Our Big Day - 28th December 2013 (Part II)

The Pastorale was willing to open just for our wedding and so we could have the whole restaurant for our own private function. Atmosphere was great and everything was decorated in style, in sync with our yellow theme. Luc and I both love this restaurant for the fact that the chef and his staff were always nice to us, the food was excellent and never disappoints and the ambiance is great.

 I like the brightly lit rooms and white walls.

The menu was specially created for us!

 The table setting is simple yet stylish!

While waiting, everybody was served with champagne and canapes. The canapes were delicious especially the fresh oysters which I managed to slurped two and then followed by sips of the lovely bubbly.

 Here I was feeding hubby an oyster in the kitchen!

We took some nice pictures in the kitchen. This is what we both love - eat and indulge!

 Hubby is very happy...

 Dad is equally happy too!

 Butter & Salt

 Pastorale has also a wide range of Gins!

 Our first dish - Scallop with gooseliver, muesli & hazelnut

 A special olive oil bottled for Pastorale.

 Everybody is enjoying the dishes! 

 I love the wines!!!

 

My dad is so cute... 

Luc's best man, Dominiek gave a funny speech which everyone laughed their heart out.

 Then it was Ziling's turn. At first she was making fun of me by telling all my embarrassing moments but towards the end, it was really touching.

It was only natural that tears came rolling down my cheeks. I realised that I would miss my sisters very much and we no longer share the same room, bags and there will always be an empty seat at the dinner table.

Turbot with pumpkin, bergamot and capucine root

The next wine was the Chateau Latour 1995 which we brought from our cellar to pair with the main dish which is the capon. The wine was simply delicious!

Cheers!

Marie-Claire, Chef Bart's wife brought out the Capon to show to the guests. Capon is actually what we called a castrated rooster and this is slow-cooked until the flesh is so soft and tender that it simply melts in the mouth.

Capon with cauliflower, truffle, onion and whisky. It was the best chicken I've ever eaten and until today I was still craving for a slice of Capon.

Chef Bart deboning the Capon.

The desserts were paired with Chateau Y'quem 1998 which we brought two magnums to the restaurant and it was drinking so well! The Glenfarclas 1968 cask #699 was selected by Luc Timmermans and even guests who do not drink whisky had actually 2 drams! Need I say more?

 So tempting as I look at this picture...

 And then the wedding cake was whisked into the room...

 A Pierre Marcolini Chocolate cake arranged by Bart and made with Glenfarclas 175 Chairman's Reserve. The chocolate cake was heavenly and we wonder what happened to the 2 unfinished cakes?

 A nice picture with the chef. So nice of him to be here for our special day!

Look at Luc's reaction!!! He has a soft spot for chocolates...

And ME of course!!!

Our Big Day - 28th December 2013 (Part I)

Finally the day we have all been waiting for - Our Big Day on the 28th December 2013. Apparently my mom says that this date is a good date in the Chinese calendar for getting married. Luc being an easy-going man, he agreed with the date and my family were here for Xmas and then the wedding before flying back on 30th. The date has been set many months in advance and we both were probably too carefree to plan anything until the last minute.

First things first, getting the necessary documents to register the wedding is not easy. As I am getting married in Mortsel City Hall in Belgium as a foreigner, they need a certified copy of a few documents and getting them is almost nightmare. I had to drive to Putrajaya to apply for the documents, chase them for it, get them certified at the Foreign Affairs department and then send them to the Belgium Embassy in KL to certify them! Hundreds of Ringgit were paid before we are even sure if we could get married. Luck is on our side as we managed to get everything in order and by early November, we managed apply to register our marriage on the 28th December 2013.

  

I think we had only started planning the wedding in mid November, which is a month before the big day. We looked for a few photographers only and I stumbled upon Federic from K-pture and his pictures captivated us and thus we contacted him. Lucky enough he was available on this day to take our pictures. We even met up with him beforehand to explain about the itinerary of the wedding day and some details. I didn't want any pre-wedding photo  shoot. Just the wedding day would be good enough.

Ok, we have found a photographer and next was the wedding gown. I was browsing online and on this site I found some really nice gowns that are simple and versatile at Linea Raffaeli. Luc drove me to the Bridal shop and we tried three dresses and in the end, we settle for this dress in no time. The lady of the shop asked us when is the wedding and we said, "28th of December". She said, "Oh, that's fine and you will have plenty of time." Then Luc said, "No. It's next month!" I could she was a little shock from our reply and she had to call the designer if she allow us to buy the dress as it was a new arrival. Usually a lead time of 3 months is needed for a wedding gown. Luck is on our side again and we were allowed to have it! Yay... and now? 

Shoes, shoes, shoes.... The bridal houses here have everything under one roof. In the same building, you can buy gowns, wedding accessories, shoes, bridesmaid dresses, best man suits, wedding favours, rental of vehicles, balloons and decorations, wedding gifts and even bridal lingerie. Since I needed the shoes urgently, I could only buy the ones available in stock. Even then, this pair of simple heels with white lace costs me more than €140 a pair!

Photographer - check

Wedding Gown - check

Shoes - check

Next was of course the venue of the wedding luncheon. Luc and I decided to have a long lunch instead of dinner as I find dinners tiring. He wanted to have it at his favourite restaurant at Reet which is Pastorale, a 2 Star Michelin by Chef Bart de Pooter which I have blogged about here. I agreed as I really like the restaurant too! It proves to be the best choice we made. Wait for Part II of the wedding story.

Restaurant - check

Next was Luc's suit. Guess what? He only had his suit done 2 weeks before the wedding at his favourite boutique. My...my... a man's suit is really expensive. The price of his suit is almost the same as my dress! However, it is a very well-tailored suit!

Flowers and Car decoration was almost the last thing we prepared. We wanted a nice yellow bouquet but during winter, yellow flowers are difficult to get and so in the end, we could only have yellow roses. Luc had to decorate the car himself on the morning of the wedding day and I say... he did a very good job!!!

Luc's suit - check

Flowers and car decoration - check

The wedding invitation cards were handmade by myself. Afterall, we only have 22 guests and that's not difficult. The wedding favours are my favourite and much has been thought about making this gift as we want this to be memorable. It is a miniature of a bottle of Tomintoul 1968 and Glen Elgin 1984 from Thosop Handwritten label. It is both our birth years and there are only 24 sets out there!!!

Wedding favours - check

Then we realise one day before the wedding that we do not have a hairstylist! Shit... In the end, I did my own hair with the help of my sisters and make-up was done by myself too. Hmm... not bad uh?

So you see... our wedding checklist is really simple. So simple that we could have everything done within a month. And all we are needed to do on the wedding day is to enjoy. There was nothing to worry about and we had the best day ever!!! It is indeed something we want and in the end, everyone were happy.

Here are a some of the pictures I like...