FRANCE-GASTRONOMY-TRADITION

TO GO WITH AFP STORY BY ANNE CHAON A cook cuts a "Poulet de Bresse" chicken during a tasting contest of the best "Poulet de Bresse" on December 18, 2014 in a restaurant in Bourg-en-Bresse, eastern France. White Bresse de Beny chickens and capons raised in the area of Bresse are market with the "poulet de Bresse" French controlled designation of origin (AOC) and are regarded as a premium product and command higher prices than other chickens. AFP PHOTO / PHILIPPE DESMAZES (Photo credit should read PHILIPPE DESMAZES/AFP via Getty Images)
TO GO WITH AFP STORY BY ANNE CHAON A cook cuts a "Poulet de Bresse" chicken during a tasting contest of the best "Poulet de Bresse" on December 18, 2014 in a restaurant in Bourg-en-Bresse, eastern France. White Bresse de Beny chickens and capons raised in the area of Bresse are market with the "poulet de Bresse" French controlled designation of origin (AOC) and are regarded as a premium product and command higher prices than other chickens. AFP PHOTO / PHILIPPE DESMAZES (Photo credit should read PHILIPPE DESMAZES/AFP via Getty Images)
FRANCE-GASTRONOMY-TRADITION
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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 ANNE CHAON
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Editorial #:
460673922
Collection:
AFP
Date created:
18 December, 2014
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Source:
AFP
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AFP
Object name:
Par8057953
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4928 x 3280 px (41.72 x 27.77 cm) - 300 dpi - 3 MB