Posted by Kate Adams in News & Press
Well it’s that time of year when we see the twinkling stars before our eyes…..the Michelin Guide 2013 is out and with it, news for several restaurants in our region.
Here on the French Riviera, the holy grail of a third star is achieved by La Vague d’Or in St Tropez. The Chef is Arnaud Donckele and at 35 years old he is the youngest chef to hold the three star accreditation.
New to this years guide are restaurants at the Cap Estel in Eze, Le Relais de Moines in Les Arcs-sur-Argens and Côté Rue in Draguignan.The last 2 will be especially popular with those seeking a true Provencal experience away from the bright lights of the French Riviera.
Sadly not all restaurants received good news with the Bistrot de la Marine in Cagnes-sur-Mer loosing its only star, and the Restaurant des Rois in Beaulieu-sur-Mer dropping from 2 stars to just one.
At Adams & Adams we believe that every event and every menu should be special and individually tailored to suit the clients, the event and the atmosphere that they are trying to create. Michelin 3 star dining maybe exceptional, but if you’re holding a relaxed family party then maybe something less formal is called for.
Whatever the event, it’s the client that is always the star of the Adams & Adams show.
Posted by Kate Adams in Partners
At Adams & Adams we are seeing many more clients coming to us who want to celebrate their wedding, their christening or another milestone in their lives in a different way. Often we are asked if we can find someone who can help them organise the celebration in the way that they want and who is experienced enough to advise them along the way. Because of these requests we are delighted to be working with Anne Naylor a qualified and professional celebrant who is able to help you celebrate in the way that you want.
Anne Naylor brings seven years experience of designing and officiating personalised celebrations in the South of France and other destinations. It is her joy and pleasure to create a ceremony that fits your individual hopes and aspirations. The celebration may be intimate and family based, larger scale and more elaborate, spiritual and religious, or non-spiritual and a celebration of love. Wedding ceremonies can be created for couples of mixed faith, culture or nationality.
Anne will give assistance in choosing vows, declarations of love, readings, music and symbolic exchanges to make the celebration unique, meaningful and memorable.
All guests are welcomed and made to feel important as a community of witnesses, supporting the couple on their new journey together into married life.
Have a chat to Anne and discuss your thoughts on how you would like to personalise your celebration. She is available for an initial discussion by phone or SKYPE.
You can see more about Anne and her celebrations on her website www.annenaylorcelebrant.com
And afterwards you can count on Adams & Adams to ensure that your celebration is perfect in every detail.
Posted by Kate Adams in Receipes & How To
A great centre piece for any dinner or buffet and a very well behaved dish. Serve with a couple of different salads et voila!
• 3 eggs hardboiled
• 50g butter
• 700g skinless, boneless salmon fillets cut into finger thick slices
• 500g Puff Pastry
• 1 egg , beaten, for glazing
• 1 kg of Fresh Spinach Leaves
• 1 large onion , finely chopped
• 200g basmati rice
• 1 bay leaf
• 400ml fish stock or water
• zest 1 lemon , juice ½
• large bunch dill
• First, cook the eggs till hardboiled, drain, cool, peel & chop and set aside.
• Pan-fry the salmon fillets for 1 minute each side but not cooked through. Set aside.
• Now cook the Basmati rice. Melt butter, add onion, stir for a couple of minutes then add rice, with bayleaf, cover with fish stock or water, bring to the boil, then lower the heat to its lowest setting and continue to cook for 10 mins. Turn off the heat and leave covered for 10 mins, then stir through the lemon zest and juice. Set aside to cool. Once cool add chopped dill to rice. Set aside till needed.
- To assemble the pie, roll out one of the pieces of pastry to a rectangle, then pack half the rice along the middle of the pastry, leaving a good 5cm border at edges. Lay salmon over rice, then chopped hard boiled eggs, then a layer of fresh raw spinach leaves, the another layer of rice. Top with another layer of fresh spinach leaves and the top layer of puff pastry. Trim edges, and seal sides with back of a fork. Brush the pie all over with beaten egg.
- The uncooked pie can now be chilled, on the baking sheet, for a day or frozen for up to 2 months.
- To cook, heat oven to 220C/200C fan/ gas 7. Bake for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and continue to cook for 20 mins until golden brown. Remove from oven, then leave to rest for 10 mins, then serve in thick slices with a bowl of Dill Crème Fraiche.
- Serve at room temperature or cold. Delicious!