Not to toot my own horn, but after being able to get married at a medieval castle, the food is the major bonus to gettin' hitched in Franceypantsland. We're trying to keep a maximum of the food local, like the cheese, wine & bubbly. Franco wedding dinners are looooooooooong-@ss affairs. (really, the whole shebang is.) After 2ish hours of sopping in cocktails & hors d'oeuvres, Dinner will look something like this (for the meat-eaters, that is):
  • Mise en bouche (teeny tiny little hors d'oeuvres to "open up your palate")
  • Entrée: Asparagus flan
  • Fish: Trout steam baked in a paper bag thing with veg. (I is not pro cook. don't know how to say funny things like that in English!)
  • Meat: Duck breast braised in spicy honey with veg.
  • Cheese: 2 goat's cheeses & 1 cow cheese (crottin de chavignol, sainte maure de tauraine, saint nectaire).
  • Wedding cake: Chocolate & Guiness with Bailey's frosting! & Vouvray
  • Coffee & mini pastries
  • Midnight (well more like 2AM) buffet with leftover cake & fresh fruits.
nom ♥

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