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Varieties of starters
Small lime cake, lime-dill jelly and white chocolate ice cream
Pork belly and shoulder with octopus
Panisses (chickpea bread) with herb yogurt and mesclun salad
Guinea fowl breast with celeriac and truffle sauce
An assortment of petit fours and chocolates
Yogurt cream with kumquats and banana sorbet
Ravioli with beef
Roman salad and vegetables in rice paper
Cripsy red beet rolls wit truffles
Beet tartar with rhubarb
Monkfish with black olive oil and zucchini
Sole with champagne sauce and roasted lettuce
Celery milk and vegetable chips
Cod and squid with iced olive oil
Pigeon on eggplant puree
Toasted nutbread with topinambur and nut butter-vinaigrette
Oyster veloute soup
Catfish with stewed calf heart and truffles
Venison with onion cream and toast with Lardo
Scorpion fish on a serving plate
Scorpion fish with vegetable bouillabaisse
Varieties of chocolate (sorbet, pastry, Savarin)
Fish stock from turbot with Falafel
Marinated tuna fish with mango puree
Bouillabaisse with fennel
Assorted specialities made with calf
Assorted petit fours and chocolates
Red onions for pickling in a glass
Assorted stocks and soups in preserving jars
Araguani chocolate slice
Broth from preserved mushrooms
Oysters with hazelnut-lemon brittle
Green asparagus with spider crab tartar
Calves tongue with truffle vinaigrette
A slice of baked calf's head on radish jelly with herb infused sauce
Lobster with apple, Lardo and caviar
Raspberry tartlet with sorrel-chocolate ice cream
Pork shoulder with onions and spices
'Leipziger Allerlei' (regional German vegetable dish) with crayfish
Duck foie gras with smoked almond-panna cotta
Roasted scallops with variations on savoy cabbage
Iced fruits of the forest with thicken milk and elderflower jelly
Jellied tartlet of prime boiled beef with dandelion ice cream and ...
Char fillet wrapped in bread with spinach and caviar sauce
Saffron parfait with candied lemon slices
Asparagus with pickled veal head
Fried ray wings with vinegar jelly and roasted vegetables
Zander fillet with grilled potatoes and morel mushrooms
Marinated veal fillet with baked egg yolk and truffles
Braised zander fillet with a bacon and lemon sauce and Hamburg ...
Fried bass with lentils and herbs
Grilled wels catfish with iced horseradish milk and a baked apple
Braised shoulder of beef with pointed cabbage, goose liver and spicy ...
Praline tart with pickled grapefruit and caramel ice cream
Fillet of cochon de lait in pepper and mustard seed butter with ...
Almond and pumpkin seed sponge with blackcurrant sorbet and vanilla ...
Four variations on potatoes with cured knuckle of ham, onionsauce and ...
Saddle of venison pierced with spruce needle with variationson ...
Cured cohon de lait with chanterelle mushrooms, bread dumpling chips ...
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