The Ceremony
The Chateau team helped us get married legally in France, so we signed the papers at the local Mairie, and had our wedding ceremony in the Chateau gardens with a local celebrant. We wanted our ceremony to feel personal and romantic but also to focus on the commitment of marriage, so we wrote our vows together, it was all really emotional, there were happy tears.
We asked my sister Chantelle and best man Matt to perform, they did an acoustic version of “Hallelujah” it’s so beautiful, and makes us well up watching them on video. We also asked our brothers to do a reading each, Silvio read “The Secret of Your Heart” in Italian, and Niko read the lyrics to “God Only Knows” by the Beach Boys. I walked down the aisle with my Papà to “You and Me” by Penny and the Quarters, and Michael and I walked out to a fun confetti toss and “Marry Me” by Alvvays was blaring!
The Entertainment
The Chateau recommended a local accordionist for the Champagne reception which really set the tone for the beginning of our French celebrations! We were fussy about the music for the whole day, and had set playlists for everything, and Michael found
a band for the evening party. They did 2 live sets after dinner, kicking off with The Smiths for our first dance, into a fun swing set, and a proper dance party with an indie mosh at the end playing Pulp, Weezer and Blink 182. It was
so fun and totally worth bringing the band over from London.
The Food & Cake
The Chateau have a talented team of bakers and chefs, they grow lots of organic produce on site in their vegetable garden which is cool, and meant we could be really flexible with our choices. We had so many compliments on the food, from our French farmhouse Champagne picnic on the Dordogne, to wedding day oysters mignonette, saucisson, seared scallops, cured salmon, tender beef fillet, divine local cheeses, excellent French wines and cocktails flowed all weekend. Our spectacular Croquembouche profiterole wedding cake tower was made in-house and filled with Vanilla, Hazelnut and Salted Caramel Chantilly cream, sugar spun and finished with sparklers, it was divine and served us well into the next day.
The French cuisine and high quality local produce really shone, Nick the head chef was inventive and up for a challenge, making amazing veggie dishes, wood fired pizzas, and a huge brunch of Huevos Rancheros to see us on our way when we sadly had to leave on the Monday!