Barclays Monaco: an active commitment to children

Philippe Verdier, founder of No Finish Line, Ariane Favaloro, President of Children & Future, Dr François Bourlon of Cardio-Thoracic Centre and Francesco Grosoli, CEO Barclays Wealth & Investment Management EMEA. Photo: CCM/PALOMBA
Philippe Verdier, founder of No Finish Line, Ariane Favaloro, President of Children & Future, Dr François Bourlon of Cardio-Thoracic Centre and Francesco Grosoli, CEO Barclays Wealth & Investment Management EMEA. Photo: CCM/PALOMBA

On September 28 at 2pm at the Cardio-Thoracic Centre of Monaco (CTCM), Francesco Grosoli, General Manager – Wealth & Investment Management EMEA and Monaco joined by Robin Reynolds, Director, Head of Events, EMEA, of Barclays London presented children at the hospital with robots that had been built by Barclays staff during an unprecedented team building exercise in humanitarianism. This presentation was made in the presence of the Directorate of Cardio-Thoracic Centre and Dr François Bourlon.
Last April, part of Barclays staff (Monaco, Dubai, Switzerland, London) were put into teams to put together 2-foot Meccanoid G15 robots with 6 motors and 621 pieces. It took more than 2 hours to build the 4 interactive robots, which were distributed, along with four tablets, to the children in the hospital at Cardio-Thoracic Centre.
A cheque for € 15,000 was presented by Philippe Verdier, founder of NFL and the Monaco association Children & Future, along with the president Ariane Favaloro.
Mr Verdier, whose association was created in 2001 under the patronage of HSH Prince Albert II (who runs the No Finish Line circuit every year) and has had Princess Stephanie as a marraine (godmother) since 2005, commented, “It’s incredible that this small country can open up to children.
Children & Future’s main mission is to fund projects to assist children suffering or in need. The majority of their funding goes to the Cardio-Thoracic Centre, via Monaco Collectif Humanitaire, which mobilises its teams to save children with serious heart defects who have no suitable hospital facilities.

Since its creation in 1987, CTCM has been a major player in supporting seriously ill children by ensuring cardiology diagnosis, surgery and paediatric intensive care. Forty operations are performed each year, sometimes as many as 4 to 5 a week, with a zero percent mortality rate thanks to the expertise of its medical and surgical teams and the dedication of all staff, as well as the involvement of several associations essential to transportation and childcare.

People think it is easy for children, from these countries, like Senegal or Nigeria, to come to Monaco,” Dr François Bourlon said. “But it’s very stressful for these sick children to travel to Nice by plane, and then be transported here to Monaco. And then they have stay with a host family, sometimes for a few weeks but other times for months.”

By its direct involvement and financial donation, Barclays Monaco underlines its commitment to helping seriously ill children. “It’s our duty as a major financial institution, local and globally, to help the community and, after the crisis, to be perceived differently,” Mr Grosoli told Monaco Life. “Much like a house without electricity, a society without banks doesn’t work. We need to give more to humanity – more time, more money and more effort – to those in need. After all, nothing is as important as a child’s smile.”
Barclays Monaco has been a supporter of the No Finish Line since 2005.

Mr Grosoli with 4-year-old waiting for heart surgery.
Mr Grosoli with 4-year-old waiting for heart surgery.

The program needs host families.
The program needs host families.

 
 
 
 
 
 
Article first published September 30, 2016

Monaco prepares for COP22

HSH Prince Albert II with Ban Ki-moon, Secretary General of the UN Photo: Facebook Gouvernement Monaco
HSH Prince Albert II with Ban Ki-moon, Secretary General of the UN Photo: Facebook Gouvernement Monaco

Prince Albert has filed the Principality’s formal ratification of the Paris Climate Agreement, sometimes known as COP21, at the United Nations headquarters in New York.
Later, the Prince met Ban Ki-moon, Secretary General of the UN, for a bilateral meeting.
The meeting allowed “a fruitful exchange not only on climate change but on the evolution of certain projects and the preparation of COP22”, which starts in Marrakesh on November 7, Prince Albert said. Monaco is committed to achieving carbon neutrality by 2050.
Prince Albert and Princess Charlene were in New York to attend the annual Princess Grace Awards.

