Skip to content

Cannes LIONS

July 22, 2015

IMGP8598

A few weeks ago it was time for the yearly LIONS congress in Cannes, and we had the pleasure of catering for our American clients again on a stunning charter yacht

The day started with some brunch style snacks when the guests arrived. We served classic American dishes like mini burgers, mini chicken and bacon club sandwiches, mini crispy chicken skewers with dip sauce along with some fresh fruits, crudités and pastries.

The guests then had a late lunch buffet with truffle pasta, seared scallops with saffron risotto, thin crisp pizza with chili marinated chicken, bacon, avocado and pineapple, burrata with cherry tomato salad and parmaham, salads etc. Our burgers were so popular last year that they asked to have them at the lunch buffet aswell. We served them with spicy cayenne fries.

For dessert they had mini lavender crème brûlée, tiramisu and white chocolate, lemon and coconut truffles.

Such a great day with great views overlooking the old town of Cannes.

Here are some of the snapshots;

IMGP8580IMGP8585IMGP8584IMGP8590IMGP8599

Monaco Formula 1 Grand Prix

June 28, 2015

IMGP8462

For the second year in a row we had the honour of welcoming VIP guests at the Nice Private Jet airport with Champagne fountain and canapés in one of their lounges.

For four days we served sweet canapés such as chocolate cake with lime and cardamon crème, mini frangipane tarte with pistachio crème and fresh raspberry, white chocolate, lime and coconut truffles, as well as savory such as lobster tartar, gambas tarte with crispy parsley, smoked salmon with citrus crème fraiche and salmon caviar on blinis and aged Cantal crème with piment d’espelette gelé on mini nachos.

Here are some of the snapshots from the event;

IMGP8419

IMGP8422

IMGP8406

IMGP8452

IMGP8459

IMGP8445

IMGP8438

IMGP8470

Cannes film festival

June 3, 2015

screen-capture

It was time for the 68th edition of the Cannes film festival and for the 8th year in a row, we had the honour to cater for all the Scandinavian film institutes.
This year was a tribute to Hollywood actress Ingrid Bergman marking her century celebration and everywhere you went in Cannes you could see her iconic face on the official poster.

A part from catering numerous lunches, dinners and cocktail parties during the festival, we also catered the annual SFI party with nearly 500 actresses, singers, producers and other guests from the film industry.
Also this party was a tribute to the Hollywood golden age actress and the event’s theme was therefore naturally: gold.

The party started with a Champagne and oyster bar for some special invited VIP guests, then continued with a large buffet where the guests enjoyed Vitello Tonnato, Arancini’s, Open lasagna with baby spinach, courgette and truffle tossed chantarelles, Asparagus fritters with fresh tarragon aioli, tomato and buffala mozzarella and purple salad leafs with Panzanella.

Here are some of the snapshots from the party and some of the other event during the week;

IMGP8323

IMGP8315

IMGP8299

IMGP8351

IMGP8355
IMGP8371IMGP8364IMGP8250IMGP8263IMGP8260IMGP8288IMGP8214IMGP8309

Provençal lamb skewers with crottin de chèvre and toasted pine nuts

May 10, 2015

IMGP8195

Lamb is one of my absolute favorite meats. So full of flavors and beautiful on the bbq!

Mince it with garlic, lemon and rosemary and you have the perfect Mediterranean summer dish. Serve them as skewers on rosemary branches or make them into small steaks and serve with a big salad.

Here’s the recipe; (for 4 persons)

*12 Rosemary branches/skewers

*800g of minced lamb

*1 onion, chopped

*2 cloves of garlic, crushed and chopped

*Some fresh rosemary, chopped

*1 egg, beaten

*A dash of cream

*A handful of breadcrumbs

*Salt and pepper

*For serving; toasted pine nuts and crumbled crottin de chèvre

Here’s how you do it;

Place all ingredients above in a big bowl and mix well with your hands.

