Nico, a native of Laverlochere, Quebec, and Julie, a native New Orleanian met in 2003 through a mutual friend. Nico asked Julie out on their first date on Halloween of 2003. The couple went to dinner at the Rib Room and hit it off. From then on, the two began dating.
Julie and Nico wanted their wedding to have a classic and elegant feel. They started their wedding celebration with a Rehearsal Dinner at La Côte Brasserie Restaurant. They had a great dinner after t he church rehearsal and “everything went smoothly for our 55-person party” Julie comments.
Julie and Nico chose Our Lady of the Rosary Church for their ceremony as it had sentimental attachments for them. A reception followed the Catholic Mass at Le Pavillon’s Crystal Room. Julie and Nico chose Le Pavillon because it was such a beautiful location and it fit perfectly with the couple’s rich French her it age. The lo cation also gave the out-of-town guests a great taste of New Orleans’ hospitality.
The couple was transported to and from church in style with a Rolls Royce, stretch limo and 24 person limo bus provide d by Big Easy Limos.
Julie wore a staples silk dupoini a-line gown with crystal beading accent in the shape of a fleur de lis at the waist. Julie knew the dress was the one for her as soon as she tried it on since the fleur de lis symbol means so much to both she and Nico.
The bridesmaids wore W-Too strapless iridescent taffeta gowns in slate gray. The groomsmen were dressed by John’s Tuxedo’s with carefully selected ties that complimented the bridesmaids’ dresses.
Julie’s hair and make-up stylist was Emily Sullivan with Get Polished. Emily and her team completed all the hair and makeup for the six bridesmaids, two mothers and Julie in plenty of time before the wedding so the wedding party could relax and not be stressed.
Julie carried a bouquet of all lavender roses and the bridesmaids carried lavender roses, light green hydrangeas, and light blue belladonna flowers.
Le Pavillon developed a menu with the couple to accent their rich French heritage. The food included butler passed champagne and hors d’oeurves such as mini beef Wellington, charbroiled oysters, coconut battered shrimp, roasted tomato basil bruschetta, mini crab cakes with lemon tarragon aioli, smoked salmon with caviar and dill and blacked chicken with Creole mustard. Nico and Julie also had two carving stations with round of beef and pecan crusted pork loin along with a pasta station and a garde manger station.
The wedding cake, designed by Royal Cakery, was an ivory four-tier square cake with swiss dots scattered around the sides. The cake had an ivory satin ribbon at the base of each tier and was topped with fresh ivory roses. The groom’s cake was also designed by Royal Cakery and was a blue and white sheet cake designed to look like the Quebec Flag for Nico.
The night was captured by Sandra O’ Claire with Eau Claire Photographics who listened to Nico and Julie and photographed exactly what they asked for. The couple also chose Chad Dyle to capture the sights and sounds of their celebration on video.
Julie and Nico closed out their 4 hour reception on the dance floor surrounded by family and friends.
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