You have set the date, the countdown has begun, and with it that mix of excitement and nerves. Of everything that goes into your wedding, the meal is what your guests will talk about most. Who has never left a wedding still a little hungry, or remembering a lukewarm dish served far too late?
A good wedding menu rests on three things: fresh produce, variety and the right quantities. Freshness is not only about taste: feeding one or two hundred people calls for flawless food hygiene. Variety means everyone finds something they love. And quantities must be planned across the whole day: nobody should go hungry, but nobody should leave the table too full to dance.
How a wedding meal unfolds
Eight key moments, lighter or richer depending on your day
Cocktail
The drinks reception
Fresh, colourful pieces that are easy to eat standing up, plus one or two live cooking stations. Guests are hungry after the ceremony, so do not skimp.
Amuse-bouche
The first bite at the table
A small bite served as soon as guests are seated: it sets the style of the meal and gets the service going.
Starter
Whetting the appetite
Fresh and seasonal, with fish, shellfish or vegetables at their best. It should awaken the appetite, not satisfy it, especially after generous canapés.
Main
The heart of the meal
A fine cut of meat or fish, a carefully made garnish, a well-judged sauce, plated identically and served hot to every table at once.
Trou normand
A breather
A light sorbet, with or without a dash of spirit, to pause and revive the appetite before what comes next.
Cheese
A welcome pause
A board of matured cheeses, a composed plate or cheese worked into a salad: it bridges the main course and the sweet finale.
Dessert
The last memory
A plated dessert, a tiered cake or a dessert table: it should surprise without weighing guests down.
Coffee
Coffee and petits fours
Macarons, petits fours and chocolates come with coffee before the first dance. Around midnight, a small snack will delight the dancers.
A wedding menu, course by course
Sample menu: Summer on the Bay
Built from my June and July menus, adaptable to the season and your wishes
At the drinks reception
Sesame tuna tataki
Gougère with fresh herb cheese cream
Amuse-bouche
Scallop, creamy celeriac and Granny Smith apple
Starter
Crab salad, pickled daikon radish, Granny Smith apple and violet
Main course
Duck breast fillet, roasted apricot, baby potatoes and meat jus
Trou normand
Le Colonel: lemon sorbet and vodka
Cheese
Sheep's cheese trio: pérail, Ossau-Iraty and apricot faisselle
Dessert
Succès d'Arcachon: crunchy praline, praline buttercream, macaron biscuit, pistachio and hazelnut
Coffee
Coffee and petits fours
Plated, buffet or cocktail reception?
The format of the meal changes how the menu is built. A plated service allows the most refined presentation and ensures everyone receives the same dish, at the same moment and at the right temperature. A buffet gives guests more freedom, but calls for recipes that hold well. A cocktail reception relies on variety and movement. Many couples choose a mixed format: there is no right answer, it all depends on the atmosphere you want and on the venue.
My tips for a menu that reflects you
Follow the seasons: a June menu is not an October menu, and seasonal produce simply tastes better.
Tell a story: a dish from your region, your roots or the place you met gives the menu real personality.
Balance the day: if the canapés are generous, keep the starter light; if the main is rich, choose a fresher dessert.
Plan for special diets: every guest deserves a plate as beautiful as their neighbour's.
Think about the next day: a day-after brunch gently extends the celebration.
A perfect menu on paper is only as good as the person cooking it.
What your caterer needs to know
Ask those around you, read reviews, compare, and never skip the tasting (all my criteria are in my article on choosing your wedding caterer). At your first meeting, set out your plans in writing: the date and venue, the equipment on site, the approximate guest count (the quote starts as an estimate and is adjusted before the wedding) and the timeline of the day, so the service can fit around speeches and entertainment.
Dessert is the last memory of the meal: it should surprise without weighing guests down.
For inspiration, discover my wedding menus, then let us build yours together. I cater weddings from 30 to 300 guests around the Bay of Arcachon, in Bordeaux and across South-West France: discover my wedding catering.
Your wedding menu: frequently asked questions
How many courses should a wedding menu have?
The classic sequence: drinks reception, starter, main course, cheese, dessert and coffee. For couples who love food and want to offer a bigger experience, we can go much further: amuse-bouche, starter, main course, trou normand before the cheese, dessert, petits fours, then late-night snacks for the dancers.
Can guests choose between several dishes?
Yes, as long as each guest's choice is known in advance. However, I do not recommend it: a single menu makes the service smoother and lets all your guests share the same moment.
Which season suits which menu?
The vast majority of weddings take place in summer, when fish, shellfish, tomatoes, apricots and red berries are at their best. In spring, asparagus, peas and strawberries; in autumn, mushrooms, figs and pears. The menu always follows your wedding date.
Let us create your wedding menu together
Tell me about your tastes and your plans. I will reply personally, with first menu ideas, within 24 working hours.
