Parmesan-crusted turbot fillets in a vin de Bellet sauce accompanied by artichoke bulgur laced with summer truffles, prepared by head chef Philippe Jégo at restaurant 'Les Pêcheurs', Cap d'Antibes Beach Hotel, Antibes, France, 26 April 2012. Vin de Bellet is a white wine local to Nice.
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Parmesan-crusted turbot fillets in a vin de Bellet sauce accompanied by artichoke bulgur laced with summer truffles, prepared by head chef Philippe Jégo at restaurant 'Les Pêcheurs', Cap d'Antibes Beach Hotel, Antibes, France, 26 April 2012. Vin de Bellet is a white wine local to Nice.
  • Filename rm260412_059.jpg
  • Date 26 Apr 2012
  • Location
  • Image ID I0000zVsa6rRO4EQ
  • Filesize 2.0MB
  • Image size 3744x5616 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... .