Duck foie gras, served with fresh grey shrimp bouillon, raw and cooked Porcini mushrooms, created by head chef Stephanie le Quellec at Le Faventia restaurant, Four Seasons Terre Blanche, Tourettes, France 2 December 2011
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Duck foie gras, served with fresh grey shrimp bouillon, raw and cooked Porcini mushrooms, created by head chef Stephanie le Quellec at Le Faventia restaurant, Four Seasons Terre Blanche, Tourettes, France 2 December 2011
  • Filename rm021211_035.jpg
  • Date 2 Dec 2011
  • Location
  • Image ID I0000FjxJOyK2r4A
  • Filesize 5.2MB
  • Image size 3744x5616 pixels

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Editorial and corporate photographer, Nice / Cannes / Monaco, South of France. Currently in  loading... .