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

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  • Georges Blanc with a Bresse Chicken at his Burgundy restaurant - for Gault Millau magazine
    Gault Millau magazine-Chef Georges B...jpg
  • Chef Georges Blanc, with a Bresse chicken, for Gault Millau Magazine
    31.1 Georges Blanc poulet de Bresse.jpg
  • Chef Georges Blanc with a Bresse chicken
    Chef Georges Blanc.jpg
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    Bristol poulard en vessie- .TIF
  • Poulard de Bresse with Bolete mushrooms, Restaurant l'Ambroisie, Paris - Chef Bernard Pacaud - as seen in the German magazine, der Feinschmecker (the Gourmand)
    der Feinschmecker-L'Ambroisie, Paris.JPG
  • Poulard de Bresse with Bolete mushrooms, Restaurant l'Ambroisie, Paris - Chef Bernard Pacaud - as seen in the German magazine, der Feinschmecker (the Gourmand)
    L'Ambroisie, Paris, in der Feinschme...JPG
  • the plated breast of  Poulard de Bresse en Vessie..with girolles (chanterelles), asparagus, and ecrevissses (crayfish)..served with a glass of Puligny Montrachet.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    poularde-en-vessie-franken-8750.JPG
  • Georges Blanc with a Bresse Chicken
    Chef Georges Blanc, with Bresse Chic...jpg
  • Bernard Loiseau's Hotel-Restaurant C(TM)te d'Or, Saulieu, Burgundy, 2000 - Maitre d'Hotel Hubert carves one of Loiseau's signature dishes, a truffles, steamed Bresse Chicken.© Owen Franken
    b loiseau-carving bresse.jpg
  • Chef Georges Blanc, with a Bresse chicken, for Gault Millau Magazine
    Chef Georges Blanc - for Gault Milla...jpg
  • Chef Eric Frechon seasoning the Poulard de Bresse..The Poulard de Bresse will be cooked within a pig's bladder.and served at the Hotel Bristol, Paris.....photo by Owen Franken
    seasoning poulard-franken-8388.JPG
  • the plated breast of  Poulard de Bresse  en Vessie..with girolles (chanterelles), asparagus, and ecrevissses (crayfish)..served with a glass of Puligny Montrachet.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    poularde-en-vessie-franken-8752.JPG
  • the plated breast of  Poulard de Bresse  en Vessie..with girolles (chanterelles), asparagus, and ecrevissses (crayfish)..served with a glass of Puligny Montrachet.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    poularde-en-vessie-franken-8751.1.JPG
  • Chef Eric Frechon prepares the garnitures on the plate for the poulard de bresse.. Hotel Bristol, Paris.....photo by Owen Franken
    preparing the plate-franken-8596A.JPG
  • the plated breast of  Poulard de Bresse  en Vessie..with girolles (chanterelles), asparagus, and ecrevissses (crayfish)..served with a glass of Puligny Montrachet.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    poularde-en-vessie-franken-8758.JPG
  • the plated breast of  Poulard de Bresse  en Vessie..with girolles (chanterelles), asparagus, and ecrevissses (crayfish)..served with a glass of Puligny Montrachet.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    poularde-en-vessie-franken-8743.1.JPG
  • Chef Eric Frechon prepares the garnitures on the plate for the poulard de bresse.. Hotel Bristol, Paris.....photo by Owen Franken
    preparing the plate-franken-8601A.JPG
  • Chef Eric Frechon bastes the bladder containing the Poulard de Bresse with bouillion, to make it glisten and to keep it from getting too dry.. Hotel Bristol, Paris.....photo by Owen Franken
    basting the vessie-franken-8553A.JPG
  • Chef Eric Frechon places the bladder containing the Poulard de Bresse into the pot of bouillon de volaille... Hotel Bristol, Paris.....photo by Owen Franken
    placing the poulard-franken-8491A.JPG
  • Chef Eric Frechon prepares the garnitures on the plate for the poulard de bresse.. Hotel Bristol, Paris.....photo by Owen Franken
    preparing the plate-franken-8591.jpg
  • Chef Eric Frechon prepares the garnitures on the plate for the poulard de bresse.. Hotel Bristol, Paris.....photo by Owen Franken
    preparing the plate-franken-8603.JPG
  • Chef Eric Frechon places the bladder containing the Poulard de Bresse into the pot of bouillon de volaille...... Hotel Bristol, Paris..........photo by Owen Franken
    placing the poulard-franken-8482.JPG
  • Chef Eric Frechon stuffing the poulard into the pig's bladder..The Poulard de Bresse will be cooked within the bladder.and served at the Hotel Bristol, Paris.....photo by Owen Franken
    stuffing the vessie-franken-8421A.JPG
  • Chef Eric Frechon stuffing the poulard into the pig's bladder..The Poulard de Bresse will be cooked within the bladder.and served at the Hotel Bristol, Paris.....photo by Owen Franken
    stuffing the vessie-franken-8419A.JPG
  • Chef Eric Frechon and another chef tie the bladder containing the poulard de bresse.. Hotel Bristol, Paris.....photo by Owen Franken
    tying the vessie-franken-8634.JPG
  • Chef Eric Frechon ties up the pig's bladder containing the poulard..The Poulard de Bresse will be cooked within the bladder.and served at the Hotel Bristol, Paris.....photo by Owen Franken
    tying the vessie-franken-8460.JPG
  • Chef Eric Frechon stuffing the poulard into the pig's bladder..The Poulard de Bresse will be cooked within the bladder.and served at the Hotel Bristol, Paris.....photo by Owen Franken
    stuffing the vessie-franken-8419A.JPG
  • the plated breast of  Poulard de Bresse  en Vessie..with girolles (chanterelles), asparagus, and ecrevissses (crayfish)..served with a glass of Puligny Montrachet.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    poularde-en-vessie-franken-8748A.JPG