In collaboration with the wonderful Amanda Sherlock, a wedding and special event planner based in the UK and one half of Gilles Sherlock Event Design, I took care of the French logistics of a boutique destination wedding in a stunning Bastide in Isle sur la Sorgue at the heart of the Vaucluse region of Provence. The wedding was the union of a bubbly blond Brit and a tall, dark and handsome Belge based in London’s soho district. 50 friends and family flew over from Belgium and the UK for the occasion which took place in a huge Provencal stone-walled manor house down a country lane in the middle of the Isle sur la Sorgue countryside.
The bride and groom arrived on the Monday before the wedding which took place on Saturday 28th August 2010 and spent a weeks holiday with their nearest and dearest, relaxing by the pool and enjoying intimate dinners prepared by the villa’s private chef; a young charismatic Canadian called Ryan.
Guests arrived the eve of the wedding and stayed in small hotels, cottages and B&Bs in the local area in and around Avignon and Isle sur la Sorgue. A welcome dinner was held in Le Verger des Papes, a fabulous restaurant well-loved by the locals of Chateau Neuf du Pape. A jazz band entertained guests during their traditionally Provencal feast.
On the big day, taxi transfers brought the guests to the property for a 4pm Pims reception in the courtyard by the fountain followed by a 5pm wedding ceremony under plantain trees in the property’s gardens conducted by Revd. Peter Massey of Ark Pastoral Care. An informal ‘help yourself’ BBQ dinner was served in the gardens by the pool which was followed by dancing and drinking back in the courtyard.
Heirloom Potato Salad
Varieties of Potatoes with confit shallots, crispy pancetta and sprinkled with garden chives
Brown Rice Salad
Brown Jasmine rice salad with roasted summer peppers, grilled eggplant and zucchini, fresh basil, fleur de sel croutons and local olive oil
Green Bean Salad
Mixed Greens with Green Beans, Mustard Vinaigrette and fines herbes
Spit Roasted Lamb
A Local Lamb Roasted over a spit, carefully basted, served with a lemon and roasted garlic salsa verde
Kebabs of swordfish, spring onion bulbs and orange, coriander pesto
Fresh Cheese Kebabs, cherry tomatoes, black olive tapenade
Grilled Chicken Breasts
Grilled Chicken Breasts marinated in shallots, sun-dried tomatoes and thyme
Grilled Rib Eye Steaks
Grilled rib eye steaks with mustard braised cippolini onions and arugula
Fresh Fruit Salad
A selection local seasonal fruit & Madagascar vanilla bean crème fraiche
A croquembouche wedding cake (profiteroles stacked in a pyramid, covered in dark caramel and a layer of dark chocolate nappage)
If you would like to enquire about my wedding planning services in Provence or on the French Riviera, please do not hesitate to contact me by email or by leaving a comment below.
Read Full Post »