Air transport conference returns to Monaco

Photo: Homeandgardners
Photo: Homeandgardners

The eighth edition of APG World Connect, the annual air transport conference, will take place from November 2 to 4 at the Fairmont Hotel in Monaco. This year’s theme is “Between Mass Transport & High Contribution: Where to Land?”
“For eight years, APG has been organising World Connect, which gathers APG members, airline top executives, managers of travel agencies, and the major players in the air transport industry,” said Jean Louis Baroux, Founder and CEO.
During this edition, APG will present the fourth award ceremony to select the best airlines nominated by international travel agents.
To date, 430 participants have confirmed their presence including 70 airline executives from around the globe. Last year’s conference was held in Marrakesh but the event was hosted by Monaco in 2014.
 
 

Tony award winner picks up Princess Grace statue

Leslie Odom Jr won the 2016 Tony Award for Best Actor in a Musical for his role Aaron Burr in “Hamilton”. Photo: Facebook Leslie Odom Jr
Leslie Odom Jr won the 2016 Tony Award for Best Actor in a Musical for his role Aaron Burr in “Hamilton”. Photo: Facebook Leslie Odom Jr.

In the presence of Prince Albert and Princess Charlene, “Hamilton” star Leslie Odom Jr., actress Queen Latifah and choreographer Camille Brown were honoured at the annual Princess Grace Awards ceremony in New York City on Monday night for their work in the arts. The Princess Grace Foundation-USA regularly awards grants and scholarships to emerging talents in theatre, dance and film.
Mr Odom Jr., who won a Tony Award in June for his role in the smash Broadway hit “Hamilton”, and Brown, a choreographer and dance educator, received the 2016 Princess Grace Statue Award, named after the late American actress Grace Kelly who later became Princess Grace of Monaco.
Singer and actress Queen Latifah received the Prince Rainier III Award, named after the awards’ founder and late husband of Princess Grace.
Speaking to reporters, Mr Odom Jr. recalled the significance of standing alongside three other African-American artists who also won in the musical category at the Tony Awards a few months ago.
“So, if some little kid sees that image of us holding our Tony awards or holding our Princess Grace awards, it gives them the willingness to dream for themselves, then that is a beautiful thing,” he said.
In a recent interview with People magazine, Mr Odom Jr. said he had received a $25,000 grant from the Princess Grace Foundation in 2002 that allowed him to pay his college tuition bills. The programme for aiding emerging artists “was a huge help to my family and it changed my life”, he said.
The foundation has awarded over $11 million (€10 million) to more than 800 recipients since it started in 1982, after the death of Princess Grace.

Trick or (Healthy) Treat?

Photo: Luke Jones
Photo: Luke Jones

I have a love-hate relationship with Halloween. I love the fun and excitement of getting my children dressed up for trick-or-treating but I hate the amount of candies that overflow from their plastic orange pumpkins.
Halloween used to be one night of “treats”, however, celebrations seem to now last the whole of October, making for a month of non-stop sugar intake. I personally don’t appreciate this amount of candy in my house, mainly because I have a sweet tooth and when I feel tired or stressed, I head straight for their stash. So to have a “sugar-free” house is my damage-control strategy. When I crave something sweet, I make a healthier alternative that is nourishing and non-punishing.
The amount of sugar we consume globally continues to increase and we are gradually following the American rule with the introduction of super-size portions and the commercialisation of holidays across the year. This is demonstrated through extended Halloween parties and huge amounts of confectionary candies that follow, when even ten years ago in France in Monaco, this was not the case.
In our house, I’m labelled the “Sugar Police”. Firstly as a mum, who cares about the health of her children and, secondly as a professional, who can visibly see the damage sugar causes to the body and mind. I don’t want to handcuff the fun of Halloween so I put a healthier twist on it and make creative and entertaining treats with my children at home. This occupies time during the school holidays and equally gives me the opportunity to educate them.
I have a handful of “mini” clients who I see on a regular basis. They are fussy eaters like my son and their parents, who have tried everything to get them to eat, come to me for help. It is an effective way to give the kids the control and allow them to be imaginative in the kitchen while experimenting with new and healthier foods.
I find both personally and professionally that bringing children into the kitchen and getting them involved in the preparation process helps with eating issues.
Here’s an example. When making cookies, try putting out a selection of ingredients on the side, say, raisins, walnuts, seeds or chocolate chips, and give them the choice. Even if your child goes for the chocolate chips (which they usually do), if the rest of your cookie is healthy, using almond flour as the base and maple syrup to sweeten, throwing in a few chocolate chips is still a much better alternative than a shop-bought cookie with processed sugars and zero nutritional value.
naomihalloweenEnjoy a happy, healthy Halloween this year and be inspired in the kitchen making these gooey chocolate eyes balls with your little monsters (recipe below). Don’t forget to tag us in your scary creations on Instagram monaco_life #monacolife #healthyhalloween #naomiskitchen
If you don’t fancy getting your hands dirty but love the idea of the kids cooking, then head to the Fairmont Hotel for the “Petits Chefs by Fairmont Monte Carlo”, a program organised with Monaco’s National Ministry of Education, which includes a series of workshops throughout the school break to give children the opportunity to have special cooking lessons with the Executive Chef Philippe Joannès and his team.
The next session is at the Fairmont Monte Carlo on Wednesday October 26th, with a session at 2 pm and a second one at 4:30 pm. Children between the ages of 6 and 12 will learn how to prepare and decorate their own Halloween dessert that they’ll then bring home with a little gift.
Reservation required (€35 per child) with limited availability at aurelie.chiche@fairmont.com
For more information about one-2-one sessions with me and how I can bring some fun and adventure into your kitchen, contact naomi@naomis.kitchen

