Adams & Adams: Catering & Event Management on the French Riviera / Cote d'Azur +33 (0)6 71 04 66 34    Adams & Adams: Catering & Event Management on the French Riviera / Cote d'Azur events@adamsandadams.eu

Viewing posts categorised under: Receipes & How To

Vegan catering for your French Riviera event

18.12.21

These days professional event catering companies have to give options to satisfy the vegan community, as well as an understanding that a great catering experience doesn't always have to include meat on the menu.

Vegan food has expanded beyond solely serving platters of crudites and it's a wonderful way to highlight southern France's seasonal and organic vegetables and fruit.

Vegans don't eat anything derived from animals - this not only includes meat and fish, but dairy, honey, eggs, milk and any by-products that come from them.

Plant-based menus can be special and memorable. Most of all we aim to serve healthy and delicious food presented with creativity and flavour, with the added benefit of being sustainable. We understand how important it is to choose a professional caterer, therefore we want to ensure your vegan menu is the highlight of your event!

Is vegan food a trend for French Riviera events?

Today, private and corporate events on the French Riviera are definitely reflecting vegan and vegetarian food as a trend. We cater for private suppers, weddings, film shoots, corporate brand activations and more.

So, what options do you have if you want a 'no meat, no dairy' event here on the French Riviera, but you don't want to alienate your carnivore-loving guests who may be upset there's no snails, boeuf bourguignon or sea bass on the table?

Naturally, the event host wants the food to be delicious and their guests to walk away satisfied; you may be surprised to hear them say, "Wow, I can't believe that was all vegan! It was so delicious."

Our ingredients are sourced regionally whenever possible; organic fruits, vegetables, herbs, spices, seeds, nuts and grains.

Plant-Based Menu Sample

Adams & Adams can create a bespoke menu for you ranging from sharing plates to flavourful hors d'oeuvres, salads, mains and desserts. We can tailor-make a hot or cold buffet-style meal, or banquet style dishes.

  • Spiced Celeriac, Leek & Roasted Garlic Tart
  • Kale Salad with Tempeh & Smoked Paprika Croutons
  • Pickled Red Cabbage, Ginger & Pomegranate Slaw
  • Stuffed Mushrooms with Spinach Artichoke Dip
  • Pomelo in Lettuce Cups with Peanut & Sesame Dressing
  • Herbed Wild Rice with Chickpeas, Spinach & Raisins
  • Black Bean Cakes with Seasonal Vegetable Salsa
  • Creamy Carrot Dahl
  • Miniature Cucumber & Poppy Seed Buns
  • Raw Coconut & Cashew Curry with Walnut Mint Raita
  • Sesame Tofu Bahn Mini Sliders
  • Vegan Cheesecake, Raw Chocolate Brownies and Dessert Bar with Dairy and Egg-free desserts
Raw vegan desserts - delicious!

Beyond our reputable culinary services, we promise to provide you with world-class customer service. We strongly believe that the experience you have booking us as your catering company is just as important as the quality of our food we create and serve.

Here at Adams & Adams we gladly accommodate food sensitivities and dietary requests. Please note that due to food preparation at venues such as hotels or private villas we can not guarantee a dedicated allergen-free service whereby the catering facilities onsite don't process nut, dairy & wheat products.

Interested to chat to us about vegan catering for your Côte d'Azur event? Email us: events@adamsandadams.eu


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French Riviera Weddings

22.02.21

The Côte d’Azur, also known as the French Riviera, is perfectly situated between the Mediterranean and the Alps. It is a stunning region for French Riviera weddings; a dynamic mix of history, a great climate for most of the year, good transport links, impressive architectural points of interest and of course, magnificent landscapes.

Our trusted reputation dealing with discerning wedding clients for over 18 years means we take pride in our attention to detail, personalised service and high-quality catering.

Best Wedding Venues French Riviera

The French Riviera definitely has venues with the ‘Wow’ factor!   However, finding your dream venue can be overwhelming with so many beautiful options.  Of course, you can search via the internet or get recommendations from friends, however Adams & Adams can save you time (and stress) with planning and advice.  

We have local knowledge and have worked with numerous luxury and private venues, so are well placed to advise you what to expect, particularly for different months of the year where there are seasonal considerations.

