Green asparagus, Aquitaine caviar and soft-boiled quail eggs, dressed with barrel-aged balsamic vinegar and Parmigiano-Reggiano, prepared by head chef Philippe Jégo at restaurant 'Les Pêcheurs', Cap d'Antibes Beach Hotel, Antibes, France, 26 April 2012
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Green asparagus, Aquitaine caviar and soft-boiled quail eggs, dressed with barrel-aged balsamic vinegar and Parmigiano-Reggiano, prepared by head chef Philippe Jégo at restaurant 'Les Pêcheurs', Cap d'Antibes Beach Hotel, Antibes, France, 26 April 2012
  • Filename rm260412_043.jpg
  • Date 26 Apr 2012
  • Location
  • Image ID I0000.6rssiuh8hU
  • Filesize 2.9MB
  • Image size 5562x3708 pixels

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All images © 2004-2017 Rebecca Marshall. All rights reserved. Please do not use content without prior written permission.
Editorial and corporate photographer, Nice / Cannes / Monaco, South of France. Currently in  loading... .