5 Top Tips for your Event at the Cannes Film Festival

It’s almost time to roll out the red carpet, dust off the tuxedo and finalise the details for your perfect Cannes Film Festival event. This is the time to see and to be seen and whether you are at the Variety party on the Croisette or organising a private screening at a Cannes Villa then attention to detail is everything. Adams & Adams have over 15 years of experience of organising events for clients at the Film Festival and here are our top 5 tips to ensure that your event is perfect in every detail. Location – Stick closely to La Croisette. Yours will probably be one of several events being held on the same evening and, if your guests have to try and grab a cab then you run the risk of a low turnout – walking distance is the name of the game. Choose one of the Cannes Croisette venues from our selection. Date – Check your dates with the festival planning and try not to clash with some of the more exclusive and celebrated events that are the ‘must have’ invitation of the year. Avoiding the date of the annual Amfar charity event is always a good plan! Invitations – It’s never too early to invite your guests, add that date to the diary as soon as possible. Menu – More and more of our clients are choosing options from our superfoods and healthy menu options and, during a major event it’s always a welcome change for guests to be able to eat something delicious but that is a little lighter than the usual cocktail fayre.... read more

Monaco Grand Prix Catering – 5 Things you Should Know

The Monaco Grand Prix is one of the most important weekends in the Adams & Adams calendar. Working with clients in apartments and on yachts it draws heavily on our years of experience. If you are visiting the Monaco Grand Prix this year and need catering for your events then here are 5 things you need to know 1. Coming and Going – It’s a nightmare! Road closures, restrictions and more. Your catering team are going to need to know their way around and be prepared to work very early and very late. 2. Accreditation – Your caterer will have to have the necessary permits and accreditation to come in and out of Monaco. Without this you’ll be going hungry. 3. Experience Counts – Choosing a caterer who knows their way around the Monaco Grand Prix timing and calendar is essential. Look very carefully at who and where your caterer has worked before to avoid any nasty surprises. 4. Yacht Catering – Catering ‘on board‘ is a specialist skill and needs a caterer with the experience of working on boats and with the knowledge to work with the crew already on board. If you are booking a boat then choose a caterer with experience of yacht catering. 5. Choose Adams & Adams – With over 13 years of experience here on the French Riviera and with many Monaco Grand Prix events under our belt then you can be confident that we will deliver our usual delicious food, stylish service and with that certain ‘Grand Prix’ twist. See our Testimonials page for happy Grand Prix clients.... read more

Celebrate St Patrick’s Day with easy Irish Soda Bread

The perfect snack, easy, no yeast involved….Happy St Patrick’s Day from Adams & Adams Ingredients: 2 cups all-purpose flour, plus more for kneading 3/4 teaspoon baking soda 1/2 teaspoon salt 1 Tablespoon caraway seeds 1 cup buttermilk 2 Tablespoons unsalted butter, melted Method:  Preheat the oven to 375°F. In a large bowl, whisk together the flour, baking soda, salt and caraway seeds. Add the buttermilk and melted butter and stir just until the dough is cohesive but still lumpy. Transfer the dough onto a well-floured work surface then gently knead the dough about 8 times until it is slightly less sticky. (See Kelly’s Note.) Form the dough into a 6-inch domed round then place it on an ungreased, nonstick baking sheet. Cut a large, 1/2-inch deep “X” across the top then dust the top with 2 teaspoons flour. Bake the bread until it is golden brown, 35 to 40 minutes. Transfer the loaf to a cooling rack to cool completely then slice and serve. Thanks to justatste.com for this great... read more

Homemade Marshmallow Easter Treats

These are great to make with the children over the Easter weekend and make great presents for family and friends. All with only 3 ingredients. Ingredients: Unflavored gelatin (2 1/2 teaspoons) 1/3 cup cold water, for gelatin, plus 1/4 cup for syrup 1 cup granulated sugar (plus more for decorating) 1 cup sugar and food coloring or colored sugar Method: Pour 1/3 cup of cool water into the bowl of an electric mixer or food processor and sprinkle gelatin over it. Let stand. Meanwhile combine 1/4 cup water and 1 cup sugar in a small saucepan and cook over medium high heat, stirring regularly. Continue to cook until the mixture reaches a temperature of 238 degrees (soft ball stage for candy) I used a thermometer but you can and try the water test method. Soft ball stage can be determined by putting a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water. Be careful if you try this because I have not tried it and I don’t know how easy it would be to burn yourself! Once the syrup has reached the right temperature, stir it for several minutes to allow it to cool. Then pour the sugar syrup into the gelatin mixture and beat on medium high until the mixture forms stiff peaks that hold their shape when the beater is removed. According to Martha you need to... read more