Divide the mixture into 12 equal pieces. Shape the meat around and along each rosemary skewer and press it. This is easier to make with damp hands.

Leave the skewers in the fridge for an hour or so.

Grill the skewers on the bbq for 2 min on each side. Serve with lemon wedges, crumbled goat cheese and toasted pine nuts.

Bon Appétit!

IMGP8190

Norwegian Cocktail

April 24, 2015

IMGP7546
A couple of weeks ago we did a cocktail party for a Norwegian Private bank at the Scandinavian Terrace in Cannes. This venue definitely has one of the best views overlooking the croisette.

The guests had Champagne and Scandinavian delicacies such as seafood salad on dill toasts, Norwegian Gravlax, Swedish “Präst”cheese crème with Piment d’espelette gelé on mini rye nachos, but also Mediterranean delicacies such as vitello tonnato spoon and asparagus Arancini’s with truffle.

Here are some of the snapshots;

IMGP7542
IMGP7549
IMGP7539
IMGP7563
IMGP7555

Wedding at Château St-Jeannet

April 13, 2015

IMGP7467
Last weekend we did a beautiful wedding at the stunning Château St-Jeannet.

It was a sunny spring day, and all the flowers around the castle were in full bloom, everything looked fantastic!

The bride and groom had lived and travelled all over the world, and had therefore requested a menu with influences from all there travels. For instance, we started with Mezze around the pool, where we had made mini crispy falafels with lemon yoghurt, mini spicy lamb skewers with fresh coriander, hummus & baba ganoush with pita, vine leafs and lemon chicken skewers.

For the dinner, they started with a french charcuterie and paté platter to share and continued with a buffet with all sorts of different dishes like; Tahitian Jerk chicken with black beans, African meatballs with cinnamon, chili and coriander, fried plantain and other Mediterranean dishes.

They also asked for the same when it came to the desserts so they had baclava, macarons, apfelstrüdel and mille feuille. They also had a beautiful wedding cake delivered with fresh roses decorated all over that we served after the dinner. It was a gorgeous day and evening that didn’t end until early morning hours.

Here are some of the snapshots;

IMGP7460

IMGP7464

IMGP7478

 

IMGP7497IMGP7500

IMGP7507IMGP7484IMGP7531IMGP7480IMGP7526IMGP7519IMGP7535

MIPIM, Cannes

March 21, 2015
tags: , ,

IMGP7422

We just finished a very successful MIPIM: During three days we catered 14 events that consisted of brunches, lunches, cocktail parties and dinners on various Yachts and villas in Cannes.
It started on the tuesday with a classic american brunch with eggs, bacon, sausages, mushrooms and tomatoes, Ceasar salad, virgin bloody marys, egg sandwiches, smoked salmon and bagels and loads of pastrys and sweets, and then ended on the thursday with a VIP lunch where we served lobster cappuccino’s, fresh oysters, foie gras with apple and chili chutney, double marinated fillet of beef, fresh pasta with avocado pesto, strawberry panzanella salad, courgette fritters, lime cured salmon with sesame and lime crème and a big dessert table with chocolate fudge tarte with gold leafs and sea salt flakes, white chocolate panna cotta with coulis, mini frangipane tarte with pistachio and raspberry, chocolate and liquorice cakepops and grilled pineapple skewers with lime and coconut crème

We also had the pleasure for the third year in a row to organise the event for our Swedish client and their 250 invited guests in their beautiful villa with the most amazing view overlooking the old town of Cannes where they enjoyed classic Swedish canapés.

Didn’t manage to get photos from nearly half of our events, but here are a few;

IMGP7424_3

IMGP7417

IMGP7438

IMGP7440

IMGP7414

IMGP7455IMGP7453

IMGP7333

IMGP7331

IMGP7337

IMGP7399

IMGP7404

IMGP7306

IMGP7311IMGP7312IMGP7325

IMGP7394

IMGP7382