YEREVAN (ARMENPRESS)—French chef of Armenian descent, Alain Alexanian, transforms old traditional recipes into modern ones with his cooking. He serves his French clients dishes inherited from his Armenian grandmother with some changes and new innovations.
At a press conference hosted by Armenpress, Alexanian shared his vision of how Armenia can popularize and spread the natural products grown in its soil.
“Yes, I prepare Armenian dishes but I always try to make some innovations by moving a little away from the recipes of our grandmothers which are very oily. It is no longer accepted to prepare oily dishes,” Alexanian said, presenting examples of his recipes.
Alexanian has been in Armenia since July and has been working in rural communities, trying to boost the value of the natural products unique to those areas. He managed contribute to the preparations of the Jewels of Odzun festival, which will be held on September 12.
According to Alexanian, Odzun is home to the “green gold,” of Armenia.
“Any species of herbs can grow in Odzun. There are 10 species of thyme and, interestingly, all those species can be grown here,” Alexanian noted. In the communities that he has visited, Alexanian has tried to show people the value of the natural products of their regions, not only for the Armenian market, but for markets abroad as well.
“All those species of herbs must be exported, which will contribute to the solution of the issue of emigration. My aim is to explain [to] villagers how to utilize that wealth,” he added.
According to Alexanian, there is a demand in Europe to utilize organic products, and in Armenia, almost everything is natural and pure.