• Natalia Langsdale

Award-Winning TV & VIP Banqueting Chef on Wedding Gastronomy

Updated: May 2

Weddings are such big events and can often be a very stressful time for a couple. With so much to plan, and so much to go wrong, it is vital to ensure skilled, knowledgeable and experienced professionals are in place to help deliver the magic and the memories for guests and the couple alike.



The real issues are also to mitigate and eradicate as many issues as conceivably possible and this is where experience shines through, and something MY RIVIERA WEDDINGS excels in and ensures that the hand-picked wedding vendors also follow.


In MY RIVIERA WEDDINGS' black book of vendors, we hold a special section for some of the world's finest private chefs, something that we are proud to honour for weddings held in exclusive private villas or on board privately chartered superyachts.



We are honoured to provide you with invaluable advice from one of our favourite private chefs for high-end events: multi award-winning TV Chef presenter (on UK's BBC2), author, speaker (notably TEDx Monte-Carlo), culinary consultant, culinary innovator, international judge and British Ambassador for Food, Alan Coxon.


Alan is an extraordinary chef with an accolade of awards to his name as well as the all important expertise of dealing with the world's most discerning VIPs such as government officials and the world's wealthiest.


He has experience catering from a select few, to up to 1,000+ guests, all the while respecting stringent timings, exemplary fine dining etiquette and Michelin-star worthy food with the combination of exquisite ingredients and combinations to satisfy each discerning palate.


We invite you to take a look at www.alancoxon.com.


Over to Alan to serve up his Michelin-star advice to bridal couples seeking a sprinkle of the 'extra' in the 'extraordinary' ahead of their wedding when it comes to gastronomy.


We also invite you to admire Alan's food photography that is dotted in this article, one of Alan's many amazing talents and hobbies (more on his instagram @alancoxon).


Listening to and understanding the requirements of a couple are a vital element to ensuring success, whilst being knowledgeable enough to advise on how best to perform the couples requirements are of paramount importance.  


FROM YOUR EXPERIENCE, WHAT NEEDS TO BE ACCOUNTED FOR


It is an individual day for an individual couple so each event needs to be tailored accordingly and of which perfectly represents the personalities of the two individuals coming together.

When it comes to the food, I personally like to build in as much magic as possible, whether it is a late summer wedding set by a shimmering lake with water lapping by sparkling tables dressed in white linen, and floating candles adding to the visuals, whilst pink English roses fill the air with scents adding to the idyllic romantic setting!



Or whether it may be an autumnal wedding where the changing colours of gold , bronze and reds set the magic table theme with pumpkins, and squashes as vases to hold flowers and hearts carved into gourds act as candle holders offering up a natural organic and romantic environment.



Needless to say to accompany the table theme or environmental colour scheme, I work in the seasonality of ingredients and carefully selected food elements, where the time of day can be vital in terms of what may be offered to guests.



A seated lunch, an afternoon tea, and evening dinner, canapés and snacks formality or informality, all need to be taken into account, as do the budgetary elements.


If canapés are to be served, once again a whole host of considerations above and beyond those mentioned need to be taken into account, such as temperatures, textures, colours, and potential theme.



By way of tantalisation you may opt for seafood canapés where stunning little mouth sized bites of rillettes of salmon topped with caviar and crème fraiche offer up all the gustatory elements, or avocado cream topped with lime marinated prawn for smoothness and fresh zingy freshness or the sesame crusted tuna that embraces a light coating of mango, coriander and chilli salsa to hit the spot!



For the vegetarian options I love offering the crispy Pani Puri filled with a potato chaat lightly scented with Indian species and filled with an injection of fresh tamarind liquid at the last moment, fun and with a point of difference, whilst warm miniature parmesan baskets filled with a squash risotto offers up a more traditional flavour combination of Italy.



It would be quite impossible for me to list all the options here and would far prefer to tailor make to the clients desires, which is why I would be delighted to discuss your requirements upon recommendation of Natalia at MY RIVIERA WEDDINGS.



Alan Coxon www.alancoxon.com

E-mail: info@alancoxon.com

UK mobile: +44 (0)7595 992736

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CREDITS


Alan Coxon | Christophe Serrano Photographer | Thomas Audiffren Photographer | Jérémie Bertrand Photographer | Bluepineapple Photo


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