With our detailed understanding of different venues, we are here to help whether you’re looking for an intimate villa, lush garden setting or a luxurious winery.

Some wedding venues include:

  • Weddings at historic venues such as Le Beauvallon, Hotel Belles Rives or Villa Ephrussi de Rothschild.

  • Magical garden weddings with temporary tent structures, live string quartets or post-ceremony cocktails.

  • Vineyard weddings at charming wine domaines in the Var and French Riviera regions.

  • Beach restaurants with relaxed ceremonies in the sand and seaside dining.

 

Wedding Themes : Destination Wedding Inspiration

The French Riviera is a perfect place for multi-day destination weddings. If you decide to have a destination wedding here in southern France you should take into account if the venue you choose has (or doesn’t have) accommodation; both for the bride and groom, bridal party and guests. If the venue has accommodation, you will save time and money on transportation costs so can put more budget into food and beverage.   

French-themed wedding inspiration can start with ideas on Instagram, wedding blogs or Pinterest; here’s a few wedding themes we love:

  • Romantic nuptials at a medieval chateau in a spectacular location - some have their own chapels - many of the chateaux in the French Riviera and Provence have stunning backdrops that are perfect for wedding photography.
  • A Bohemian wedding with Provençal wildflowers, pared down table settings and eco-sensible furniture.
  • Garden ceremonies with fairy lights, floral arches and guest favours such as miniature bottles of olive oil or artisan products.
  • Beach weddings with Champagne towers, coastal decor and magical Mediterranean sea views.

Wedding Catering On The Côte d’Azur

The number of guests at your wedding has one of the biggest impacts on budget (food and beverage, place cards, floral arrangements, rental equipment such as linens, tables and seating). 

If you’re looking for the best catering for your wedding in southern France, we can ensure personalised service.  We have a range of sample menus, or can work with you to create a bespoke menu suited to your dietary requirements, guest numbers and theme for your day.

Options include but are not limited to:

  • A refined sit-down meal / wedding breakfast
  • A Provençal-style buffet
  • Finger food / cocktail food
  • An on-trend food truck
  • Mobile bar offering cocktails / apéritifs / soft beverages with skilled sommeliers, mixologists or flair bar staff to create custom or classic cocktails, pour Champagne or advise on wine choices.

Finishing touches we can arrange include temporary stretch tent or structural marquees, memorable entertainment, elegant table linens, fine tableware and glassware, floral arrangements, ambient lighting and wedding party transportation.

We will effortlessly orchestrate your special day and liaise with our little black book of suppliers to create a wedding that fits your vision.

Contact us to discuss event catering for your special day:

Email:  events@adamsandadams.eu

Phone:  +33 4 93 59 37 85


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Superfood pre-dinner nibbles from Adams & Adams

22.03.18

It's the weekend and you have friends coming over for drinks so ditch the unhealthy snacks and try this great new recipe.  Try this broccoli pesto and kale chips with a little glass of Rose, we won’t tell if you don’t!!!

Ingredients:
2 cups of Broccoli florets
2 medium spring onions
2 peeled garlic cloves
¼ cup of olive oil
juice of 1 lemon
¼ up of grated parmesan
salt and freshly ground pepper to taste
Kale

  • Lightly steam the broccoli for 1-2 minutes
  • Place all ingredients in a food processor or blender and blend until creamy and smooth.The pesto will keep in a sealed container in the fridge for upto a week.
  • For the kale chips preheat the oven to 200 degrees, tear the kale leaves into a roughly 4cm squares and toss in oil and salt and lay on a baking tray until crisp.
  • Enjoy....


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Celebrate St Patrick's Day with easy Irish Soda Bread

17.03.16

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: 
  1. Preheat the oven to 375°F.
  2. 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.
  3. 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.
  4. 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 recipe


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

01.03.16

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.  


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Winter Recipes to Boost your Vitamin C Intake

17.01.16

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 enjoy...


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Christmas Fudge to Make with the Children

12.12.15

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 bow.


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Breakfast Smoothie from Adams & Adams

27.04.15

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)  


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Recipe of the Week Green Goddess Smoothie

09.02.15

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.  


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Recipe of the Week – Chocolate Fudge

27.01.15

We all need a sweet treat sometimes but courtesy of 'I Quit Sugar' here is a great alternative to a sugary snack.   Chocolate Fudge   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 recipe.


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