01/03/2026
đĽđĽđ˝ ď¸ If youâre not French, wedding catering here will surprise you.
Especially the cheese course!
Letâs talk about something international couples donât expect when planning a wedding in France:
French catering culture is completely different from American, British, Canadian, or Australian wedding traditions.
Here are the things that surprise my couples the most, including the famous cheese moment youâve heard of, but probably misunderstood:
1. Portions are generous, very generous
Forget tiny bites or tasting plates.
French weddings serve real food, full dishes, multiple courses.
No one leaves hungry.
2. French service is intentionally slow (and elegant)
This is not inefficiency. This is culture.
Dinner is treated as a highlight of the evening, not something you rush through to âget to the party.â
3. The cheese course is a REAL course, not a side dish đ§
This one shocks almost all my international couples. In France:
⢠Cheese is served after the main dish
⢠Itâs its own moment, its own pace
⢠You donât eat it with bread rolls left over from dinner
⢠You donât eat it next to dessert
⢠And you do not rush it
Itâs a ritual. A pleasure. Something to savor.
And very important:
đ If you do NOT want cheese as a dedicated course, you must specify it to your caterer. Otherwise, they will naturally include it, because here, itâs tradition. You can always ask to have it with dessert or at a buffet table.
4.đˇ Wine is central, cocktails are secondary đ¸
Signature cocktails are possible, of course.
But French gastronomy revolves around wine pairing and table conviviality.
5. Visual presentation is elegant, not always extravagant
French cuisine values refinement and flavor over Instagram drama.
6. Quality catering is expensive (and absolutely worth it)
Chefs, service, ingredients, staffing, equipment, itâs a full sensory experience.
Not âwedding food.â
Gastronomy.
Understanding these cultural differences is essential if you want your destination wedding to feel smooth, authentic, and aligned with your expectations.
What do you think about the cheese course tradition? Would you keep it, skip it, or modernize it?