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Provençal Ratatouille
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 Provençal Ratatouille, 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. Provençal Ratatouille. Eggplant, zucchini, peppers, and tomato, stewed until they become one sauce and still keep their shapes. Here is the whole thing, one move at a time.
On screen. Provençal Ratatouille
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Provençal Ratatouille, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Provençal Ratatouille. Eggplant, zucchini, peppers, and tomato, stewed until they become one sauce and still keep their shapes.
On screen. Provençal Ratatouille
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 eggplant, zucchini, red bell pepper, yellow onion, tomato. 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 Wide skillet, Scale, Spatula, Timer.
On screen. Wide skillet · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Provençal Ratatouille: 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 Provençal Ratatouille. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh eggplant, zucchini, red bell pepper, yellow onion, tomato, garlic, olive oil, fresh thyme, basil, kosher salt. Cook the vegetables in batches so they brown, then unite them. A single crowded pot steams them gray.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Provençal Ratatouille: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Provençal Ratatouille is cooked in the home kitchen. Also called Ratatouille. Sauté means movement. If the food sits still the whole time, it is steaming.
On screen. Provençal Ratatouille is cooked in the home…
Scene 7 · step · 7s
Step 3
Shot. Provençal Ratatouille: 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 Provençal Ratatouille, until the edges take a little color. Pat the surface dry before it hits the pan, or it will steam instead of brown.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Provençal Ratatouille: 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 Sauté 16 min in real time.
Voiceover. Add the remaining weighed foods and cook Provençal Ratatouille at medium-high heat, pan about 375°F / 190°C. Start checking at 16 minutes. Provençal Ratatouille is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Add the remaining weighed foods and… · Sauté 16 min
Scene 9 · step · 6s
Step 5
Shot. Provençal Ratatouille: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Provençal Ratatouille, 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 Provençal Ratatouille, not…
- 🇫🇷 FranceWestern Europeprovencal-ratatouille-provencal-ratatouille-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. Provençal Ratatouille: 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 Provençal Ratatouille for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in the home kitchen, with the sauce or garnish that belongs to it. Film Provençal Ratatouille in this shot order and no other: a blender lid held down for the puree; the main piece taking a deep browning; a tight shot of the crust or surface; tongs turning one piece. Slate words for the editor: emberfold, sheen, harbor, umber, iron, zester, sear, hearthside, vapor, kiln.
On screen. Rest Provençal Ratatouille 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. Provençal Ratatouille is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
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. Provençal Ratatouille 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. Provençal Ratatouille 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 Provençal Ratatouille, 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 103 calories, with 2.6 grams of protein. Pai marks it Healthy.
On screen. 103 kcal · 2.6 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 6 plates. Eat while it is at its best.
On screen. Provençal Ratatouille
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 Provençal Ratatouille 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.