Start with the place
A wedding menu feels special when it tastes of where you are. Lemons and colatura on the Amalfi Coast, lake fish on Como, white truffle in an autumn Tuscan wedding, fire-cooked lamb in Patagonia. Local produce also arrives fresher and travels less.
Choose the format
- Plated tasting menu. Four to seven courses served at the table. The most formal and the most precise.
- Family-style feast. Large sharing platters down long tables. Generous, social and very photogenic.
- Food stations. A raw bar, a fire station, a pasta station. Guests move and mingle, which suits a party atmosphere.
- Mixed. A plated starter and dessert with a family-style main course is a popular balance.
Canapés and the aperitif
Plan five to eight canapés per guest for an hour-long aperitif, more if dinner starts late. Mix cold and warm bites, and keep each one to a single clean mouthful.
Dessert, cake and late-night food
A plated dessert can replace or accompany the cake. Late-night food, served around midnight, keeps the dance floor going: something warm, salty and easy to eat standing up.
Drinks that follow the menu
Pair wines with each course, add a non-alcoholic pairing for guests who do not drink, and design a signature cocktail with a local ingredient.
Plan your menu with me
I cook weddings from an intimate dinner up to 500 guests. See wedding catering or check your date.