Transcript: Pascal Canevet at the Maison Bleue

[Visual: The front of Maison Bleue, with windows the full width of the ground floor and yellow render on the first floor.]
[Visual: The interior of Maison Bleue with dark wood flooring and ambient lighting.]
[Visual: Head and shoulders shot of Pascal Canevet talking.]
Pascal: I’m Pascal Canevet, I’m the Chef/owner of Maison Bleue. Maison Bleue’s been open for twenty years and we are based in Bury St Edmunds in Suffolk.

[Visual: Shots of local architecture around Bury St Edmunds including the iconic Cathedral.]
[Visual: Head and shoulders shot of Pascal Canevet talking.]
Pascal: We are a gastronomic restaurant.

[Visual: A close-up of an artfully arranged plate of colourful food.]
[Visual: Pascal at work in the kitchen.]
Pascal: A team of six chefs in the kitchen.

[Visual: Pascal talking to a front-of-house member of staff.]
Pascal: And six front of house.

Pascal: Gratte Brothers were introduced to me.

[Visual: Head and shoulders shot of Pascal Canevet talking.]
[Visual: A bird’s eye view of a table laid ready for guests.]
Pascal: And on the first meeting I had with Paul,

[Visual: Chefs at work in the kitchen.]
Pascal: The connection went on straight away. So, I haven’t sourced anyone else,

[Visual: Chefs at work in the kitchen.]
[Visual: Head and shoulders shot of Pascal Canevet talking.]
Pascal: Because the connection was good.

[Visual: Pots simmering on the hob in the stainless-steel kitchen.]
Pascal: With a lot of advice, and nothing was too much trouble for Gratte Brothers.

[Visual: A chef takes a pan off the hob in the kitchen.]
Pascal: It was a great experience – everybody is professional and friendly.

[Visual: Head and shoulders shot of Pascal Canevet talking.]
Pascal: Dealing with Gratte Brothers was very easy, very easy. It was a piece of cake!

[Visual: A chef places a piece of cheese on the counter.]
[Visual: The camera pans to the sign above the door on the exterior of the restaurant.]
[Visual: Close-up of a Gratte Brothers equipment sticker: “Supplied by Gratte Brothers Catering Equipment Limited”.]