Summer season often rimes with wedding....
After the Turkish Wedding we attended in Istanbul (see previous post), we flew to Paris to attend two other weddings.
The very first one, was my dear cousin Marie-Noele, who added a new "flavor" to our international family :)
The wedding was a typical Parisian wedding held in a Château outside of Paris. As a contrast to the Blue of the Bosphorus in Istanbul, there was all about the Green of the surrounding garden and forest.
The guests' list was quite international and mutli-cultural. And the groom nicely and genuinely thanked in his speach the guests, by asking first the ones who came form Far-East Asia/North Africa/Middle-East to stand-up and to be applaunded by the other guests, then was the turn of the North and Latin-American guests, then the European guests excluding France and finally it was the guests from France.
It was quite thoughtful indeed as we all cheered and applauded one another. Additionally, it was the bride's sister birthday, so we sang "Happy Birthday" and cheered once more.
As for the menu, French flavors were at their best, matched with delicate wines and a bubbly Champagne!
The garden cocktail had three varieties of "amuses-bouches" to nibble on:
- a selection of warm and meaty samosas, shredded chicken phyllo-triangle...
- a selection of cold cuts and smoked meat, salmon bouchées and delicate cheese rolls...
- and a very tasty foie-gras presented with either fig jam, caramelized almonds or mango chutney and beautifully decorated with edible violets flowers
The four-course menu was nicely combined with wines "pour le plaisir du palais", as follows:
- Gambas Marinées en persillade, accompagnées d'un palet de brousse aux deux pistou
(Marinated Gambas-Shrimps with a parsley-based sauce, over a bed of greens seasoned with two types of pistou -basil sauce)
&
Vin Blanc. White Wine: Bordeaux AOC - Château de La Chèze 2009
- Filet de canette en basse température, accompagné de légumes et de champignons des bois, jus perlé
(Filet of duck cooked at low temperature, accompanied with forest vegetables and mushrooms with their juice)
&
Vin Rouge/Red Wine: Bordeaux AOC - Château Angélique 2009
- Fromage affinés à souhait à l'anglaise
(Selection of Cheeses)
- Assiette gourmande (trio chocolat, framboisier pistaché)
(Sweet delicacies: Trio of chocolate and Raspberry-Pistachio Pastry)
&
Champagne Blanc/ White Champagne: Brut réserve de la maison Taittinger
The final note of the evening was the Wedding Cake, which was a wonderfully arranged 'Tour of Ladurée Macaroons' in all the most delicious flavors: chocolate, vanilla, rose, pistachio, caramel ....(I was too busy enjoying them so I forgot to take a picture).
Wishing the beautiful bride and the handsome groom all the Happiness, from:
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