Happy St David’s Day – Let’s Celebrate with Welsh Cakes

In honour of our Welsh freinds and colleagues we are making these delicious Welsh cakes…if you’ve not tried them they are simply delicious. A delicious little cake flavoured with spice and dried fruit, baked on a griddle and best served warm and sprinkled with sugar. A real Welsh treat. Here’s our favourite recipe thanks to Visit Wales Ingredients: 225g/8oz plain flour 100g/4oz butter 75g/3oz caster sugar 50g/2oz currants ½tsp baking powder ¼tsp mixed spice 1 egg A pinch salt A little milk to bind Method:  Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds. Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter. As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest. Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes.... read more

Here we go…Starting the Cannes Season with MIPIM 2016

MIPIM is the start of the Cannes corporate season. It is the event that really kicks off the Adams & Adams season with cocktail parties, lunches and more…and it’s only a 3 day event…. It’s always a busy time for us as we welcome back clients from previous years and of course work with new real estate companies for whom this is one of their key international events. This years event takes place from the 15th – 18th March at the Palais des Festivals in Cannes and there are a host of new items on the agenda. There is the New Startup Competition, The MIPIM Future Talent Competition and a discussion on ‘Housing the World’. If you are part of the global real estate industry then we’ll see you next month in Cannes. And don’t forget to book your catering, we now have very limited... read more

Winter Recipes to Boost your Vitamin C Intake

Broccoli Parmesan Pasta It’s cold and flu season and who doesn’t need a vitamin boost? Here’s a recipe to add some much needed Vitamin C to your winter diet. Ingredients: 1 head broccoli, trim crown to bite sized pieces 3 cups vegetable broth 16 ounces spaghetti 1 yellow onion, diced 2 cloves garlic, minced 3 tablespoons olive oil + some extra 1 cup grated parmesan cheese + extra for topping red pepper flakes black pepper Method: Bring broth to a boil in a large pot. Add broccoli & cook for about 3 minutes, until it is bright green & tender. Remove with a slotted spoon. Add 3 quarts of water to the hot broth & bring to a boil again. Add pasta & cook to package directions. Drain & toss with some olive oil. Add onion, garlic & 3 tablespoons olive oil to a large sauté pan. Over medium heat cook about 5 minutes until mixture is fragrant & onions are softened. Add broccoli & cook another minute. In a large serving bowl combine all ingredients including parmesan cheese. Season with red & black pepper to taste. Toss well. Top with more parmesan. And did we mention that there are 132 milligrams of vitamin C with every cup of broccoli? Eat and... read more

Domaine des Fleurs – South of France Villa Venue

We are delighted to add Domaine des Fleurs, just outside of Grasse to our portfolio of event villas for the 2016 season. This is a beautiful, period villa set in large gardens that give a real taste of Provence on the French Riviera. The villa has the look and feel of a traditional French chateau with it’s round tower and beautiful white exterior. The gardens are the perfect setting for a ceremony, either seated around the fountain or in the shade of the olive trees and the lower lawn is the ideal location for the Wedding Breakfast….and afterwards the party can continue in the large living room. Domaine des Fleurs has 8 bedrooms, sleeps 16 guests and also has a swimming pool (which can be heated) and a full sized tennis court….this is the ideal villa venue for your wedding or event.... read more

South of France Weddings 2016 – 5 Top Tips

So did he pop the question over Christmas? Are you now in the throes of planning the day of your dreams? Well i seems that many of our lovely coupels are planning their wedding here in the South of France this year and we are delighted to be involved in so many celebrations. So what are our 5 Top Tips for planning a South of France wedding? Venue – This is the key piece of the puzzle and also the most critical in terms of your wedding. Our suggestion is that you use a reputable company to help you find the villa venue of your dreams. There are many owners who will offer their villa to you for your wedding….not all are suitable….. Budget – Set a realistic budget. This is not the least expensive part of the world and many services are priced accordingly. Do your research. Rain – Yes, we do have that here….if your chosen venue does not have sufficient space for your guests then you need to think about what happens if the weather is wet – or indeed very hot. The cost of a marquee or tent can save your day Food & Drink – That’s where Adams & Adams come in…with over 12 years of experience we can put together your perfect menu, working with you to deliver exactly what you want and on budget. English Spoken – If your French is a little rusty then we can help with a host of suppliers that all speak English…. So all that’s left is for you to enjoy your dream wedding here in the... read more

