Leave it to a chef to throw a foodie wedding to end all weddings. NYC chef David Bouley (known best for the restaurant Danube and Bouley Bakery & Market, both in Manhattan) marked his marriage last month in France with a five-day extravaganza of guests, food and wine from around the world.

The wedding was held in the Loire Valley in August, at two chateaus rented for the occasion. Slashfood has the breakdown of the weekend, which included a staff of 20 and two chefs flown in from New York and Barcelona. A chef from Kyoto hand carried fresh wasabi and ginko, another guest drove from Barcelona with 11 kg of fresh tuna, while a guest from New York traveled over with a large bottle of 1990 Nuit St. Georges Burgundy, hoping security would let him onto the plane with his precious cargo.

The New York Times (requires registration) quotes the groom’s mother as saying “I’m not the least bit surprised by this week at all. This is the kind of thing I have learned to expect from David.”

Fair enough, but how do you top it? For their silver wedding anniversary they are going to have to commandeer a small country and buy up the entire annual truffle production of France. And let’s devoutly hope the marriage lasts longer than the wedding.

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