czwartek, 19 października 2017
zamknij [x]
do:

Natali 01-03/2014 (253)

234... z 13

Zdjęcia

EN_01193878_0001 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. Step by step. Step 8. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0002 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0003 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Hector Jimenez-Bravo, a star chef, TV host, restaurateur, founder of the Culinary Academy of Hector Jimenez-Bravo with a dish - fried scallops and foie gras mousse with maple syrup, pain perdu and apple jam. March, 2014. Ukraine.
APPROVAL IS REQUIRED BEFORE PUBLICATION IMPORTANT! minimum reproduction fees for web usage - EUR10, use inside magazine - EUR20, cover usage - EUR150.
EN_01193878_0004 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0005 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0006 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. Step by step. Step 22. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0007 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. Step by step. Step 21. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0008 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. Step by step. Step 20. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0009 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. Step by step. Step 19. March, 2014. Ukraine.
APPROVAL IS REQUIRED BEFORE PUBLICATION. IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0010 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Hector Jimenez-Bravo, a star chef, TV host, restaurateur, founder of the Culinary Academy of Hector Jimenez-Bravo with a dish - fried scallops and foie gras mousse with maple syrup, pain perdu and apple jam. Step by step. Step 23. March, 2014. Ukraine.
APPROVAL IS REQUIRED BEFORE PUBLICATION IMPORTANT! minimum reproduction fees for web usage - EUR10, use inside magazine - EUR20, cover usage - EUR150.
EN_01193878_0011 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. Step by step. Step 18. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0012 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Hector Jimenez-Bravo, a star chef, TV host, restaurateur, founder of the Culinary Academy of Hector Jimenez-Bravo with a dish - fried scallops and foie gras mousse with maple syrup, pain perdu and apple jam. March, 2014. Ukraine.
APPROVAL IS REQUIRED BEFORE PUBLICATION IMPORTANT! minimum reproduction fees for web usage - EUR10, use inside magazine - EUR20, cover usage - EUR150.
EN_01193878_0013 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Hector Jimenez-Bravo, a star chef, TV host, restaurateur, founder of the Culinary Academy of Hector Jimenez-Bravo with a dish - fried scallops and foie gras mousse with maple syrup, pain perdu and apple jam. March, 2014. Ukraine.
APPROVAL IS REQUIRED BEFORE PUBLICATION IMPORTANT! minimum reproduction fees for web usage - EUR10, use inside magazine - EUR20, cover usage - EUR150.
EN_01193878_0014 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Hector Jimenez-Bravo, a star chef, TV host, restaurateur, founder of the Culinary Academy of Hector Jimenez-Bravo with a dish - fried scallops and foie gras mousse with maple syrup, pain perdu and apple jam. March, 2014. Ukraine.
APPROVAL IS REQUIRED BEFORE PUBLICATION IMPORTANT! minimum reproduction fees for web usage - EUR10, use inside magazine - EUR20, cover usage - EUR150.
EN_01193878_0015 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. Step by step. Step 17. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0016 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. Step by step. Step 10. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0017 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. Step by step. Step 17. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0018 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. Step by step. Step 16. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0019 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. Step by step. Step 15. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.
EN_01193878_0020 ENF
PHOTO: EAST NEWS UKRAINE/ Natali magazine. Photographer Boris Merzliakov. Grilled scallops and foie gras mousse with maple syrup, pain perdu and apple jam by Hector Jimenez-Bravo. Step by step. Step 14. March, 2014. Ukraine.
IMPORTANT! minimum reproduction fees for web usage - EUR10.

góra

234... z 13