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When a Sikh restaurant owner and a French bakery owner get married, the wedding menu is sure to be a highlight

For the sangeet, they chose Akbar, the oldest Indian banquet hall on Long Island, where the mehendi and jaggo ceremonies were held. The bride wore a green and pink sari and had flowers in her hair. The next morning, the bride and her bridesmaids arrived at the Mata Sahib Kaur Gurdwara in Glen Cove before the baraat began. Wearing a red lehenga that the groom’s family had brought all the way from India, the bride hid upstairs and watched out the window for the groom, who arrived on a white horse. For decorations, de Ferriere turned to her friend, the owner of Joy’s Flower Shop in New York, who had centerpieces made with dark red peonies to match her lehenga. The wedding ceremony was followed by lunch at the gurdwara, and for the evening reception she donned a champagne-gold lehenga.

A few months later, in August, the couple gathered their closest friends and family from around the world for a three-day event in the bride’s hometown of Pessac sur Dordogne, where de Ferriere and Singh were married in the same church as her grandmother. “The church hadn’t been renovated since 1890, so the whole community, including my father, worked for months to make it perfect enough to welcome our guests,” says de Ferriere of the romantic venue.

De Ferrière’s sister, who runs a wedding planning agency, was the wedding planner for the French wedding, and the mood board stayed close to home: “We wanted something very playful, almost an ‘old British garden in the countryside’ look,” explains de Ferriere, who chose three long tables at the end of the garden of her parents’ winery, Chateau Carbonneau, for the wedding reception dinner. Decorations included long candles, vintage crystal glasses, and flowers inspired by her mother’s huge rose garden on the property, which was designed and put together by Flowers by Ford. Even the handwritten wedding invitations to guests were inspired by the bride’s parents’ engagement dinner many years ago. They included personal notes and the table number engraved on a Polaroid photo of a shared memory with the guest.

The weekend began with a welcome cocktail at Chateau de Sanse, followed by the ceremony in the church. Afterwards, guests headed to the family vineyard where they enjoyed cocktails and oysters on the terrace. Ham and cheese with wine specially selected by her father. Catering for the dinner was handled by Bordeaux-based Lassuderie, and this time the bride decided not to bake the cake herself, but instead had her favorite bakery Granet Frédéric of Castillon La Bataille bake a giant piece-montée, a classic wedding dessert with flavors ranging from dark salted chocolate, praline to espresso and lavender. In classic French fashion, dinner was never-ending, and guests ate dessert on the dance floor late into the night, where dancing ended at 6 a.m.

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