시네마틱 프렌치 오믈렛 AI 요리 비디오 프롬프트

TARGET MODEL: Omni 1.1 SCENE 1 - RAW INGREDIENTS → SILKY EGG MIXTURE → HOT PAN SHOT STRUCTURE: 10 shots, exactly 10 seconds, vertical 9:16, exactly as listed, no added shots. REFS: @Image1 = complete French omelette storyboard. Controls the cooking order, ingredients, cookware, chef's hands, kitchen atmosphere and food appearance only. Create fresh cinematic framing; the storyboard grid, typography, panel borders and French flag stay outside the generated video. GLOBAL STYLE NOTES: 70mm IMAX film still, large-format cinematography, epic dynamic range, ultra sharp fine grain, immersive cinematic scale, deep detail, f/16, deep focus, everything sharp front to back, anamorphic lens, edge-to-edge sharpness, soft lighting, low contrast, diffused light, hazy atmosphere, volumetric light, visible light in air, clean saturated shadows, controlled crisp blacks, healthy rich skin, vibrant midtones, glossy highlights, bright pop speculars, very high saturation, bold vivid palette. setting: professional French fine-dining kitchen during evening service. A soft diffused 3400K pass light from camera-left illuminates only the active preparation zones; gentle steel-counter bounce keeps shadows readable. Background chefs in black uniforms work quietly in the dim layered kitchen. continuity: same chef's anatomically correct hands, black sleeves, stainless bowl, sieve, Microplane, 20 cm dark omelette pan, three eggs, cultured butter, aged Comté and fines herbes throughout. camera grammar: elevations use overhead, pronounced high angle, low oblique and pan-rim macro perspectives. Azimuths use three-quarter side 45°, profile 90° and rear three-quarter 135°. Rule-of-thirds and asymmetric compositions; consistent screen direction. audio: synchronized natural cooking SFX only; shell, knife, grater, whisk, liquid, flame, butter and pan sounds over restrained kitchen room tone. The audio contains music-free, dialogue-free and voiceover-free production sound. SEQUENCE LIST: SHOT 1 (0.0–0.7s) HOOK - Extreme macro, low oblique, three-quarter side 45°. Rapid micro push-in as two shell halves open and a vivid yolk falls through stretching egg white into the steel bowl; delicate crack and thick liquid drop. Exit on the circular yolk. (MATCH CUT TO) SHOT 2 (0.7–1.4s) SETUP - Medium insert, bird's-eye overhead. Smooth diagonal drift over three eggs, cultured butter, aged Comté, chives, chervil, tarragon, salt and white pepper arranged on a steel tray; ramekins touch the counter. Exit on the Comté wedge. (CUT TO) SHOT 3 (1.4–2.2s) - Extreme macro, pronounced high angle, profile 90°. Short lateral slide follows aged Comté across a Microplane; fine ivory ribbons fall with a dry granular scrape. Exit on falling cheese. (MATCH ON MOVEMENT TO) SHOT 4 (2.2–3.0s) - Close-up, high angle, three-quarter side 45°. Controlled arc around the knife tip as the chef rapidly cuts chives, chervil and tarragon into fine green pieces; crisp rhythmic taps. Exit during the final knife stroke. (CUTTING ON ACTION TO) SHOT 5 (3.0–3.8s) - Macro, overhead oblique, rear three-quarter 135°. Locked camera as fleur de sel and white pepper fall across three intact yolks; fine grains strike the bowl. Whisk sound begins early. (J-CUT TO) SHOT 6 (3.8–4.8s) - Close-up, pronounced high angle, three-quarter side 45°. Tight clockwise micro-orbit follows fast whisking until yolks and whites become one glossy golden mixture with minimal bubbles; rhythmic metal whisk and liquid folding. Exit on the circular whisk motion. (MATCH CUT TO) SHOT 7 (4.8–5.7s) - Extreme close-up, high angle, profile 90°. Slow tilt follows the egg mixture passing through a fine sieve in one smooth ribbon into a second bowl; quiet mesh contact. Exit on the descending golden stream. (CUT TO) SHOT 8 (5.7–6.9s) - Macro, low pan-rim angle, three-quarter side 45°. ONE CONTINUOUS UNCUT ACTION: the dark pan warms over a controlled blue flame, cultured butter lands, melts into pale foam, then the chef swirls it evenly across the surface. Camera slides with the spreading bubbles; flame hum and bright butter sizzle. (SOUND-LED CUT TO) SHOT 9 (6.9–7.9s) - Close-up, pronounced high angle, three-quarter side 45°. Short dolly-in follows the strained eggs pouring into the foaming butter; golden circular ripples cover the pan with a warm sharp sizzle. Exit on expanding ripples. (MATCH CUT TO) SHOT 10 (7.9–10.0s) RISING - Extreme close-up, low pan-rim angle, rear three-quarter 135°. Camera tracks parallel to the pan as the chef rapidly shakes it with the left hand and stirs with a black silicone spatula in the right; tiny glossy curds form inside still-fluid egg. Fast scrape, pan movement and energetic sizzle. End with moist fine curds covering the pan, still unfolded; grated Comté and herbs remain ready beside the burner. TARGET MODEL: Omni 1.1 SCENE 2 - CREAMY CURDS → CLASSIC FOLD → CUSTARD REVEAL SHOT STRUCTURE: 8 shots, exactly 10 