And a day where you'll never see it being built. I lay it out on site: château, farm, vineyard, barn. I refill it during the ceremony. I pack it down once the last guest leaves. You don't lift a fork in between.
Most caterers deliver the food on a laid-out table and drive away. You build it yourself, you clear it yourself. The day itself you spend between the florist, the photographer and the coordinator. And a grazing board in your head.
Who builds it? Who refills it between the ceremony and the reception? Who clears the empty platters once the guests leave? Usually you, or someone from your family. And you see it all day.
I arrive 4–5 hours ahead. I build the table so it peaks while you're being photographed. I refill during the ceremony, so your guest never sees an empty platter. I load up late evening while you're already asleep.
No „we'll get back to you tomorrow“ followed by silence. Every step has a clear time and a clear outcome. You know when to act, and when there's nothing left to do.
Send the date, the venue, the headcount, and your vision. I call back within 24 hours, for 15 minutes, so I know what you need and whether it's a fit for both sides.
You come to the atelier by the reservoir. You taste, we tune the scope and style together, we talk about the feel of the wedding. Out of that comes a tailored proposal, not a packaged price list.
A 30 % deposit reserves the date. After that I have room to order ingredients from my producers, and you don't have to think about it again until a month before the wedding.
I build the table 4–5 hours before the ceremony. I refill through the day. Late at night I clear it down and leave with a quiet „goodnight, that was lovely“.
The grazing table is the centrepiece. Charcuterie boards for smaller ceremonies and a morning welcome. Canapés for the cocktail hour between the ceremony and the reception. Have all three. Have just one.
— grazing table · 6 mThe centrepiece of the reception. I lay it out on your table: cheeses, charcuterie, seasonal fruit, edible flowers, breads, dips, honey. Lengths from 2 to 8 metres, depending on the headcount.
— boards · welcome18-month prosciutto, fuet, cheeses from Krásná Hora, pickles, preserves. Stand on their own, or alongside the main table.
— canapés · cocktail hourThe cocktail hour after the ceremony, while the photographer takes the family shots and your guests want something in hand with a glass. 4–8 varieties, 3–5 pieces per guest.
If you don't find your answer here, write to me. I reply within 24 hours, and briefly. I don't have an assistant; I write back myself.
No „we'll send a proposal“. Here's the frame. After the tasting you get a precise, tailored proposal.
from 12,000 CZKcharcuterie boards, welcome canapés
— Farm, vineyard, restaurant · set-up and pack-down included
from 38,000 CZK4–5 m grazing table, canapés, boards
— Full service · refills through the day · tableware included
from 78,000 CZK6–8 m table, two canapé stations
— With an assistant · sweet station · wine pairing
— Prices excl. VAT · travel beyond 100 km from Brno is itemised transparently