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Papet vaudois
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 Papet vaudois, 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. Papet vaudois. Papet vaudois (papet vaudois), a Vaud dish from Switzerland. Here is the whole thing, one move at a time.
On screen. Papet vaudois
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Papet vaudois, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Papet vaudois. Papet vaudois (papet vaudois), a Vaud dish from Switzerland.
On screen. Papet vaudois
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 leek, potato, pork tenderloin, low-sodium chicken broth, heavy cream. 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. Papet vaudois: 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 Papet vaudois. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh leek, potato, pork tenderloin, low-sodium chicken broth, heavy cream, fresh thyme, kosher salt, olive oil. Papet vaudois is cooked in Vaud as its own plate, not as a copy of a restaurant menu. Cook leeks and potatoes with pork in broth until the leeks collapse into a sauce. Broth stands in for white wine, and tenderloin stands in for Vaudois sausage. 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. Papet vaudois: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Papet vaudois is cooked in switzerland. Leave the lid ajar so the surface reduces instead of boiling over.
On screen. Papet vaudois is cooked in switzerland. Leave…
Scene 7 · step · 7s
Step 3
Shot. Papet vaudois: 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 Papet vaudois, until the edges take a little color. Keep the heat at a murmur. A hard boil beats tender food into strings.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Papet vaudois: 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 30 min in real time.
Voiceover. Add the remaining weighed foods and cook Papet vaudois at a quiet simmer, about 195°F / 90°C. Start checking at 30 minutes. Papet vaudois 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 30 min
- 🇨🇭 SwitzerlandWestern Europesig-switzerland-papet-vaudois-sig-switzerland-papet-vaudois-9
Step 5
step · switzerland
Scene 9 · step · 6s
Step 5
Shot. Papet vaudois: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Papet vaudois, 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 Papet vaudois, not the…
- 🇨🇭 SwitzerlandWestern Europesig-switzerland-papet-vaudois-sig-switzerland-papet-vaudois-10
Step 6
step · switzerland
Scene 10 · step · 7s
Step 6
Shot. Papet vaudois: 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 Papet vaudois for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in switzerland, with the sauce or garnish that belongs to it. Film Papet vaudois in this shot order and no other: a skewer pulled from the center; broth poured from a height into a bowl; beans or grains tender at the edge of a bite; the main piece taking a deep browning. Slate words for the editor: kiln, zephyr, oven, gloss, bloom, quiet, grove, umber, kettle, bronzed.
On screen. Rest Papet vaudois for 5 minutes,… · 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. Papet vaudois 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. Papet vaudois 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. Papet vaudois 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 Papet vaudois, 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 264 calories, with 18.8 grams of protein. Pai marks it Healthy.
On screen. 264 kcal · 18.8 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. Papet vaudois
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 Papet vaudois 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.