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WEDDING STYLE by Eventful Designing inspired by Marie Antoinette and Paris fashion

January 23, 2012 by California Wedding Day Team

Linda Pittelli of Linda Pittelli's Eventful Designing begins a new wedding trend with hand-made paper flowers for your wedding reception decor. This extraordinary environment featuring giant paper flowers hand-crafted by Fanciful Designs sets the stage for bridal fashion designer, R-Mine Couture. These striking paper-blooms defy the law of nature as you can create them in any size, any color, and at any time of the year! This journey with Linda continues through the world of Paris fashion, both contemporary and period. A world of bold ideas and the birthplace for new trends, fabulous shoes, incredible textiles, the amazing wigs of Marie Antoinette, haute coiffeur hairstyles, enticing pastries, and of course, lots of flower! (Because after all, nothing is more Paris than the street vendors with their fabulous carts of fragrant flowers in season.) For the glorious wedding reception table, mannequin-heads crowned with unbelievable hand-crafted paper wigs are surrounded by The Hidden Garden’s fully bloomed carpet of white roses and Hydrangeas. Place cards sit atop tiny shoes and edible Faberge eggs, menu cards reflect the hand-etched original cake design, favor boxes are birds in-and-on cages, and the invitations read, “This is not to be missed!” The white china painted in a black peacock-motif paired with white lace-etched chargers are surrounded with delicate stemware of French-etched glass, sleek black glass, and etched-champagne saucers. The final touch that blends it all together is the hand-painted silk linens by Wildflower Linen of roses and dripping pearls. The wedding cake designed by Cake Divas is more than just scrumptious; it is a focal point that has a personality of its own. Each layer reflects an element of the room from the flowered wall, to the china, and finally, topped with pearls overflowing from an antique champagne saucer. For the feast, the delicate Pacific oysters are served on the half shell with gold dusted Osetra caviar skillfully made by Executive Chef, Larry Flintie of New York Food Company; and for the sweet-table, a whimsical setting artfully displays paper-hatboxes of Eiffel Tower-motif, hand-made paper flowers, beautiful doves, tissue paper and gauze. Shall we say “uh-la-la, magnifique!”

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