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13241117 - Red wine grapes being processed
12085151 - Bass with artichokes at the Olive and Artichaut restaurant in Nice, France
11360915 - A mug of hot chocolate
12274337 - A jar of lemon jam and fresh lemons
12355745 - Bouillabaisse on the fire at the 'Chez Camille' restaurant in Ramatuelle, Var, France
11232402 - Fresh sea urchins
12085001 - A white nougat dessert made by the head chef Arnaud Donckele at the La Vague d'Or restaurant in Saint-Tropez
11360919 - Moelleux au chocolat with chestnuts
11991917 - A delicatessen in Forcalquier, France
11238094 - Japanese green tea in bowls and in a teapot
12274333 - Lemon on the tree
12085130 - The Tarte de Menton dish from the Le Merenda restaurant in Nice, France
12085132 - A salad with squid and prawns at the Les Deux Canailles restaurant in Nice, France
12085152 - Fresh red mullet in Nice, France
11420960 - From Genoa with love
11232336 - Jolly Good Jam
11991911 - A manometer at a distillery for making pastis in Forcalquier, France
11232401 - Cheesecake with chocolate spread
11991912 - A table with pastis in Forcalquier, France
11154321 - Cocktails and appetisers on a small wooden table at the beach
11420976 - Fish and vegetable tempura
12085148 - Haddoch at the Les Sens restaurant in Nice, France
11360914 - Homemade chocolate spread with bread sticks
11360894 - A jar of cherry jelly with thyme
11259454 - Papardelle with chicken ragout and rare hare chops (Restaurant Da Caino, Head Chef Valeria Piccini)
11231429 - Classic Manhattan cheesecake, partly sliced
00452773 - Foie gras with bread and white wine
11232364 - A selection of wine bottles in a wine shop
11154347 - Paris Brest (choux pastry cakes, France) with chestnut cream filling
12085141 - Handmade pasta at the Maison Barale in Nice, France
11991894 - A field full of wormwood for making pastis in Forcalquier, France
11054598 - Mini cheese cakes with vanilla
12085146 - Courgette flowers
11232356 - Fantastic and French
12085129 - Tuna with rocket and beans at the Comptoir du Marché restaurant in Nice, France
11231420 - Sernik (Polish cheesecake)
11054597 - A slice of cheese cake with whiskey cream
11991909 - Glasses containing pastis made by Henri Bardouin in Forcalquier, France
11991900 - A schnapps distillery for making pastis in Forcalquier, France
11991896 - A field full of wormwood for making pastis in Forcalquier, France
11360921 - Oven-dried cherry tomatoes
11360901 - Chive quark
11232407 - Niçoise salad with grissini
11232343 - Fresh wild strawberry jam
12085012 - Prawns being pan-fried at the La Vague d'Or restaurant in Saint-Tropez
12085000 - Red prawns prepared by the head chef Arnaud Donckele at the La Vague d'Or restaurant in Saint-Tropez
11420974 - Fish fillet in pea sauce with spinach
11238082 - Saffron risotto in a parmesan basket and a glass of red wine
11054609 - Preserved fennel
11991895 - A field full of wormwood for making pastis in Forcalquier, France
11360886 - Pickled beetroot with silver onions and dill
11360918 - Milk rolls and chocolate spread
11128458 - Sliced squid
12085145 - Cheek of suckling pig with vegetables at the Le Canon restaurant in Nice, France
11421100 - Onion soup with toasted bread
11360930 - Scallops with chestnuts and Pancetta
11360893 - Cheesecake sables on a cake stand
11137619 - Creme de cacao
00452778 - Vanilla liqueur
11991915 - The courtyard of the distillery for making pastis in Forcalquier, France
11991901 - An old copper tank in the distillery for making pastis in Forcalquier, France
11421081 - Candied fruits (Genoa, Italy)
12084998 - Freshly picked strawberries
11991905 - Old pipes at a distillery for making pastis in Forcalquier, France
11360916 - Two jars of lychee and strawberry jam
11137663 - Two fresh trout on a ceramic plate
12085144 - Potatoes with haddock at the Jan restaurant in Nice, France
11991910 - The sign of the distillery run by the pasis producer Henri Bardouin in Forcalquier, France
00388987 - Peach tiramisu in two glasses
00284344 - Pork rillettes
12085010 - Cloches at the La Vague d'Or restaurant in Saint-Tropez
12084999 - Bass on wood made by the head chef Arnaud Donckele at the La Vague d'Or restaurant in Saint-Tropez
11238063 - Fresh Mozzarella Pizza in a Wood Burning Oven
11231426 - Sponge cheesecake with vanilla
11128454 - Peeled chestnuts
11232405 - A jar of pickled vegetables with cinnamon and bay leaves
11232344 - Fresh wild strawberry jam with yogurt
00297626 - Achards (French spicy vegetable pickle) in jar
12355743 - Fish for bouillabaisse at the 'Chez Camille' restaurant in Ramatuelle, Var, France
12274336 - A man holding two lemons in his hands
11237627 - Lamb chops with vegetables, parsley and balsamic vinegar
11360922 - Spelt bread, sliced
11360917 - Madeleines and passion fruit jam
11360909 - Rocket salad with turkey liver confit
11360887 - A mixed leaf salad with black pudding
11259462 - Freshly harvested olives (Maremma Natural Park Albarese)
12085138 - Candied fruit at the Confiserie Auer in Nice, France
11991902 - A close-up of the fastener of an old copper tank in the distillery for making pastis in Forcalquier, France
11232351 - Four berry jam
00388981 - Two individual cherry soufflés
11360924 - Goat's cheese on a piece of paper
11360906 - Pumpkin flans in jars
11137628 - Angelica liqueur
00387714 - Frozen green asparagus
11360935 - Sausage with a salty sweet dip
11360892 - Raw ham and sausages on a chopping board
11232411 - A table laid with bagels, rolls and white wine
00355904 - Espresso capsules in a coffee cup
11360899 - Preserved vegetables with sweetcorn
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