1960s - Vintage Wedding Menu - French Celebration Document - Religious Ceremony - Historic Dinner Program - Alain Evelyne 1963

The 'Déjeuner' section unveils a rich selection of classic French dishes. Guests enjoyed an Apéritif, Hors D'œuvre Variés, 'Les Demoiselles de Lorient en Nénuphar,' Filet Forestière, and Poulet De Grain Rôti with Pommes Paille. The meal continued with 'Chacun son Cœur,' Plateau de Fromages, Glace du Chef, Friandises Pâtissières, and Corbeilles de Fruits. Moka and Liqueurs concluded lunch. Featured wines included Bourgogne Aligoté Corcol 1949, Beaujolais Grande Réserve, Haut-Médoc Château Fourcas Hostein, and Coteaux-du-Layon.

For 'Dîner,' the menu offered another luxurious spread: Apéritif, Crème Aux Champignons, Colin Sauce Tartare, and Poule Sauce Suprême. Further courses included Bêlant du Mont, Haricots Maître D'hôtel, Délices de la Saison, Plateau de Fromages, Crème Caramel, Pièce Montée, Coupe de Fruits, Café, and Champagne. The evening's wine selection featured Muscadet Domaine de la Brouière, Bourgogne Cimier D'or, and Ste-Croix-Du-Mont Château Bouchoc 1957. This historical document shows light foxing and discoloration consistent with its vintage, preserving its authentic character.