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11423338 - Restaurant Oaxen Krog run by chef Magnus Ek, Stockholm, exterior shot in the evening11423334 - Artistic culinary preparation at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423329 - Rinsed wine glasses at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423335 - Smoking often at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423336 - Wild herbs being prepared at the restaurant Oaxen Krog by chef Magnus Ek, Stockholm11423324 - Cod cheeks with celeriac, char caviar and Gallardo at the restaurant Oaxen Krogrun by chef Magnus Ek, Stockholm11423330 - Plates, menus and napkins at the restaurant Oaxen Krog run by chef Oaxen Krog10290331 - Chef Jens Rittmeyer playing golf in Golfclub Budersand Sylt, Germany10290329 - Chef Jens Rittmeyer playing golf in Golfclub Budersand Sylt, Germany10290328 - Chef Jens Rittmeyer playing golf in Golfclub Budersand Sylt, Germany71083796 - frescoes by patrick viette, cooking workshop at 11, cours gabriel led by the michelin-starred chef laurent clement, chartres, (28) eure-et-loir, centre, france71083345 - laurent clement at the cours gabriel, michelin-starred chef of the grand monarque hotel, chartres, eure-et-loir, france71083795 - frescoes by patrick viette, cooking workshop at 11, cours gabriel led by the michelin-starred chef laurent clement, chartres, (28) eure-et-loir, centre, france71061327 - market produce cuisine with laurent clement, the michelin-starred chef at the grand monarque hotel restaurant with his crate of vegetables, 11 cours gabriel, chartres (28) eure-et-loir, france71083794 - frescoes by patrick viette, cooking workshop at 11, cours gabriel led by the michelin-starred chef laurent clement, chartres, (28) eure-et-loir, centre, france71083342 - laurent clement, michelin-starred chef at the cours gabriel, and philippe couvreur, snail farmer, produce of the land, preaux-du-perche, france11423325 - Coltsfoot ice cream with parsnips and vinegar foam at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423331 - Empty sea urchin shells at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm11423333 - Fiddlehead ferns at the restaurant Oaxen Krog run by chef Magnus Ek, Stockholm71083346 - laurent clement at the cours gabriel, michelin-starred chef of the grand monarque hotel, chartres, eure-et-loir, france71083344 - laurent clement at the cours gabriel, michelin-starred chef of the grand monarque hotel, chartres, eure-et-loir, france71083793 - frescoes by patrick viette, cooking workshop at 11, cours gabriel led by the michelin-starred chef laurent clement, chartres, (28) eure-et-loir, centre, france71349522 - France, Pyrenees Orientales, Banyuls sur Mer, Pascal Borrell, star chef, restaurant le Fanal, sea urchins with herbs and thai vegetables by Pascal Borrell71349516 - France, Pyrenees Orientales, Banyuls sur Mer, Pascal Borrell, star chef, restaurant le Fanal, sea urchins with herbs and thai vegetables by Pascal Borrell11318207 - An interior view of the Haerlin restaurant in the Fairmont Hotel Vier Jahreszeiten, Hamburg11979515 - Beetroot on quark purée being made (Radek Kasparek, Restaurant Field, Prague)11385485 - An open donner with eight toppings11385489 - Veal liver with apricots and pine nuts purée11317973 - Warm smoked Baltic Sea salmon with dill, horseradish and green apple in the Haerlin Restaurant, Hamburg11385484 - Kataifi tartlet with melon balls, hazelnut cream and mocha ice cream11318208 - An interior view of the Haerlin restaurant in the Fairmont Hotel Vier Jahreszeiten, Hamburg11317974 - Fried seabass with roasted langoustines in the Haerlin restaurant, Hamburg11423326 - Swedish Wagyu beef with lumpfish roe and iced buttermilk at the restaurant Oaxen Krog run by Magnus Ek, Stockholm13291012 - Gooseberries with vegetables and rice cream13290999 - Char with black radish and bean cream13285897 - Saddle of venison with kale, kale flowers and yoghurt sauce13285890 - Garden beans, apple-leek medley and purslane with