Philip Lee Harvey

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  • A traditional absinthe tap, where iced water is dripped to dilute the pure absinthe spirit. Seen in a brasserie in Paris, France
    FR_PLH_A0396.jpg
  • Brasserie, Paris, France
    FR_PLH_A0133.jpg
  • Front door to a brasserie in the Belleville district of Paris, France
    FR_PLH_A0375.jpg
  • Brasserie, Paris, France
    FR_PLH_A0134.jpg
  • Brasserie, Paris, France
    FR_PLH_A0132.jpg
  • A brasserie in Paris, France
    FR_PLH_A0102.jpg
  • A traditional way of drinking absinthe. Water is chilled in a bowl of ice, and a tap is slowly opened. The water drips down through a cube of sugar to sweeten the absinthe. Seen here in a brasserie in Paris, France
    FR_PLH_A0399.jpg
  • A traditional way of drinking absinthe. Water is chilled in a bowl of ice, and a tap is slowly opened. The water drips down through a cube of sugar to sweeten the absinthe. Seen here in a brasserie in Paris, France
    FR_PLH_A0398.jpg
  • Coffe cup in a cafe in Paris, France
    FR_PLH_A0185.jpg
  • Chairs on the terrace of a cafe in Paris, France
    FR_PLH_A0010.jpg
  • Place Sainte Marthe in the 10th Arrondissement, Paris, France
    FR_PLH_A0183.jpg
  • Chairs on the terrace of a cafe in Paris, France
    FR_PLH_A0009.jpg
  • A lunch of cheeses and meat at a brasserie in the Belleville district of Paris, France
    FR_PLH_A0376.jpg
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