Owen FRANKEN - Photographer based in Paris - assignments, illustrate your articles, fine prints for sale at a good price

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  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • lemon tarte at L'Hotel-Latin Quarter, Paris<br />
<br />
With waiter Valentin Hourde<br />
<br />
June 30, 2016<br />
<br />
Photograph by Owen Franken for the NY Times
    lemon tarte at L'Hotel-Latin Quarter...JPG
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    oysters franken7161.jpg
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    oysters franken7237.jpg
  • Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..e
    oysters franken7195.jpg
  • Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..e
    oysters franken7162.jpg
  • Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..e
    oysters franken7195.jpg
  • Stone crab claws being eaten in Gulfport, Florida
    stone crabs4292.JPG
  • Stone crab claws being eaten in Gulfport, Florida
    stone crabs4291.JPG
  • Stone crab claws being eaten in Gulfport, Florida
    stone crabs4289.JPG
  • Stone crab claws being eaten in Gulfport, Florida
    stone crabs4288.JPG
  • Steamed Stone Crabs being eaten in Gulfport, Florida
    stone crabs4283.JPG
  • grilled Tuna with a sauce basquaise, at the Sofitel Diethetique Restaurant in Quiberon<br />
<br />
<br />
photograph by Owen Franken for the NY Times<br />
<br />
July 7, 2008
    Sofitel,Diethetique,tuna5738.JPG
  • classic froglegs in Provence
    frog legs-provence2624.JPG
  • woman eating seafood from a Plateau Fruits de Mer, in France - photograph by Owen Franken
    dagmar fruits de mer-bw.jpg
  • woman eating seafood from a Plateau Fruits de Mer, in France - photograph by Owen Franken
    dagmar fruits de mer-bw.jpg
  • woman eating seafood from a Plateau Fruits de Mer, in France - photograph by Owen Franken
    dagmar fruits de mer- copy.jpg
  • ca. July 2000, Italy --- Brascioli on a Plate --- Image by © Owen Franken/CORBIS
    OF019206.jpg
  • Stone crab claws being eaten in Gulfport, Florida
    stone crabs4293.JPG
  • Stone crab claws being eaten in Gulfport, Florida
    stone crabs4290.JPG
  • Stone crab claws being eaten in Gulfport, Florida
    stone crabs4284.JPG
  • Steamed Stone Crabs being eaten in Gulfport, Florida
    stone crabs4282.JPG
  • Steamed Stone Crabs being eaten in Gulfport, Florida
    stone crabs4281.JPG
  • sardines in Essanouira, Morocco
    sardines-essaouira7388.JPG
  • Dutch woman with a lipsticked teacup
    tea and lipstick.jpg
  • Marrakech spice and lemon merchant
    marrakech9440.JPG
  • Marrakech, Morocco..spices, olives, and pickled lemons for sale..Photograph by Owen Franken ..
    marrakech9439.TIF
  • Olives in an open market
    olives, France51.JPG
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    oysters franken7161.jpg
  • Oysters served on the weekends at the Paris Wine Bar, Baron Rouge<br />
<br />
a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux<br />
<br />
He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method<br />
<br />
The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars
    Oysters at Baron Rouge7192.JPG
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    oysters franken7179.jpg
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    oysters franken7176.jpg
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    oysters franken7167.jpg
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    oysters franken7159.jpg
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    oysters franken7167.JPG
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    25 oysters franken7192.jpg
  • slad of frutti di mare..seafood salad, octopus, mussels, lemon
    Naples, seafood salad 0897.jpg
  • slad of frutti di mare..seafood salad, octopus, mussels, lemon
    Naples, seafood salad 0895.jpg
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars.. - Photograph by Owen Franken
    oysters franken7236.jpg
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    oysters franken7235.jpg
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    oysters franken7166.jpg
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    oysters franken7192.jpg
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars.. - Photograph by Owen Franken
    oysters franken7236.JPG
  • .Oysters served on the weekends at the Paris Wine Bar, Baron Rouge..a perfect example of a symbiotic business relationship, oyster farmer Bernard Delis arrives every weekend from November to April with a truck load of his oysters from the Bay of Archachon, near Bordeaux..He opens them outside the bar and they are served with lemon, and bread and butter, a traditional method..The bar is always jammed with plates of oysters on every conceivable surface, including the hoods, trunks,  and rooves of the parked cars..
    oysters franken7192.jpg
  • slad of frutti di mare..seafood salad, octopus, mussels, lemon
    Naples, seafood salad 0898.jpg
  • slad of frutti di mare..seafood salad, octopus, mussels, lemon
    Naples, seafood salad 0890.jpg
  • The Experimental Cocktail Club in the second Arrondissement of Paris..The house cocktail Experience 1, with lemon grass...February 12, 2009..photograph by Owen Franken for the NY Times
    Experimental_cocktail_club9163.JPG
  • slad of frutti di mare..seafood salad, octopus, mussels, lemon
    Naples, seafood salad 0885.jpg