seconds, vertical 9:16, exactly as listed, no added shots. REFS: @Image1 = complete French omelette storyboard. Controls the cooking order, ingredients, cookware, chef's hands, kitchen atmosphere and final omelette appearance only. Create fresh cinematic framing; the storyboard grid, typography, panel borders and French flag stay outside the generated video. GLOBAL STYLE NOTES: 70mm IMAX film still, large-format cinematography, epic dynamic range, ultra sharp fine grain, immersive cinematic scale, deep detail, f/16, deep focus, everything sharp front to back, anamorphic lens, edge-to-edge sharpness, soft lighting, low contrast, diffused light, hazy atmosphere, volumetric light, visible light in air, clean saturated shadows, controlled crisp blacks, healthy rich skin, vibrant midtones, glossy highlights, bright pop speculars, very high saturation, bold vivid palette. setting: same professional French fine-dining kitchen, burner and cooking station. Soft diffused 3400K pass light comes from camera-left; steel-counter bounce opens the shadows, while restrained back separation illuminates butter sheen, cheese and rising steam. Background chefs continue service in subdued darkness. continuity: begin from the exact final state of the first generation - same pan on the same burner, moist fine egg curds, same chef's hands and black sleeves. Grated aged Comté and chopped fines herbes remain beside the pan. The omelette develops continuously from wet curds into a smooth pale-yellow cigar shape. camera grammar: overhead, pronounced high angle, low oblique and pan-rim macro elevations; three-quarter side 45°, profile 90° and rear three-quarter 135° azimuths. Rule-of-thirds, asymmetric composition and consistent movement direction. audio: synchronized cooking SFX only - soft spatula sweep, cheese scatter, folding egg, pan tap, ceramic contact, butter brush and knife cut over restrained restaurant ambience. Music, dialogue and voiceover remain silent. SEQUENCE LIST: SHOT 1 (0.0–1.0s) CONTINUATION - Extreme close-up, low pan-rim angle, rear three-quarter 135°. Camera tracks beside the vibrating pan as the chef gives the moist curds two final controlled stirs; the sizzle softens. Exit when the spatula stops at the far edge. (CUT TO) SHOT 2 (1.0–2.2s) - Medium close-up, pronounced high angle, three-quarter side 45°. Controlled overhead arc follows the spatula sweeping the curds into one uniform oval layer; the surface becomes smooth, glossy and softly set while retaining a custardy center. Soft silicone sweep. Exit on the spatula lifting away. (MATCH CUT TO) SHOT 3 (2.2–3.4s) SIGNATURE - Macro close-up, high angle, profile 90°. Slow push-in beneath falling aged Comté ribbons and fines herbes as they form a narrow filling line along the central third; cheese begins melting on contact. Dry cheese whisper and herb scatter. Exit as the chef's hand reaches for the pan handle. (CUTTING ON ACTION TO) SHOT 4 (3.4–4.6s) - Close-up, low pan-rim angle, three-quarter side 45°. Profile tracking follows the spatula lifting the edge nearest the handle and folding the first third inward over the molten Comté; the pale flexible shell bends smoothly. Gentle spatula contact and soft egg fold. Exit on the curved folded edge. (MATCH CUT TO) SHOT 5 (4.6–5.8s) CLIMAX - Close-up, pronounced high angle, rear three-quarter 135°. A controlled semicircular camera move follows a precise wrist motion rolling the omelette toward the far side; one short handle tap closes the final seam against the warm pan. Soft pan scrape and brief butter sizzle. Exit as the plate enters beneath the pan. (CUTTING ON ACTION TO) SHOT 6 (5.8–7.1s) - Medium close-up, high angle, three-quarter side 45°. ONE CONTINUOUS UNCUT ACTION: the omelette rolls onto a warm ivory plate, the chef brushes its surface with melted cultured butter, then adds micro chervil and three restrained chive-oil droplets. Dolly alongside the plate; quiet ceramic contact and soft brush stroke. Exit on a bright butter highlight. (MATCH CUT TO) SHOT 7 (7.1–8.6s) CUSTARD REVEAL - Extreme macro, low oblique angle, profile 90°. Very slow macro push-in as a fine silver knife opens one end; the smooth shell parts to reveal moist golden custard and short glossy strands of melted Comté. Thin steam crosses the sidelight; delicate knife contact and tender egg separation. Exit after the cheese strand releases. (CUT TO) SHOT 8 (8.6–10.0s) RESOLUTION - Cinematic food hero close-up, slight high angle, three-quarter side 45°. Locked-off frame with an almost imperceptible push-in: the complete pale butter-yellow omelette rests diagonally on ivory porcelain, one opened end displaying the creamy center, melted Comté and herb flecks. Butter gloss and three chive-oil droplets catch bright controlled highlights; the working kitchen remains layered behind it. Hold the fully plated dish unobstructed and motionless through the final frame as restaurant ambience settles.