arch8
EN_01085661_8161
Braised bull cheek marinated in merlot and slow-cooked, with rice on the side, from L'Estambord restaurant, near Arles, France, July 26, 2013. In Southern France, the bull is revered in the arena and on the plate. (Nanda Gonzague/The New York Times)
MINIMALNA CENA 100USD!!!
2013-08-20
NANDA GONZAGUE/The New York Time/EAST NEWS
The New York Times Agency
NANDA GONZAGUE
h_14375365
1,04MB
36cm x 24cm przy 300dpi
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