It is clear that the Bride and Groom love good food and wine when they host their wedding reception at Per Se. Each course was a work of art and Chennergy captured everything beautifully. Special thanks to Dan for sharing these stunning images. Especially for the foodies among my readers, enjoy!
During cocktail hour, the guests were offered tours of the kitchen.
A slideshow made by the Groom's sister of their first wedding in India was played.
“salad of globe artichokes” greenmarket carrots, pickled garlic, parsley puree, cipollini onion shoots and ‘pain de campagne’
“sauteed fillet of atlantic halibut” mushrooms ‘a la grecque’, compressed radishes, celery branch and watercress
“macaroni and cheese” butter poached nova scotia lobster parmesan crisp, creamy lobster broth and mascarpone-enriched orzo
“marcho farms’ nature fed veal” caraway seed ‘pain perdu’, roasted heirloom beets, horseradish-scented kendall farms’ creme fraiche, garden mache and ‘borscht’
“coconut and mango delice” lime curd, coconut ‘success’ and mango sorbet
“chocolate vs. vanilla” chocolate ‘financier’, valrhona chocolate ganache, madagascar vanilla bean custard, candied coco nibs and bitter chocolate mousse
The favours were signed cook books, Ad Hoc at Home.
Photography: Chennergy / Event Planning: Ang Weddings and Events / Dress: Carolina Herrera via Mark Ingram Atelier / Shoes: Christian Louboutin / Rings: Cartier / Bridesmaid: Jenny Yoo / Hair: Mizu / Makeup: Marco Castro / Florals: Lotus / Favours: Ad Hoc at Home / Invitation: Minted / Getting Ready: Four Seasons / Ceremony Venue: St Bartholomew's Church / Reception Venue: Per Se