Food preparation - Caramelised pork chop with Cherrueix shallots from La Table du Marais restaurant, La Fresnais, France

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Pascal Raffray, chef at La Table du Marais restaurant, preparing a shallot-based recipe (cote de cochon du pres bois en ventiu echalotes du marais de Cherrueix caramelisé au miel). All the ingredients are locally produced/grown, which is the philosophy of this restaurant.

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Size: 4256px × 2832px
Location: La Fresnais, France
Photo credit: © Marina Spironetti / Alamy / Afripics
License: Licensed
Model Released: No

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