US-FRANCE-JAPAN-FOOD : News Photo

US-FRANCE-JAPAN-FOOD

TO GO WITH AFP STORY BY MIRA OBERMAN A sous chef places slivers of truffles and parmasean on a sea bass which has been wrapped in strands of potato and deep friend at a special event featuring chef Keisuke Matsushima of Nice at Chicago's Paris Club on April 25, 2013. Reproducing French cusine with American ingredients can be challenging, and even dedicated foodies aren't always willing to try French classics like frog's legs and escargots. AFP PHOTO / Mira OBERMAN (Photo credit should read MIRA OBERMAN/AFP/Getty Images)
Caption:
TO GO WITH AFP STORY BY MIRA OBERMAN A sous chef places slivers of truffles and parmasean on a sea bass which has been wrapped in strands of potato and deep friend at a special event featuring chef Keisuke Matsushima of Nice at Chicago's Paris Club on April 25, 2013. Reproducing French cusine with American ingredients can be challenging, and even dedicated foodies aren't always willing to try French classics like frog's legs and escargots. AFP PHOTO / Mira OBERMAN (Photo credit should read MIRA OBERMAN/AFP/Getty Images)
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Date created:
April 25, 2013
Editorial #:
167694798
Restrictions:
Contact your local office for all commercial or promotional uses. Full editorial rights UK, US, Ireland, Italy, Spain, Canada (not Quebec). Restricted editorial rights elsewhere, please call local office.TO GO WITH AFP STORY BY MIRA OBERMAN
Licence type:
Rights-managedRights-managed products are licensed with restrictions on usage, such as limitations on size, placement, duration of use and geographic distribution. You will be asked to submit information concerning your intended use of the product, which will determine the scope of usage rights granted.
Photographer:
AFP / Stringer
Collection:
AFP
Credit:
AFP/Getty Images
Max file size:
3,872 x 2,592 px (136.60 x 91.44 cm) - 72 dpi - 6.22 MB
Release info:
Not released.More information
Source:
AFP
Barcode:
AFP
Object name:
Was7488140

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sous chef places slivers of truffles and parmasean on a sea bass... News Photo 167694798Bass,Chef,Chicago - Illinois,Deep,Event,Friendship,Horizontal,Illinois,Lifestyles,Nice,Potato,Scene,Sliver,Strand,Truffle,USAPhotographer Collection: AFP 2013 AFPTO GO WITH AFP STORY BY MIRA OBERMAN A sous chef places slivers of truffles and parmasean on a sea bass which has been wrapped in strands of potato and deep friend at a special event featuring chef Keisuke Matsushima of Nice at Chicago's Paris Club on April 25, 2013. Reproducing French cusine with American ingredients can be challenging, and even dedicated foodies aren't always willing to try French classics like frog's legs and escargots. AFP PHOTO / Mira OBERMAN (Photo credit should read MIRA OBERMAN/AFP/Getty Images)