cl_forfaitsmariage 2012_eng

2

Our services and amenities will help simplify

your lives on your big day:

• Indoor parking

• Baggage service

• Valet service

• Convenience store

• Concierge

• Indoor saltwater pool / sauna / spa

• Fitness room

• Private floors

Our team will be there to guide you as you plan

your wedding with us. You will be impressed

by our creativity and reassured by our efficiency

and ability to meet your expectations.

BECAUSE YOUR WEDDING IS JUST

AS IMPORTANT TO US AS IT IS TO YOU.

YOUR RECEPTION AT THE HÔTEL CHÂTEAU LAURIER QUÉBEC

For a preview of what the Hôtel Château Laurier Québec has to offer, please visit www.hotelchateaulaurier.com.

With an unrestricted view over the Plains of Abraham and easy access

to Old Quebec, the Hôtel Château Laurier Québec combines natural charm

and modern decor to make it the perfect venue for your wedding.

3

DES PLAINES SECTION

SALLE DES PLAINES

An ultra-modern hall equipped with LED lighting, available

in nine colours, to set the tone for your reception.

Capacity: 300 people

Closing time: 1:00 a.m.

FOyEr DES PLAINES

The contemporary style of this room is perfect

for a cocktail-style reception with your guests.

Capacity (cocktail-style): 275 people


COur INTérIEurE

Our courtyard, which is decorated with water features

and landscaped gardens, is ideal for hosting an outdoor event

during your wedding. The 4,000 square foot space can be

customized to meet your needs and is available year-round.


Closing time: 11:00 p.m.

SALLE Du JArDIN

Overlooking the courtyard, this room is majestic in appearance

but has a much more intimate atmosphere.

Capacity: 48 people


SALLE DES PLAInES

FOYER DES PLAInES

COUR InTÉRIEURE

YOUR RECEPTION IN ONE OF OUR MAGNIFICENT HALLS

Choose one of our multipurpose event halls, which can easily be customized to suit your reception.

Every room has its own special features, lending each one a unique atmosphere. The choice is yours!

4

SECTION GrANDE ALLéE

The rooms in the Grande Allée section feature classic decor that brings warmth and romance to your reception. The views overlooking the architecture in Quebec City’s Grande Allée perfectly match the character of the rooms.

SALLE DE LA COLLINE

Capacity: 48 people


SALLE GrANDE ALLéE



SALLE AbrAHAm-mArTIN



THE HÔTEL CHÂTEAU LAURIER QUÉBEC ALLOWED US TO VISIT THE AVAILABLE HALLS AS AS OFTEN AS WE WANTED TO.

!Date and time of appointment: __________________________________________Halls visited:

____________________________________________________________________________________What we liked:

____________________________________________________________________________________Our questions:

____________________________________________________________________________________

SALLE GRAnDE ALLÉE SALLE ABRAhAm-mARTIn

make an appointment with

Amilie maranda at 418-522-3848 ext. 683

or [email protected]

to arrange a visit and to get help

choosing a reception hall.

“

“

5

WEDDING DECOr

Décorum - Elegant selection of chair covers,

tablecloths, and all kinds of decorations

2323 Galvani, Suite 125, Quebec City

T: 418-877-1139 or 1-877-977-1139

www.decorumquebec.com

FLOrISTS

La fleur d’europeJosée Gagné

916 Cartier Ave., Quebec City

T: 418-524-2418

www.lafleurdeurope.com

WEDDING CAKE

hôtel Château Laurier Québec

recommends its catering service,

Le George V, to create

the wedding cake

of your dreams.

DJ, EmCEE, OrCHESTrA, muSICIANS

Go Production275 métivier St., Suite 120, Quebec City

T: 418-682-6787

www.go-productions.com

Audioplus DiscomobilesT: 418-849-0053

Animation Concert PlusT: 418-828-1044

VEHICLE rENTALS

Guy Samson (limousines)T: 418-652-7316

C: 418-655-6820

www.limousinesamson.com

Limo A1 (Limousine)T: 418-0523-5059

100 Limites (antique cars and limousines)Rental service with driver, from may to October

T: 418-849-5800

Les Calèches de la Nouvelle-France (carriages)Romantic carriage ride around Old Quebec

T: 418-261-1909

YOUR RECEPTION, ENHANCED BY OUR TRUSTED PARTNERS

Our team will support you throughout your entire wedding planning process, and we will refer you

to our trusted partners, the best in their areas of expertise, to handle all the important details

of your reception.

