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Grilled salmon with vegetables

Classic dish french cuisine - roasted duck leg in porto sauce with garnish on black background. Cooked duck leg with pearl barley on white plate on dark concrete table. Duck confit in minimal style

Overhead view of a dish of veal steak served with broccoli, enoki mushrooms, new potatoes, decorated with canola flowers with a port flavoured sauce. Colour, horizontal format with some copy space. Photographed on location at a restaurant on the island of Moen in Denmark.

Tartare beef flower circle salad in the fine dining Japanese restaurant, with a green round plate in black scene reflection table background, raw beef, onion, salad, carrot, flower decorations

View of grilled salmon steak, Ticinese meal at restaurant

Duck leg confit

Pork Chops with vegetables

Cod fillet baked with garlic butter sauce served with fresh spinach close-up on a white plate

Grilled scallops with yellow sauce, shreded purple cabbage, green peas and flowers in white triangle plate on wood table with fork and knife

Tagliata Italian food photography

Roasted pork steak with vegetables garnish and sauce. Bone-in ribeye pork chops. Main course of pork in rustic style

Duck confit with pigeon apples, picked red onions, figs and puy lentils. Overhead view, colour, horizintal format with some copy space.

Close up healthy meal of pan seared salmon with soy ginger glaze and some chopped scallion , above white plate in a restaurant

Grilled pork meat with mushroom sauce and potato on white plate on wooden black background

Roast chicken drumsticks with chips and greens on wooden table

View of grilled salmon steak, Ticinese meal at restaurant

Sea bass or branzino roasted in olive oil and topped with crushed almonds, garnished w/ scallions and Italian parsley & served with garlic Brussel sprouts. Classic Italian, American restaurant or French bistro entree.

$Honey Carrot Mousse,\nAsparagus, chicken jus$

Roasted pork steak with vegetables garnish and sauce. Bone-in ribeye pork chops. Main course of pork in rustic style

Prepare your duck legs, these were cooked from frozen according to the instructions, until the skin was nice and golden and cracking, meanwhile wash your lentils before cooking them in good quality vegetable stock along with some white onion,carrots and celery. Serve with some wilted spinach, delicious. Colour, vertical format with some copy space.

Duck legs confit with potato gratin and mushroom sauce. Restaurant serving. Copy space. Top view

Seared Foie Gras with Apricot Preserves and Toasted Crostini's

Grilled chicken leg with pumpkin puree. Photo for the menu

Baked chicken breast with mashed potatoes and arugula

Perfectly grilled steak served on restaurant table in plate with artichoke glazed jelly, garnished with citrus fruit slices and herbs, fine dining

Baked cod fillet with sauce. Restaurant food portion side view. Fish with batter garnish served on white craft plate. Seafood sprinkled with breadcrumbs meal course. Luxury gourmet dish serving

$The braised pork elbow meat that has been chilled and dressed takes on an alluring deep red hue.\nThe meat slices are evenly arranged on the plate, with scallions and cilantro sprinkled on top, creating a fresh and natural visual effect.\nThe entire platter is vibrant in color and well-composed, giving an impression of refined elegance and smoothness.$

Overhead view of a dish of guinea fowl with pan fried apple and bacon. Colour, horizontal with some copy space, photographed on location at a restaurant on the island of Moen in Denmark.

Fried duck shank, cauliflower puree, cherry tomatoes, homemade, no people,

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