Christmas Fudge to Make with the Children

At this time of year the Adams & Adams team like nothing better than to spend some time in the kitchen with their children creating breautiful and delicious Christmas gifts. Here’s a quick and very simple recipe for fudge – yes we know it’s naughty but it is Christmas and one piece won’t hurt! Ingredients 400g dark or milk chocolate (about 50% cocoa solids) 397g can Condensed Milk 25g butter 100g icing sugar 55g roasted chopped nuts (optional) You will also need… 20cm square tin, lined with baking parchment Method 1. Break or chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk and butter. Melt the ingredients gently over a low-medium heat, stirring occasionally until smooth and silky. (Alternatively melt in the microwave in 10-20 second bursts, stirring frequently). 2. Sieve in the icing sugar and mix thoroughly (you can use an electric whisk if you like). Press the fudge into the tin, smooth over the top with the back of a spoon. Press the nuts into the surface, if using. 3. Chill in the fridge for 1 hour until set, cut into squares. Store in an airtight container in the fridge for up to 2 weeks. For best results use chocolate with 45-50% cocoa solids. Try adding nuts, fruit or finishing with glitter or silver balls! Wrap in cellophane and tie with a festive... read more

Charity Christmas Collection

Our friends over at Cote d’Azur Villas are organising their annual Christmas Charity Collection and we are delighted to support them in their efforts to help local, less fortunate families over the festive season. They are collecting Winter clothes (adult and children) blankets and bed covers and childrens toys, games and books. All items should be in good condition and can be donated at their offices in Sophia Antipolis between 9th November and 7th December. you can find their offices HERE. Please give... read more

Monaco Yacht Show 2015

Adams & Adams were delighted to be part of the 2015 Monaco Yacht Show when we catered at the ACrew Lounge. What a great event! Crew are at the heart of any yacht and we saw lots of familiar faces visiting the show. Kate working on a light lunch for 300 guests Monaco is one of the most prestigious events of the yachting calendar and Adams & Adams specialise in working with key yachting companies throughout the year at events such as the Cannes Film Festival and Cannes Lions. Both Kate and Andrew Adams trained as yacht chefs and understand how to create events on board to the highest of standards.... read more

5 Tips for all Cannes Lions 2015 Events

It’s nearly here….the largest Cannes congress of the season, Cannes Lions, when the world of advertising, marketing and media arrive in Cannes all intent on winning one of the many coveted awards. But it’s hot, it’s busy and you have a full diary – with possibly an event or 2 that needs organising – so here are the Adams & Adams Top Tips for getting the most out of the time at the Cannes Lions in 2015.   1. Plan and book your event early – we are still receiving enquiries from some of the most prestigious advertising companies. Sorry we’re fully booked, as is every caterer, event manager, music manager and venue in and around Cannes. 2. Accommodation & Venue – make sure that you are within walking distance of the heart of the action at the Palais des Festivals. And if you are planning an event why not combine your accommodation and event venue, saving you time and money. 3. Testimonials – There are many, many companies out there who claim to have worked with many key clients at Cannes Lions, not least caterers. Check them out, read their testimonials and if necessary ask to speak with previous clients. 4. Taste and Test – Never be afraid to ask for a menu tasting, every catering company will be happy to organise a tasting for you and to change or amend the menu around your comments. 5. Water, Water Everywhere – Yes the champagne will be flowing but the weather is hot and at all our events you’ll find a welcome range of chilled soft drinks ideal for keeping... read more

Breakfast Smoothie from Adams & Adams

Loving this start to our day…   Berry Yoghurt Smoothie. Ingredients 1 cup full-fat, organic plain yoghurt. 1 egg. small handful frozen mixed berries. 1/2 teaspoon ground cinnamon. small pinch granulated stevia. 1 teaspoon chia seeds. 1 tablespoon coconut oil. Directions Throw all the ingredients into a blender (add the coconut oil last so it doesn’t turn solid in the cold yoghurt) and blend…..yum! (Thank you to I Quit Sugar for another great recipe)... read more

Adams & Adams Appointed as Exclusive Catering Partner

Adams & Adams have been appointed as the exclusive catering partner at a newly launched wedding and event venue in the South of France. Les Pirettes is a magical stone built ‘Mas’ and is the former home of that most iconic of French singers Edith Piaf. With sweeping lawns, a perfect outdoor grass clad stage and the charm and history of a bygone age, the former home of ‘The Little Sparrow’ is set to become a major wedding and event venue in the South of France. Nestled just outside of Valbonne and screened by majestic pine trees this is a new gem waiting to be discovered. Both inside and out Les Pirettes does not disappoint. The magnificent stone ‘bastide’ is clad in Mediterranean bougainvillea and opens into a majestic entrance hall. The interiors are sumptuously Provencal in style, beautifully cool in the summer months and cosy and welcoming in the autumn and winter. The garden room is ideal for indoor events, with space for up to 60 guests for a seated dinner. The gardens have unlimited space, and will easily accommodate a wedding or event for up to 200 guests. There is on-site parking for up to 100 cars and a separate entrance for the catering and event staff. HISTORY: Les Pirettes – Home to Piaf in her later years, it is said that she enjoyed the tranquillity of Les Pirettes after a lifetime in the spotlight. Despite the beautifully proportioned living spaces and bedrooms she spent much of her time in the smallest of the bedrooms. Retaining much from the heritage of Piaf, there is a stone table... read more

