A few celebration memories
Wedding at Château Mader, Gujan-Mestras
An open kitchen for your guests, from the first canapé to dessert
Some places are simply where you cook; others feel like home. Château Mader, in Gujan-Mestras, belongs firmly in the second group: this is where I served my very first wedding dinners, and I come back every season with the same pleasure.
Reception after reception, I have learnt to read this château: the light over the garden in the late afternoon, the route between the rooms and the kitchen, the moment the wedding tower is unveiled. I put all of that knowledge to work for your day.
You bring me your wishes, your favourite food memories and your guest list. In return I give you a meal designed around you, cooked on site and served by a team I lead myself.
That close relationship with the venue also reassures families: timings, access, staff parking and the set-up for the drinks reception are all settled in advance, with no nasty surprises on the morning of the wedding.
"Cooking in front of the people you are feeding is the finest stage there is."
From the first glass to the last dance, the thread of your reception
Guests leave the ceremony with a glass in hand. Cold canapés go round first, then the hot ones, served in small waves so that nobody is kept waiting during the group photos.
Dinner is served in the château's rooms, which open onto one another. Plated service follows the rhythm of the speeches: starter, main, cheese and dessert leave the kitchen when the tables are ready, never too early and never too late.
As the music builds, it is the perfect moment to unveil the wedding tower or open a sweet buffet. Later in the night, a late-night snack gives the dancers a second wind.
The château's kitchen opens onto two sides. Your guests watch the brigade plating up, ask questions and sometimes taste a sauce. My doors stay open: the kitchen is part of the show.
Lively stations that bring everyone together in the garden
Oysters from the Bay opened to order in front of your guests, served au naturel, with a homemade mignonette or just a squeeze of lemon. A briny nod to the landscape around the château.
A cured ham, carved by hand before your guests' eyes. The skill draws a crowd, conversations start, and the aperitif takes on the feel of a South-West French market.
Foie gras served live by a cook, on toasted bread with a few seasonal condiments. A treat your guests will instantly associate with the Gironde.
"Thank you to Chef Adam who, beyond his excellence, elevated our wedding and delighted everyone's taste buds from the cocktail reception to the dinner. A thousand thanks for his rigour and discretion."
"Everything was perfect, from the cocktail reception to the dinner. A flawless service. Delighted guests. A superb team with superb cloche service. Thank you all for an exceptional moment."
"A big thank you to Chef Brunet who helped make our wedding unforgettable. All our guests praised the quality of the meal. His experience and professionalism were a great help."
Send me your date and number of guests: I will get back to you personally within 24 working hours, with some first menu ideas.
contact.adambrunet@gmail.com•Arcachon Bay, Bordeaux & South-West France•Wedding Instagram