I don’t know what possessed me to think that I could plan a wedding, move to another city (not part of our original plans by they way), focus on my demanding job and keep blogging but in any case, the thought was fleeting and obviously, I didn’t even try to blog from February to November of this year. Now however, I’m ready to get back to it and thanks to my charmed life in Lyon with weekly visits to Paris (thanks to work), I’m surrounded by inspiration. I’m skipping Thanksgiving this year but plan to post a new recipe for my tarte tatin with cinnamon sour cream and fromage de chevre ice cream, with a few holiday touches to please the eye (and my camera).
Until then, here are some photos of our wedding food. Unfortunately, our photographer, the wonderful Fred Marigaux didn’t manage to photograph everything because he was so busy taking amazing photos of the event. I designed the menu myself and our caterer, Curtys did a fantastic job delivering exactly what I had envisioned! They truly raised the bar for all French weddings. Don’t believe me? Just ask our guest! Yes, I’m proud. After all, as a self-professed Foodie, the food at our wedding was more important to me than my dress.
Just a few of the fifteen different canapes served during the cocktail. We also had a midnight buffet with more amazing canapes and petite desserts fit for Mary Antoinette. I can't recemmend Curtys Catering highly enough! Copyright Fred Marigaux http://www.fredmphotos.com/
Our four course dinner - Copyright Fred Marigaux http://www.fredmphotos.com/
Our wedding cake from Sugarplum Cake Shop in Paris
Unfortunately the photographer only photographed about 1/3 of the food. I would love to have photos of the amazing desserts served at midnight as well as the other canapes, champagnes, etc. The memories mean a lot to us. The food at a wedding makes or breaks a wedding. At least, isn’t that what we always remember, or wish we could forget, when we think of the weddings we’ve been to? Well, that and someone’s crazy drunk distant cousin..there’s always one of those. How did we manage to avoid that?
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