MIPIM 2015

Welcome to all our clients for MIPIM 2015. Starting tomorrow this is one of the premier real estate events in the international calendar and takes place annually at the Palais des Festivals in Cannes. The event brings together real estate professionals from all areas of the profession including commercial, office, healthcare, sports and more and will give all the attendees access to the largest number of development projects and sources of capital funding.  This is the first key event of the Cannes calendar and the team at Adams & Adams will be working with clients throughout the event catering for lunches, dinners and cocktail parties.   Welcome to Cannes, Welcome to MIPIM 2015 and welcome to all the Adams and Adams... read more

Yacht Catering in the South of France

A major part of our business is when we work with some of the most amazing super yachts to create events on-board these boats. Both our Directors come from a Yacht Catering background and can advise clients of exactly what will work for their event. So how do you decide on a boat to choose? Why choose a boat over a venue on-land? And then how on earth do you organise the logistics of an event on the water? You simply leave it to the team at Adams & Adams. We work with key Charter Agents throughout the region so can find the perfect boat for you and indeed have access to some rather special super yachts not usually available on the charter market.   And then our experience of working on board really kicks in. Imagine, for example Monaco Grand Prix when roads are closed, all your guests and staff need Grand Prix accreditation and the port is teeming with tenders trying to get in and out to deliver equipment, food and more importantly your guests! We’ve worked at the Monaco Grand Prix for more than 10 years and will create your event on board effortlessly and with the efficiency that our clients have come to expect from Adams & Adams. Key events where we work on board will be Cannes Film Festival, Monaco Yacht Show, MIPIM and then of course the many private summer parties in St Tropez. So if you are holding an event on-board call the team at Adams &... read more

Recipe of the Week Green Goddess Smoothie

Thank you to the tea at I Quit Sugar for this fabulous boost of energy, much needed this morning and great at any time of the day. And how easy is this to prepare when you’re short of time at breakfast? Green Goddess Smoothie Ingredients 1/3 medium frozen banana. 1 cup baby spinach leaves or kale, stalks removed, torn. 1/2 cup chopped cos lettuce, or whatever greens you have. 1/2 teaspoon greens powder, optional. 1/4 cup frozen berries (any type). 1 small handful mint leaves, torn. 1 1/2 cup coconut water. 1 teaspoon chia seeds. 1/4 cup ice cubes. Fresh berries and a sprinkle of cinnamon to serve. Directions Throw all the ingredients into a blender and blend until smooth. Add more coconut water if it is still a little thick. Serve with raspberries and a sprinkle of cinnamon. Pour into a glass and drink.... read more

When Life Serves you Lemons

You build houses, cars, statues and more and parade them through the streets – well, that’s what we do here in the South of France. This year, Menton is celebrating the 82nd ‘Fete du Citron’ with the theme of  ‘The Tribulations of a Lemon in China’. The festival is a celebration of lemons (and oranges) and these humble fruits are transformed into the most amazing sculptures displayed throughout the town. There is also the Golden Fruit Parade, sales of many lemon related products and of course the Garden of Lights.   So if you’re feeling a case of the Winter Blues then this display of vibrant yellow and orange silhouetted against the azure skies of the Cote d’Azur will certainly raise your spirits. The Festival runs from 14th February until the 4th March  ... read more

Recipe of the Week – Chocolate Fudge

We all need a sweet treat sometimes but courtesy of ‘I Quit Sugar’ here is a great alternative to a sugary snack.     Ingredients 1/4 cup coconut oil. 1/2 cup cashew butter. 1/4 cup raw cacao powder. 1/4 cup 180 Nutrition Chocolate Protein Powder. 1 tablespoon rice malt syrup. pinch of sea salt. 1/4 cup coconut cream + 1/2 cup coconut cream cooled in the refrigerator. Directions 1. Line a small plastic container (we used a small lunchbox) or loaf tin with baking paper. In a saucepan on a low heat combine all the ingredients but the 1/2 cup of cooled coconut cream. Stir with a fork until combined and smooth. 2. Pour mixture into lined container and sit in the freezer for at least 30 minutes or until firm to the touch. Remove from the fridge and spoon cooled coconut cream over the top. Smooth with the back of a spoon. 3. Place fudge back in the freezer until coconut cream sets. Slice into squares and enjoy! Note *Note: This fudge will need to stay in the freezer. For a version that doesn’t melt replace coconut cream layer with coconut butter. Thank you to I Quite Sugar for the... read more