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

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  • 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
  • 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-8751.1.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-8596A.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 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
  • 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-8750.JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.... Hotel Bristol, Paris....Chef Eric Frechon..........photo by Owen Franken
    carving the poulard en salle-franken...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 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 of Le Bristol, Paris
    eric-frechon-franken-8722.JPG
  • Chef Eric Frechon of Le Bristol, Paris
    eric-frechon-franken-8789.JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...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 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
  • 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
  • measuring the temperature of the bouillion de volaille in which the Poulard is cooked... Hotel Bristol, Paris.....photo by Owen Franken
    temp control-franken-8509.JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...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 of Le Bristol, Paris
    eric-frechon-franken-8725.JPG
  • Chef Eric Frechon of Le Bristol, Paris
    eric-frechon-franken-8721.JPG
  • Chef Eric Frechon of Le Bristol, Paris
    eric-frechon-franken-8777.JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • measuring the temperature of the bouillion de volaille in which the Poulard is cooked... Hotel Bristol, Paris.....photo by Owen Franken
    temp control-franken-8504.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
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...JPG
  • Maitre d'Hotel Dominique prepares the Poulard in the dining room.. Hotel Bristol, Paris..Chef Eric Frechon.....photo by Owen Franken
    carving the poulard en salle-franken...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 of Le Bristol, Paris
    eric-frechon-franken-8710A.JPG
  • Chef Eric Frechon of Le Bristol, Paris
    eric-frechon-franken-8800.JPG
  • Chef Eric Frechon of Le Bristol, Paris
    eric-frechon-franken-8781.JPG
  • Chef Eric Frechon of Le Bristol, Paris
    eric-frechon-franken-8780.JPG
  • poularde-en-vessie-franken-8757.JPG
  • poularde-en-vessie-franken-8755.JPG
  • poularde-en-vessie-franken-8747.JPG
  • poularde-en-vessie-franken-8738.JPG
  • poularde-en-vessie-franken-8731.JPG
  • poularde-en-vessie-franken-8736.JPG
  • carving the poulard en salle-franken...JPG
  • eric-frechon-franken-8788.JPG
  • eric-frechon-franken-8710A.JPG
  • eric-frechon-franken-8793.JPG
  • eric-frechon-franken-8790.JPG
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  • eric-frechon-franken-8770.JPG
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  • Chef Eric Frechon
    Chef Eric Frechon-8725.JPG
  • eric-frechon-franken-8722.JPG
  • eric-frechon-franken-8721.JPG
  • Chef Eric Frechon of the Hotel Bristol, Paris
    Eric Frechon.JPG
  • Chef Eric Frechon of the Hotel Bristol, Paris
    Chef Eric Frechon.JPG