Naomi’s Gooey Eyeballs Recipe

This recipe involves three parts, a brownie base (makes about a dozen brownies), cashew cream and ingredients to decorate. Makes about 12 eyeballs.
Brownie Base 
Ingredients
200 g black beans (one can drained and rinsed)
75 g raw cacao
100 ml agave
50 ml coconut oil
1 tsp baking powder
pinch of salt
1 tsp vanilla powder
3 tbsp water (maybe more to reach the desired consistency)
Method

  1. Pre-heat the oven to 180°C fan
  2. Add ingredients in blender, putting the beans in first, followed by all the dry ingredients then the wet ingredients.
  3. Pulse on a medium speed until the beans start to break down and a gooey, dough-like consistency starts to form.
  4. If it’s too dry, add a little bit more water, 1 tbsp at a time until the desired consistency forms.
  5. Pour the dough into a loaf size silicone mould or a baking tin lined with parchment paper.
  6. Spread evenly and smooth down with the back of a spoon then pop in the oven and bake for 20 minutes.
  7. Very important, when you remove from the oven make sure you leave the brownie at least 30 minutes before removing from the tray – otherwise the brownie will loose shape.
  8. Once cooled transfer to a wrack to cool further.

naomihalloween2Naomi’s TIP: Halloween aside, these brownies are a delicious decedent chocolate treat which is high in protein and fibre due to the black beans.
Cashew Cream

Ingredients
1 cup cashew nuts soaked for 8 hours or overnight
1 tbsp lemon juice
3 tbsp filter water
1 tsp vanilla powder
3 tbsp maple syrup
pinch of Himalayan salt
Method
Add all the ingredients to the blender and whizz until totally smooth – you may need a little more water to reach a desired consistency of a thick cream.
To Decorate

Ingredients
12 canned lychees
4 tbsp strawberry jam
Dried cherries, raisins or chocolate chips
Method

  1. Make the brownies and leave to cool;
  2. Make the cashew cream and refrigerate for 1 hour to cool.
  3. Use either a round circular cookie cutter or the top of mug or glass (cutting around the circumference) to make circular brownies.
  4. Use a teaspoon to spoon the cashew cream on top of the brownie and spread with a knife.
  5. Cut top of the lychee off and place in the middle of the cashew cream, then add a dried cherry in the middle to look like the pupil of an eye.
  6. Decorate with strawberry jam and serve in a very disgusting way!

We like to eat our eyeballs out of fine china, how will you eat yours?
For more healthy recipe ideas head to www.naomis.kitchen

Kobe Kreations – Giraudi Group's newest product

Giraudi MeatsMonaco’s premium meat distributor, Giraudi, has launched a new product, Kobe Kreations, consisting of a range of Kobe beef products aimed at restaurants worldwide. The range also caused a stir with the retail trade at Sial Paris, the international food expo that ran last week.
One of the recipes making up the range is Barbagiuan du Munegu Artigianali, with its obvious Monaco connections and consisting of fried dough, Japanese Kobe beef, spinach, ricotta, parmesan and chard.
Other recipes include Kobe beef cooked in beer gravy and chestnuts wrapped in mini raviolis. Giraudi, which also runs several restaurants in the Principality, including Beef Bar, became the first authorised importer of certified Kobe beef to Europe in 2014.
That appointment, and Giraudi’s track record as an importer of premium beef, has made the Monegasque company one of the leaders in the European top-end meat market. The company now sells in excess of 90,000 tonnes of premium meat products every year.