A starter of asparagus, quail eggs, peas, beetroot and black radish with a red pepper sauce served at L'Armoise restaurant, Antibes, France, 07 April 2012. Chef Laurent Parrinello changes his menu weekly according to the fresh produce available at the nearby market.
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A starter of asparagus, quail eggs, peas, beetroot and black radish with a red pepper sauce served at L'Armoise restaurant, Antibes, France, 07 April 2012. Chef Laurent Parrinello changes his menu weekly according to the fresh produce available at the nearby market.
  • Filename rm_armoise_070412_01.jpg
  • Date 7 Apr 2012
  • Location France
  • Image ID I0000I7JNMp0PkOI
  • Filesize 4.0MB
  • Image size 5616x3744 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... .