Princess Madeleine recycles one of her mother's gowns for wedding reception as banquet menu is revealed

According to the old adage, every bride should wear something old, something new, something borrowed and something blue on her wedding day. Perhaps Princess Madeleine of Sweden had that in mind when she chose to wear a beautiful gown from her mother's wardrobe to her reception.

The bride changed out of her breath-taking Valentino wedding dress to continue the celebrations at Drottningholm Palace, hours after she tied the knot with her American financier love Chris O'Neill.

 

Princess Madeleine



She decided to wear a white ball gown that was embellished with crystals on both the fitted bodice and the full skirt. It also featured a long white ribbon tied in a bow that sat around her waist.

Touchingly, Madeleine's mother, Queen Silvia was the first to wear the dress when she attended the Nobel Price Ceremony back in December 2001.

 

Princess Madeleine



Madeleine quite literally let her hair down at the wedding reception. As well as changing her gown, she decided to let her long brunette locks fall around her shoulders as she celebrated at the royal family's private residence with her loved ones.

Guests, who had arrived at the Palace by boat, watched as Madeleine and Chris shared the first dance as husband and wife to Mr Bojangles. After dinner, the dancing continued long into the night with music including Sweet Child O'Mine by Guns and Roses and Haddaway's What Is Love.

A lavish banquet was served at 8pm, beginning with a section of Swedish delicacies including a miniature Västerbotten cheese pie, Kalix vendace roe in a cone with lemon and piquant crème fraîche, Skagen emulsion with crisp rye bread, mustard herring in a carrot coating, pickled herring terrine, and egg from Gotland with Drott caviar foam.

 

Princess Madeleine



They then dined on butter-baked salmon trout with boiled white asparagus, fried green asparagus, marinated purple asparagus, and tomato and shallot compote with browned butter, horseradish, chive oil and salmon roe.

The main course was roast fillet of veal from Holmberg Farm with Västervik mustard coating and Astrakan cider sauce, carrot variation and roasted mini cauliflower from Nobis Farms. For desert, they were served Pavlova with Italian Meringue, wild strawberry sorbet and strawberry ice cream, white chocolate and fresh wild strawberries.

Topping off a truly magical wedding weekend, Madeleine and Chris will celebrate her 31st birthday together on Monday.

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