Friday, February 22, 2019
close [x]
to:

Natali 01-03/2014 (253)

234... from 13
Urbanlip NEW
Mondadori Selection
PicturePressNew

lightboxes

You have to log in to have access to lightboxes

 

Pictures

EN_01193878_0001
EN_01193878_0001
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.
EN_01193878_0002
EN_01193878_0002
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.
EN_01193878_0003
EN_01193878_0003
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.
EN_01193878_0004
EN_01193878_0004
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.
EN_01193878_0005
EN_01193878_0005
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.
EN_01193878_0006
EN_01193878_0006
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.
EN_01193878_0007
EN_01193878_0007
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.
EN_01193878_0008
EN_01193878_0008
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.
EN_01193878_0009
EN_01193878_0009
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.
EN_01193878_0010
EN_01193878_0010
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.
EN_01193878_0011
EN_01193878_0011
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.
EN_01193878_0012
EN_01193878_0012
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.
EN_01193878_0013
EN_01193878_0013
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.
EN_01193878_0014
EN_01193878_0014
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.
EN_01193878_0015
EN_01193878_0015
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.
EN_01193878_0016
EN_01193878_0016
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.
EN_01193878_0017
EN_01193878_0017
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.
EN_01193878_0018
EN_01193878_0018
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.
EN_01193878_0019
EN_01193878_0019
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.
EN_01193878_0020
EN_01193878_0020
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.

top

234... from 13