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Barbajuan dip plate
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 Barbajuan dip plate, 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. Barbajuan dip plate. Barbajuan dip plate, a dish from Monaco (anchoïade). Here is the whole thing, one move at a time.
On screen. Barbajuan dip plate
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Barbajuan dip plate, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Barbajuan dip plate. Barbajuan dip plate, a dish from Monaco (anchoïade).
On screen. Barbajuan dip plate
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 anchovy, garlic, olive oil, lemon juice, flat-leaf parsley. 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 Scale, Mixing bowl, Sharp knife.
On screen. Scale · Mixing bowl · Sharp knife
Scene 5 · step · 7s
Step 1
Shot. Barbajuan dip plate: 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 Barbajuan dip plate. Heat to the refrigerator at 40°F / 4°C and give it 5 minutes so the surface is actually hot. Weigh anchovy, garlic, olive oil, lemon juice, flat-leaf parsley, country bread. Barbajuan dip plate is cooked in Monaco as its own dish. Pound anchovy and garlic into oil and serve it with bread. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Barbajuan dip plate: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Barbajuan dip plate is cooked in monaco. Also called anchoïade. Cold plates mute salt. Taste again after the food has rested a minute.
On screen. Barbajuan dip plate is cooked in monaco. Also…
Scene 7 · step · 7s
Step 3
Shot. Barbajuan dip plate: 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 Barbajuan dip plate, until the edges take a little color. A no-cook plate still needs salt and a rest so the dressing soaks in.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Barbajuan dip plate: 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 Chill 31 min in real time.
Voiceover. Add the remaining weighed foods and cook Barbajuan dip plate at the refrigerator at 40°F / 4°C. Start checking at 31 minutes. Barbajuan dip plate is done when it tastes seasoned after the chill, and the dressing or brine coats every piece.
On screen. Add the remaining weighed foods and… · Chill 31 min
- 🇲🇨 MonacoWestern Europemonaco-bar-monaco-bar-9
Step 5
step · monaco
Scene 9 · step · 6s
Step 5
Shot. Barbajuan dip plate: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Barbajuan dip plate, 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 Barbajuan dip plate, not…
- 🇲🇨 MonacoWestern Europemonaco-bar-monaco-bar-10
Step 6
step · monaco
Scene 10 · step · 7s
Step 6
Shot. Barbajuan dip plate: 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 Barbajuan dip plate for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in monaco, with the sauce or garnish that belongs to it. Film Barbajuan dip plate in this shot order and no other: a grill grate just before the food lands; brine covering every vegetable in the jar; aromatics softening without color; a rest under a loose cover. Slate words for the editor: quiche, reduce, jute, drift, umber, nutmeg, lacquer, glaze, amber, ridge.
On screen. Rest Barbajuan dip plate 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. Barbajuan dip plate is done when it tastes seasoned after the chill, and the dressing or brine coats every piece.
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. Barbajuan dip plate 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. Barbajuan dip plate 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. Cover Barbajuan dip plate and refrigerate it the same day. Eat it within 2 days. Do not leave a dressed or creamy cold plate at room temperature.
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 389 calories, with 33.6 grams of protein. Pai marks it Moderate.
On screen. 389 kcal · 33.6 g protein · Moderate
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. Barbajuan dip plate
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 Barbajuan dip plate 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.