6

HEALTH AND rELAXATION

Before you experience one of the most important

days of your life, spoil yourself with spa treatments

from bioterra Spa, located inside the hôtel

Château Laurier Québec. You have the choice

of a multitude of treatments, each one more

soothing and relaxing than the last.

Browse the different packages available at

www.spabioterra.ca and call 418-522-7720

to make an appointment.

Date and time of appointment:

______________________________________________

PHOTOGrAPHErS

Jonathan RobertPhotographer, graphic designer

2201 Chemin des Trois Lacs, Tewkesbury

T: 418-948-3450

www.jonathanrobert.ca

Christine Bérubé24, Chemin du Grand Lac, Lac Beauport

T: 418-948-8055

www.christineberube.com

Kana PhotoLise Labonté

146, rue de la Charente, Lévis

T: 418-831-7545

www.babillarddequebec.com

KEDLEugène and André Kedl

336 rue du Roy, Quebec City

T: 418-529-0621

www.kedl.com

Studio HenriDaniel Bourque

3039 William Stuart, Quebec City

T: 418-653-0675

www.studiohenri.qc.ca

France BouchardLac Beauport, Quebec City

T: 418-670-8888

www.francephotos.com

Sensory adventure for two:

• Couple’s bath with

essential oils

• Couple’s relaxation

and inspiration massage

(90 minutes)

• Cheese, fruit and cracker

platter

• Health break

3 hours: $230 for the couple

7

DELuXE rOOm

SuPErIOr rOOm

Ideal for your wedding night!

STANDArD rOOm

EurOPEAN-STyLE rOOm

Perfect for your guests!

make an appointment with Audrey Théberge

at 418-522-3848 ext. 683

or [email protected]

to arrange a visit.

YOUR RECEPTION, ENDING IN THE COMFORT OF OUR LUXURIOUS SUITES

!Date and time of appointment:

_______________________________________________________________________________

Rooms visited:

_______________________________________________________________________________

What we liked:

_______________________________________________________________________________

Our questions:

_______________________________________________________________________________

DELUXE ROOm

DELUXE ROOm

STAnDARD ROOm

8

by choosing the Hôtel Château Laurier Québec

for your wedding, you’re making

an environmentally friendly choice.

We have implemented a green plan that incorporates

a number of strategies for sound environmental

management and sustainable development.

• Water management

• Energy management

• Waste management

• Use of local products

• Composting

• Social involvement

• Community cooperation

JOIN US IN MAKINGA DIFFERENCE.

IT’S SO SIMPLE!

YOUR RECEPTION, OUR COMMITMENT TO THE ENVIRONMENT!

9

Guy michaudRestaurant and banquet

manager

Heinrich meesenExecutive chef

richard St-PierreMaître d’hôtel

YOUR RECEPTION, OUR CREATIVE EXPERTS

Let our planning staff make an impression on you. They will exceed your expectations and refer you to only the best wedding professionals. We assure you that our involvement and support in the planning process will help make the best day of your life a success.

With their vast experience in the event-planning industry, our staff won’t fail to amaze you.

WE ARE KNOWN IN THE BUSINESS FOR OUR PERSONALIZED, PROFESSIONAL SERVICE.

10

YOUR RECEPTION

A DELICIOUS

MEMORY

11

Prices are per person unless otherwise noted.Prices are subject to change without notice.

Labour costs of $80 will be added for groupsunder the required minimum number of guests.

11% service charge, 5% administrative fee, plus taxes.

MENUS

LE CLASSIQUE $ 52

homemade country terrine

with apricots and fresh bay leaves,

served with a blackcurrant, cubeb pepper

and juniper berry coulis

or

Rolled crêpe with goat’s milk cheese

and Émilie honey, grilled zucchini

and mesclun salad, served with a tomato

and white balsamic vinaigrette. . . . . . . . . . . . . . . . . .

Newlyweds’ inspiration. . . . . . . . . . . . . . . . . .

Grain-fed chicken from Bellechasse stuffed

with wild mushrooms and Hercule cheese,

served au jus with caramelized onions

and fresh lovage cream

mixed vegetables from Charlevoix

Pappardelle with garlic confit. . . . . . . . . . . . . . . . . .

Dessert

(see dessert menu). . . . . . . . . . . . . . . . . .

