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Viewing posts from: December 2013

Seasons Greetings from the team at Adams & Adams

Posted by Kate Adams in About Us


Seasons Greetings from the Team at Adams & Adams.
Welcome to our December Newsletter. It’s that time of year again and we’re hard at it, organsing catering for Christmas and New Year parties for both private and corporate clients. It’s been a great year (indeed decade!) and we would like to thank all our friends, colleagues and clients for their support.
Wishing you all a very happy holiday season, success and happiness for 2014.

Kate , Andrew India and Charlie Adams and all the Adams & Adams team.


We are 10! MIDEM 2014 Congrats!
Adams & Adams.


This year we celebrated 10 years of Adams & Adams here on the Riviera…In that time we have developed one of the most successful catering and event management companies in the region, been part of some amazing events and added 2 gorgeous children to the Adams family.
To share with you some of our favourite moments, we created a video memory of the last 10 years…click here to view the video.
Catering In Cannes.


MIDEM kicks off the Corporate season in Cannes and we already have events confirmed for returning clients. Billed as The Event for the Global Music Industry this is one of our favourite Cannes Conferences.
If you are visiting Cannes for any of the Major International Congresses, do get in touch as we’d be delighted to organise your perfect tailor-made event.
Quiz Winner!
Congratulations to Mellissa Graves who is the winner of our November Quick Quiz. Mellissa wins a bottle of Veuve Cliquot champagne – ideal for celebrating over Christmas and the New Year. Melissa was the first person to send us a full set of answers.
Thank you to everyone who entered, you will find the answers to the questions on our blog…just in case you were wondering.
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November Competition Results

Posted by Kate Adams in About Us

Thank you to all of those who sent in the answers to the Quick Quiz in our newsletter. We are delighted to announce that Mellissa Graves was the first person to send in a set of correct answers. A bottle of Veuve Cliquot champagne is on it’s way to Mellissa – perfect for celebrating this holiday season.
For all of you who were wondering, here are the correct answers:-
1. Approximately how many days of sunshine each year do we enjoy (OK, maybe 2013 is a little special)
On average we enjoy 300 days of sunshine in this beautiful region
2. When did Nice officially become part of France?
1860, you can still see all the signs with the Italian name for the city, Nizza

3. When did the Monaco Casino open on its present site?
1863, there have since been many additions and alterations
4.Where did the name Provence originate?
The Romans made the region into the first Roman province beyond the Alps and called it Provincia Romana, which evolved into the present name
5. How many departments make up the PACA region? Can you name them?
There are 6 departments in the PACA region and they are:-
Watch out for the next chance to win in our 2014 newsletters.

Midem 2014 Events with Adams & Adams

Posted by Kate Adams in About Us

It’s in the bag! Our first Cannes corporate events are confirmed for  Midem 2014. Billed as ‘The yearly event for the music industry’  this is one of the key events in the Cannes corporate calendar and for 2014, will take place at the Palais des Festivals from the 1st – 4th February.

Adams & Adams love Midem, we have several great clients who come back to us each year and we enjoy working at another prestigious Cannes event.
If you are attending Midem 2014 and have still not booked your caterer or event then please get in touch.

Christmas with Adams & Adams

Posted by Kate Adams in Receipes & How To

This weekend we realised that the 2012 mincemeat supplies were looking a bit think on the ground – yikes! Too late to top up the mincemeat we thought…but no. Looking on-line we discovered this lovely recipe, quick, easy and delicious.

Nothing better than home made mincemeat at Christmas.

Makes just over 1KG
4 oz of nuts
12 oz cooking apples, grated
10 oz mixed fruit (raisins, sultanas and candied peel)
4 oz chopped apricots, dates, figs (whichever or all you like)
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 half teaspoon ground allspice
6 oz shredded suet
4 oz dark brown soft sugar
grated zest and juice of 2 oranges and 1 lemon
10fl oz booze
(for the whisky, Drambuie and ginger mix I added 3 tablespoons of candied ginger)
Place the cooking apples, mixed fruit, sugar and orange and lemon juice in a pan and heat very slowly until the juices start running and the sugar has dissolved. The raisins and sultanas in the fruit should look plump. Place all the ingredients in a non-metallic bowl, mix well and cover with a clean cloth. Leave overnight in a cool place and pack tightly into clean jars the next day. Store somewhere cool and dark until needed and refrigerate after opening.
Recipe courtesy of