Let this wedding from Collin Hughes sweep you away to Provence! A simply elegant celebration in a beautiful place with friends, family, and delicious food…
Says Dorothy, “As a graphic designer, creating my own invitation, paper goods and favors was a must. I chose foil stamping for our stationery over the usual letterpress technique. The invitation consisted of white foil-stamped graphics on dove-grey linen that matched the color of my wedding dress.”
A special part of the day? “We were thrilled that our musically talented friends and family members were down to perform a song by Sigur Rós for our wedding procession. It was especially fun to have the father of the groom walk down the aisle, then pull out a pair of drum sticks from his suit pocket and start accompanying our violinist and guitarist friends.”
Homemade jars of herbs de Provence acted as both escort cards and favors.
Highlights of the cocktail hour included mini croque monsieur sandwiches, chilled beet soup, foie gras on gingerbread, bouillabaisse and raw oysters.
Bride and Groom signs matched the rest of the wedding in gray and white.
The dessert buffet included lavender crème brulée, salted caramel crème, panna cotta with mixed berries, and three tiers of French macarons.
Why did you choose this location for your wedding? My husband and I loved the rustic and laid-back character of Provence. Plus, you can never go wrong with the cheese, wine and champagne in France! We ultimately chose the very charming Le Mas de la Rose because we had the venue exclusively to ourselves,
which gave us the freedom to celebrate until the wee hours of the night.
What inspired you when you were planning your wedding? Since the majority of our guests traveled far distances to be there on our special day, it was important to us that they feel at home, in an intimate and cozy setting. This directed many of the decisions we made during the planning process, such as keeping the wedding decor simple and informal, and choosing a family-style dinner menu. Also, since French weddings are known to last through the night, we wanted to make sure our guests were well fed. A couple of hours after the dessert buffet, we had a crêpes stand, and a couple of hours after that, we had a Vietnamese pho (noodle soup) stand.
What was the best advice you received as a bride? The best advice I received was to fully savor each moment of our wedding day, as it goes by very quickly. I did, and it does.
What advice do you have for other brides? My husband was very involved in the planning process (in fact, he might have been more particular than me at times), and as a result, we felt that the wedding was very much a reflection of us as a couple. So brides, get the groom involved!
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