A starter of crabmeat, wild yellow wood sorrel, Affila Cress and palm hearts is served at restaurant 'Flaveur', Nice, France, 10 April 2012. Chefs Gaël and Mickaël Tourteaux regularly go out into the countryside around Nice to pick wild flowers and herbs to use in their cuisine, such as the yellow wood sorrel flowers shown here.
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A starter of crabmeat, wild yellow wood sorrel, Affila Cress and palm hearts is served at restaurant 'Flaveur', Nice, France, 10 April 2012. Chefs Gaël and Mickaël Tourteaux regularly go out into the countryside around Nice to pick wild flowers and herbs to use in their cuisine, such as the yellow wood sorrel flowers shown here.
  • Filename rm_flaveur_100412_19.jpg
  • Date 10 Apr 2012
  • Location Nice France
  • Image ID I0000MHQDn6gskds
  • Filesize 4.8MB
  • 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... .