Chef Patron Edouard Loubet at his 2 Michelin star restaurant La Bastide de Capelongue in Provence, France making Provençal Lamb in what looks to be a Mauviel M250C 30 cm copper frying pan.
Just in front of that you see what looks to be a Mauviel M250C 26 cm copper frying pan on the stovetop. Also several other copper saucepans nearby.
Next to these pans you see a round 7,2 liter Le Creuset ECI dutch oven in black with the black innner enamel.
Don’t like his ‘double dip’ in the pan sauce, but this guy can cook.
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