pistachio cream13285857 - Wild radish with onion cream and magnolia essence11511084 - Brittany lobster with Charentais melon and basil oil13291013 - Lamb belly with variations of celery13291006 - Variations of sunflowers with hazelnut juice13285895 - Green asparagus with lovage, cherries and pistachio cream13285876 - Char fillets with nuts, rowan berries and lime leaf cream13291018 - Variations of Jerusalem artichokes with macadamia nut juice13285891 - Overgrown Romanesco with ricotta, bread cream and plum blossom11511225 - Saddle of lamb with a thyme and olive crust on vegetable tartare11317979 - Haerlin restaurant, Fairmont Hotel Vier Jahrezeiten13291034 - Lamb belly with onion salad and brown onion broth13285880 - Daikon radish with lime and daikon essence13291004 - Mustard leaves with pickled tsamma melon and spinach cream13290996 - Brown trout with sorrel, rhubarb and pistachio cream11511219 - Baby goat with stinging nettle dumplings and spring vegetables13291028 - Variations of courgette with mustard and apple13285866 - Baldrian, lime essence, goat's cheese ice cream, marshmallow and strawberries13285861 - Artichokes with apple sauce and a basil reduction12562625 - Lemon sorbet with grappa (dessert made by Stefano Catenacci, Sweden)13291032 - Pigeon breast with sugar roots and lingonberry jus13285867 - Pear-shaped puffballs with onion cream, parsley juice and garlic cream13286044 - Professional chefs plating food13285888 - Hake with spruce shoots, green asparagus and yoghurt whey11511058 - Tonka bean cappuccino with banana ice cream and chocolate and eggnog ravioli13291024 - Savoy cabbage with oats13290855 - Asparagus in puff pastry with fresh morel mushrooms and vin-jaune sauce13285892 - Lamb rump with overgrown leek, mustard seeds and bread cream13285858 - Saddle of veal with wild chives, leek and bread-crust butter13291016 - Salted sweet cherries with beetroot and rice cream11511195 - Courgette flowers filled with prawn tartare and vegetable couscous11511041 - Poached lobster with avocado puree and gazpacho tartare13291002 - Variations of celeriac with lemon13290998 - Sloe ice cream with quinoa cream, fried quinoa and rose petals60554377 - Molecular gastronomy Fish dish by Thierry Marx13285886 - Runner bean cream with green beans and apple13285874 - Exidia with cauliflower stem and flowers11511078 - Sole filled with goat's cheese and figs on a lime and aubergine mousse13291010 - Saddle of venison with pointed cabbage, rowan berries and cashew nuts13291008 - Variations of white asparagus with chicken and coffee jus11511211 - Langoustine medallions with asparagus terrine and strawberry and pepper jelly13291026 - Lemon sauerkraut with potato roots and spiced essence13291015 - Rapini stems with Japanese quince, tiger nuts and yarrow13291000 - Black salsify with tiger nuts, pumpernickel and mandarin cream13285893 - Overgrown white cabbage with pistachio cream and buckwheat13285883 - Fennel with cucumber and lemon cream13291030 - Sugar beet ice cream with Japanese quince and aerated chocolate13285884 - Fermented cauliflower in sour dough11511074 - Provençal vegetables with asparagus, mushrooms and peppers13291009 - Spinach stems with pears and walnuts13285872 - Mushrooms with peaches, potatoes, Camembert and rose petals13285903 - Variations of Japanese knotweed with apple11511199 - Grilled scallops on celeriac purée with sepia sauce13351849 - Langoustine carpacchio and baked duck tongues with pineapple, fennel and iced banana13291680 - A carrot with poppyseed and orange cream11511223 - Crispy fried salmon trout on tomato risotto11511071 - An almond pear filled with chocolate mousse and pistachio ice cream11511064 - A stuffed European perch on red chard13351896 - Duck wrap with hummus, zatar, cucumber and tomato13351876 - Confit duck leg with bean cassoulet13285864 - Avocado with watercress juice and redcurrant caramel13291708 - Pepper with roasted pork belly and stonecrop13291703 - Sturgeon with horseradish, blueberries and tree spinachnext page
