Wedding menu: compose your wedding meal

Wedding menu

Whether you choose a cocktail, a buffet or a seated meal, choose the formula that best suits your wedding. Make your choice according to the number of guests, the style of the wedding and your budget.

A wedding menu will be chosen according to the tastes of the bride and groom, the wedding budget as well as the theme of the wedding .

Wedding menu: a cocktail dinner

It should not be confused with the cocktail aperitif. The cocktail dinner is a real meal that lasts from 4 to 5 hours. This is the least expensive option as guests stay upright. It requires little space, avoids having too many service staff and does not require the rental of tables, chairs and other tablecloths. (However, there are chairs and some high tables for guests to rest, especially if there are elderly people). The buffet has a length of about 1 meter per dozen guests; There can be several in the room, this avoids the hustle and bustle.

There are about thirty rooms per person. Buns surprises, canapés, bites, mini-viennoiseries are in order, in a proportion of 2/3 salty for 1/3 sweet. Some choose to serve some exotic cooking pieces: West Indian cod, Vietnamese nems. To avoid the feeling of nibbling, caterers often offer hot cakes to the guests.

A Wedding Buffet

It serves a wider range of dishes than a cocktail dinner, including hot dishes. So that the guests can eat them, it is imperative to install tables and chairs. The buffet has the same length as the cocktail reception. Guests can choose between 8 different entrees, 2 or 3 main courses, mixed salads, cheeses, then 3 desserts in addition to the traditional wedding party .

In general, hot dishes are served by the hotel masters, either behind the buffet or at the table. They monitor the fair distribution of food between guests and remedy the inevitable incidents (spilled bottles or food).

A “real” wedding meal

This is the most classic and expensive solution. The same wedding menu is served to all guests, who sit around round tables welcoming 8 to 10 people. There is a butler for 20 people.

Entry then one or two main dishes precede salads, cheeses and desserts. For more conviviality, the seated dinner is sometimes accompanied by a buffet of starters or desserts that avoids too long expectations and favors the comings and goings of the guests. The formula has the advantage of being able to manage precisely the length of the meal but forced to a more learned orchestration: it is necessary in particular to plan room plan and table plan.

Discover our special folder to make your choice!

This is the most classic and expensive solution. The same menu is served to all the guests, who sit around round tables welcoming 8 to 10 people. There is a butler for 20 people.

Entry then one or two main dishes precede salads, cheeses and desserts. For more conviviality, the seated dinner is sometimes accompanied by a buffet of starters or desserts that avoids too long expectations and favors the comings and goings of the guests. The formula has the advantage of being able to manage precisely the length of the meal but forced to a more learned orchestration: it is necessary in particular to plan room plan and table plan.

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