Coffee, tea, herbal tea

LE CONTEMPORAIN $ 57

Duck from Les Canardises farm

prepared three ways: smoked,

confit and foie gras mousse en croustade

served with potatoes from Île d’Orléans

and Carminée sauce with maple syrup

or

Pastry with Quebec cheeses,

a walnut caramel sauce

and maldon smoked salt,

served with mesclun salad,

cranberry emulsion and colza oil. . . . . . . . . . . . . . . . . .


Pan-seared pork medallion served with spinach,

crispy pancetta, port sauce and Yukon Gold

mashed potatoes with tomato confit

and mixed vegetables from Charlevoix. . . . . . . . . . . . . . . . . .

Dessert

(see dessert menu). . . . . . . . . . . . . . . . . .


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LE ROMANESQUE $ 63

Salmon trilogy: home-smoked, tataki and rillettes,

served with home-made blintzes, sturgeon caviar

from Abitibi and kumquat confit emulsion

or

homemade country terrine with apricots

and fresh bay leaves, served with a blackcurrant,

cubeb pepper and juniper berry coulis

or

Rolled crêpe with St-Honoré cheese

and Émilie honey, grilled zucchini and mesclun salad,

served with a tomato and white balsamic vinaigrette

or

Duck from Les Canardises farm prepared three ways:

smoked, confit and foie gras mousse en croustade

served with potatoes from Île d’Orléans

and Carminée sauce with maple syrup

or

Pastry with Quebec cheeses, a walnut caramel sauce

and maldon smoked salt, served with mesclun salad,

cranberry emulsion and colza oil. . . . . . . . . . . . . . . . . .


Veal medallion and grilled shrimp skewer

Sortilège meat glaze duo and vanilla emulsion

Arborio and jade rice croquettes

mixed vegetables from Charlevoix. . . . . . . . . . . . . . . . . .

Dessert (see dessert menu). . . . . . . . . . . . . . . . . .


LE ROYAL $ 67

Crab, lobster, scallop and shrimp

martini with a chervil

and liquorice emulsion

or

Choice of entrée from

any of the wedding menus. . . . . . . . . . . . . . . . . .


Angus beef filet in an oyster mushroom crust

with pepper and grape pomace Dijon mustard

market vegetables

Potatoes dauphinoise. . . . . . . . . . . . . . . . . .

Dessert

(see dessert menu). . . . . . . . . . . . . . . . . .


13




OPTIONS

One glass of Beringer $ 7 / glass

White Zinfandel sparking

rosé for the toast

Two glasses of Beringer $ 14 / person

California Collection wine

Two glasses of selected $ 17 / person

luxury wine

CHILDREN’S MENU

Raw vegetable platter

or

Soup (from the menu). . . . . . . . . . . . . . . . . .

Breaded chicken filet with vegetables

or

Spaghetti with meat sauce. . . . . . . . . . . . . . . . . .

Chef’s surprise for dessert!

0-5 years old: free;

6-12 years old: 50%

of the selected package’s price

(same as the adult menu)

Includes:

One non-alcoholic drink for the toast

One beverage with dinner

ALL PACKAGES INCLuDE:Deluxe room with fireplaceand whirlpool tubfor the newlyweds. . . . . . . . . . . . . . . . . .

Velvet tableclothand chair covers (by Décorum)

QuESTIONS AbOuT Our mENuS?

Contact marie-Josée Schinck,

at 418 522-3848 ext. 668

or at [email protected]

14




DESSERTS

Chocolate brownie with kumquat coulisand sesame and fleur de sel nougatine

. . . . . . . . . . . . . . . . . .

Strawberry-rhubarb popsicle served on a pralineand puffed rice platform

.. . . . . . . . . . . . . . . . .

milk chocolate and Baileys emulsionwith pear parasol

. . . . . . . . . . . . . . . . . .

maple trilogy: mousse, ice creamand crème brûlée

. . . . . . . . . . . . . . . . . .

modern cappuccino and chocolate mille feuilleon a walnut cookie

. . . . . . . . . . . . . . . . . .

Ice dome with Tonka bean,Amarena cherries and almonds

. . . . . . . . . . . . . . . . . .

Banana foam martini with chocolate pearls,gin and tonic in ginger jelly

. . . . . . . . . . . . . . . . . .

mascarpone cheese, Lac-St-Jean blueberriesand gingerbread crumble verrine

. . . . . . . . . . . . . . . . . .

White chocolate mousse, Domaine Pinnacle Crème de Pommesliqueur and caramelized apples

. . . . . . . . . . . . . . . . . .

maple crème brûlée martini, flambéed at the table. . . . . . . . . . . . . . . . . .

