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