Our Wedding

Heloise the Bride: Two things were very important to us for the wedding : we wanted it to reflect our personalities (in the venue, in the decor, the atmosphere, the ceremony, the music, the cocktails & food…) and we wanted to be able to live it fully with each person that was present that weekend.

Planning

We worked with Camille (our wedding planner) closely and sourced most of the decor elements ourselves and fully trusted her and her team during the two days to handle all of the organization, last minute changes etc.

Venue

The venue was perfect, Sonia & Aymeric were lovely and super involved and found solutions for everything, even last minute crazy ideas we had !

Ceremony

The ceremony was very special as we had no idea what would be said, Robert Burns had met with each of us separately and the entire ceremony was a surprise… we all went from laughter to tears and back to laughter !

Decor

Instead of tablecloths I had sourced with my mother’s help vintage embroidered sheets.

Flowers

Our florist came all of the way from Paris to Bourgogne and made the most beautiful arrangements that we gifted our guests at the end of the brunch. Very countryside feeling.

Entertainment

After the ceremony we had a great band play during the cocktail, and before dinner we made everyone dance (they had been drinking and snacking for two hours, we wanted them to move and renew energy through dancing before sitting back down for more food and drinks).

Catering

We worked closely with Laurent Peugeot (Michelin star chef) to develop a menu and cake. He was very open and enthusiastic about everything!

Wedding menu : - Oeuf de Ferme Bio à 62° "La Ferme des Petits Bois", meurette, escargots, ail des ours sauvages de Bourgogne - Veau de lait en croûte de Cèpes, patates douce en purée fumée, risotto - Assortiment de fromages frais et affinés - Buffet de desserts - Wedding cake (jasmin et fleur d'oranger)

Heloise & Christophe

Lorna Shaw