L'huile d'olive est versée sur une pierre chaude. Le chef des restaurants propose un steak de boeuf mariné aux épices et un brin de romarin sur la pierre . - Clips & vidéo de stock

The Chef Removes Light Roast Veal Fillet with Spices, Sea Salt, and Decorated with a Sprig of Rosemary from the Hot Volcanic Stone.

Pan-fried fish, The marlin fillet on the steaming frying pan, close-up. Chef turns the fish over via tongs, slow motion.

Food menu. restaurant cuisine. meal cooking. meat frying in a steaming pan

Closeup camera moves to large meat lump frying in pan on stove open flame in steam clouds in kitchen

The Chef Removes Light Roast Veal Fillet with Spices, Sea Salt, and Decorated with a Sprig of Rosemary from the Hot Volcanic Stone.

The Beef Meat is Cooked on the Grill. The Steak is Almost Ready. The Cook Turns the Meat Over with Forceps and Sprinkles with Coarse Sea Salt.

The Chef Puts the Bell Peppers and Courgettes on the Grill. Cooking Fried Vegetables in the Josper. Fired Charcoals in the Oven.

A Piece of Pork Meat with Carrots and Celery is Fried in a Hosper Grill. The Cook Puts Bell Peppers and Courgettes on the Grill and then Puts the Grill in the Oven.

Bell Pepper, Juicy Tomato, Zucchini, Carrots, and Red Hot Peppers are Grilled in the Oven. The Chef Puts a Lot of Vegetables on the Grill and Closes the Door of the Oven for the Best Cooking.

There are Roasted Vegetables on the Grill. The Chef Puts a Juicy Piece of Beef with Rosemary on the Same Grill and With the Help of Forceps Pushes the Grill to the Oven.