welcome to watchmojo.com i’m your host
layla chefs alessandra and ja frosty
Scalia run to successful provence
restaurants in Vancouver but today
everyone’s in for a treat because
they’ve compiled more than 120 recipes
in their book new world PLAs modern
French cooking for friends and family
today they share their culinary approach
with us when we came to Vancouver and
decided to open a restaurant we took
some of our traditional recipes from the
south of France just in spiral from the
old world I guess why do you state that
by adapting traditional recipes you hope
to help people think of French cuisine
differently I think people have an idea
already of what you know very heavy
sauces and you know lots of thick meat
stews and you know in the South of
France it’s very different we have
everything fresh from the ocean we have
all the fresh vegetables tomatoes garlic
extra virgin olive oil we don’t use any
of the heavy stuff so you guys want to
introduce the later compositions people
have the need to want to stuff
themselves with potatoes or rice you
know you can add those things but
moderately and don’t use too much creams
to enhance those dishes because those
flavors really stand out well on their
own I mean the way we eat ourselves we
just you know we’ll cook a piece of fish
and just chop some tomatoes and garlic
and extra virgin olive oil a little bit
of fresh basil and it’s a great dish and
in what ways is this sort of adapted for
the home cook simplicity I think that’s
the main thing is or even our recipe in
the book are fairly simple and we also
always said you know use them at the
guidance more than an actual recipe you
already mentioned a few of the
ingredients but you want to tell us what
some of the staple ingredients are of
paphos cooking it’s a Mediterranean
cooking so anything to do with the
Mediterranean you know like olive oil Oh
leaves anchovy we use a lot fresh tomato
a lot of fresh fennel we like as well
and all the beautiful fish of
Mediterranean we don’t get a lot of that
on the west coast we adapt the fish that
there
with all those flavors you have been
cooking since you were in your 20s and
what led you to decide to share your
your secrets and with everyone yeah we
had two kids to restaurant and we do not
own her but it was def okay it’s just
something you know that we’ve been
collecting all the recipes over the
years and it was just time to have them
published and let people know what we do
layla chefs alessandra and ja frosty
Scalia run to successful provence
restaurants in Vancouver but today
everyone’s in for a treat because
they’ve compiled more than 120 recipes
in their book new world PLAs modern
French cooking for friends and family
today they share their culinary approach
with us when we came to Vancouver and
decided to open a restaurant we took
some of our traditional recipes from the
south of France just in spiral from the
old world I guess why do you state that
by adapting traditional recipes you hope
to help people think of French cuisine
differently I think people have an idea
already of what you know very heavy
sauces and you know lots of thick meat
stews and you know in the South of
France it’s very different we have
everything fresh from the ocean we have
all the fresh vegetables tomatoes garlic
extra virgin olive oil we don’t use any
of the heavy stuff so you guys want to
introduce the later compositions people
have the need to want to stuff
themselves with potatoes or rice you
know you can add those things but
moderately and don’t use too much creams
to enhance those dishes because those
flavors really stand out well on their
own I mean the way we eat ourselves we
just you know we’ll cook a piece of fish
and just chop some tomatoes and garlic
and extra virgin olive oil a little bit
of fresh basil and it’s a great dish and
in what ways is this sort of adapted for
the home cook simplicity I think that’s
the main thing is or even our recipe in
the book are fairly simple and we also
always said you know use them at the
guidance more than an actual recipe you
already mentioned a few of the
ingredients but you want to tell us what
some of the staple ingredients are of
paphos cooking it’s a Mediterranean
cooking so anything to do with the
Mediterranean you know like olive oil Oh
leaves anchovy we use a lot fresh tomato
a lot of fresh fennel we like as well
and all the beautiful fish of
Mediterranean we don’t get a lot of that
on the west coast we adapt the fish that
there
with all those flavors you have been
cooking since you were in your 20s and
what led you to decide to share your
your secrets and with everyone yeah we
had two kids to restaurant and we do not
own her but it was def okay it’s just
something you know that we’ve been
collecting all the recipes over the
years and it was just time to have them
published and let people know what we do
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