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Poulet basquaise
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Poulet basquaise, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Poulet basquaise. Poulet basquaise (poulet basquaise), a Basque country plate from France. Here is the whole thing, one move at a time.
On screen. Poulet basquaise
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Poulet basquaise, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Poulet basquaise. Poulet basquaise (poulet basquaise), a Basque country plate from France.
On screen. Poulet basquaise
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out chicken thigh, red bell pepper, tomato, yellow onion, garlic. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.
On screen. Heavy pot · Scale · Wooden spoon
Scene 5 · step · 7s
Step 1
Shot. Poulet basquaise: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Poulet basquaise. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, red bell pepper, tomato, yellow onion, garlic, smoked paprika, olive oil, bay leaf, kosher salt. Poulet basquaise is cooked in Basque country as its own plate, not as a copy of a restaurant menu. Brown the chicken and simmer it with a heap of pepper, onion, and tomato until the sauce is jammy. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Poulet basquaise: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Poulet basquaise is cooked in france. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
On screen. Poulet basquaise is cooked in france. Tomato…
Scene 7 · step · 7s
Step 3
Shot. Poulet basquaise: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Poulet basquaise, until the edges take a little color. Leave the lid ajar so the surface reduces instead of boiling over.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Poulet basquaise: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 44 min in real time.
Voiceover. Add the remaining weighed foods and cook Poulet basquaise at a quiet simmer, about 195°F / 90°C. Start checking at 44 minutes. Poulet basquaise is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Simmer 44 min
- 🇫🇷 FranceWestern Europeicon-france-poulet-basquaise-icon-france-poulet-basquaise-9
Step 5
step · france
Scene 9 · step · 6s
Step 5
Shot. Poulet basquaise: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Poulet basquaise, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Poulet basquaise, not the…
- 🇫🇷 FranceWestern Europeicon-france-poulet-basquaise-icon-france-poulet-basquaise-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. Poulet basquaise: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Poulet basquaise for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in france, with the sauce or garnish that belongs to it. Film Poulet basquaise in this shot order and no other: tongs turning one piece; the table set with the garnish in a small bowl; the sauce coating a spoon; a cooling rack and a waiting towel. Slate words for the editor: luster, drift, sable, iron, bronzed, velvety, nacre, flint, umber, ladle.
On screen. Rest Poulet basquaise for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Poulet basquaise is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Poulet basquaise looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Poulet basquaise turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Poulet basquaise, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 272 calories, with 31.5 grams of protein. Pai marks it Healthy.
On screen. 272 kcal · 31.5 g protein · Healthy
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Poulet basquaise
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Poulet basquaise from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.