I came across a good article in French wedding magazine Le Mariage de Céline today which talks about the pros and cons of the different dining possibilities at a wedding. I have summarised the important bits in this post adding my own flavour of course!
- Seated Dinner
The seated dinner is the most traditional of the different dining options you could pick for your wedding. The Bride and Groom carefully formulate a table plan which gives each guest a place on a particular table (usually denoted by numbers or a fun name) and guests are served a 3 or 4 course set menu.
Advantages: Your guests do not have to worry about choosing people to sit next to as you take care of this for them. The food service is easy to organise and execute.
Disadvantages: You run the risk of ruining a few appetites if you don’t get the table plan just right. Your guests might not necessarily like or be able to eat what you have chosen for the menu.
Handy Hints: Give guests a few options of dishes for at least the main meal (if you can for the starter and dessert then even better). Be sure to ask all guests about any dietary requirements before you set the menu with your caterer. Avoid any exotic combinations and stick to well-known dishes. Don’t separate couples and don’t have tables with only single people on. Try to think about putting people who share common interests on the same table and mix up personality types. Group together children and adolescents on their own tables. Keep the table plan a surprise. Try not to have tables bigger than 10 to facilitate communication.
- Buffet
It is often thought that buffets are cheaper than seated dinners with set menus, however this is not always the case as a caterer must always make more food than will be consumed so as never to run out. Buffets therefore can create a lot of wastage. The money is actually saved by reducing the number of service staff needed from approximately 1 per 20 guests to 1 per 30 guests. On a buffet, all courses are served on different trestle tables from which the guests are invited table by table to help themselves. There is usually no table plan at a buffet dinner. Approximately half a bottle of wine is allocated per table and is left for guests to help themselves.
Advantages: A buffet enables you to offer your guests a large variety of dishes so there will always be something that everyone likes. A buffet provides natural opportunities for guests to interact in an informal way.
Disadvantages: Certain guests can find themselves a little isolated if nobody chooses to sit with them. The food service can be a little chaotic and people can end up waiting a while to eat if certain guests tak a lot of time to choose their dishes and hold up the queue.
Handy Hints: Really go for making food look appetising with nice decorative elements on the buffet tables. Present each dish in a different, interesting way using different crockery and serving utensils. Combine cold and hot dishes with finger food options and verrines. Include some cooked-fresh options where a chef prepares food on the spot in front of guests e.g. sushi, BBQ or wok dishes.
- ‘Cocktail Dînatoire’
A ‘cocktail dînatoire’, literally translated as a ‘dinner cocktail’ is in reality a dinner consisted of substantial finger food and canapés. I am not 100% sure if we have a name for this type of dinner in English so that is why I have written the French word. If anyone knows the correct English term, then please leave me a comment at the bottom of this article. Food is usually served by waiters on silver serving platters or placed on buffets and high-tables for self-service. Guests are not seated at all but there are usually a few tables and chairs around the reception venue. The ‘cocktail dînatoire’ is a concept enjoyed particularly by young couples at weddings where socializing, drinking and dancing the night away are priorities before wedding tradition. A ’cocktail dînatoire’ is usually accompanied by an open bar from which guests can help themselves to drinks. Savoury finger food and canapés are served first followed by sweet options later on into the evening.
Advantages: The ’cocktail dînatoire’ is a great space saver as no tables are required so this is a great dinner format for small venues. You don’t have to worry about a table plan because there isn’t one. The ’cocktail dînatoire’ allows people to interact in an informal, relaxed way. You will be able to offer a huge range of different culinary delights. The ‘cocktail dînatoire’ can work out cheaper than the other two dining options (not aways though - it depends on the menu of course).
Disadvantage: For certain guests, standing for such a length of time might be uncomfortable.
Handy Hints: You should count between 15 and 30 food items per person along with the wedding cake. Why not vary the finger food options with inspiration from round the world such as mini pizzas and burgers, spring rolls, humus with vegetable dips, sushi, tacos and fajitas, ‘foie gras’, crepes, smoked salmon bellinis … Include a few extra substantial options for larger appetites such as breads, cheeses, cured meats and mini soups. For the sweet options you could make it fun and offer toffee apples, cotton candy, Haribo sweets, cupcakes and ice cream cones.
- Mix ‘n’ Match
If you can’t decide which one to go for then why not take bits from each dining concept. You could start with your appetizer / starter in ‘Cocktail dînatoire’ style, followed by a seated dinner set menu for the main dish and a self-service dessert buffet to end the meal.
All this talk about food is making me hungry!
Bon appétit!
So, not to mix up the ordinary… but how about family style?
at my wedding, instead of plated and instead of a full on buffet, we are serving up huge plates of all the foods at each table, people can help themselves to what they want with out having to stand in line and it gives a really cozy family feel.
I think it gives the best of both worlds. why box ourselves in with the expected?
Great idea Sara, I am all with you on that one but in France, caterers/restaurants don’t usually like to do ‘Family Style’ service. In France, the gastronomic culture is very much ‘boxed-in’. There are good and bad sides to this but I am trying to change the attitudes amongst the suppliers I work with and am getting there slowly but surely. I hope you have a wonderful wedding.
Warm regards,
Kerry