Cocoa cannelloni with raspberry and sweet pepper mousseand Guanaja 70% dark chocolate sauce

. . . . . . . . . . . . . . . . . .

Sablé Breton with lime and pistachio cream,bicolour yuzu caviar

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LES CANAPÉS DE LUXE $ 33

Served by the dozen, minimum 5 dozens

COLD

• Wapiti tataki in a pepper and oyster mushroom

crust with garlic flower oil

• Pumpernickel bread layered with horseradish

cream cheese, arugula, and home-smoked salmon

• Smoked duck, rillettes, and foie gras mousse

with long pepper and truffle oil, served

on toasted bread

• Small mound of ratatouille with crushed feta

in basil and olive oil

• mussels, Ciel de Charlevoix cheese and ice

cider wine butter on sourdough bread

HOT

• Rosemary-marinated scallop wrapped

in Beauce smoked bacon

• Spring roll with Alfred le Fermier cheese,

apple and fig compote

• Red curry tiger shrimp coated with coconut

and panko, served with Indian-flavoured yogurt

• Fried polenta cake with pancetta crisps

• Angus beef tenderloin and cheese in a pastry

shell, served with an Éraportéross sauce

REGULAR CANAPÉS $ 28

Served by the dozen, minimum 5 dozens

COLD

• Bindenfleisch brochette with marinated

caramelized onions and Comtomme cheese

• Rillette blinis made with two types of salmon

and a shallot aigrelette cream sauce

• Chicken, ginger and exotic fruit mousse served

on toasted bread

• Capriny goat cheese in a hazelnut crust served

on pumpernickel bread

• Beef tartare with flakes of crispy parmesan

HOT

• Chicken satay with plantains in a caper

and brown sugar supreme sauce

• Dim sum–style shrimp with a sweet

and savoury mango-lemongrass sauce

• Québec cheese fritters with a blueberry

chutney

• Lamb kofta with hemp seeds

• Small mound of caramelized onions

with black pudding and apples

LES RÉCEPTIONS

16




HOT

• mini veal hamburger with sundried tomatoes

and herbs, Migneron cheese, and King Eryngii

mushrooms on brioche bread

• montreal-spiced mini beef cheeseburger

with St-Antoine cheese and house sauce

• Grilled cheese sandwich with Fleurmier

and 1608 cheeses on apple-raisin bread

• Reinvented croque-monsieur à la Laurent

• Fish and chips in a bamboo cone with potato

straws, house tartar sauce and malt vinegar

• Pork Wellington marinated in green tea with

Tomme des Joyeux Fromagers cheese

• Québec wild game cassolette

• Braised lamb shank with garlic confit potatoes

and leeks

• Cannelloni filled with Cayer cheese, spinach,

tomatoes, and olives

• Fillet of lamb served on cherry plums

with a Cointreau sauce

• Cauliflower curry flan with toasted pine nuts

• Asparagus and broccoli flan with

Bleu Ermite cheese

• mussel and crab mini focaccia

• Lobster cake on a bed of vegetables with

a mirin emulsion

• mini salmon, shrimp, and smoked paprika skewer

• Sole roll with julienne fennel and sweet

pepper served with aioli

SIGNATURE CANAPÉS $ 38

COLD

• Pyramid of tiger prawns flambéed with Sortilège

• Pepper and lemon smoked scallops

with Beauce smoked bacon

• Ratatouille and fresh parmesan served

on mushroom cap

• Duck confit and pan-seared foie gras served

with currant vinaigrette, arugula, croutons,

and truffle oil

• Reinvented Bloody Caesar served in a test tube

• Legume salad with a balsamic and tomato

confit vinaigrette, served in a verrine

• Spoonful of Château Laurier–style salmon tartare

• Venison tartar à La Carminée, served

with green apple crisps

• Layered crab and matane shrimp salad

• Scalloped scallops with a Baco noir vinaigrette

and ground cherry, watercress and cilantro salsa

• Oriental-style vegetables, a spring roll,

and fried noodles served in a Chinese-style

takeout box

• Yet ca mein noodles, wakame, and honey

and vanilla–marinated tuna tataki served

in a Chinese-style takeout box

• Soba noodles and black garlic

and mirin–marinated beef tataki served


• Plains bison tataki with watercress emulsion

and marinated mushroom salad served


• Assorted California sushis and fresh sashimis

• Seasonal vegetable bavarois

CHEF SELECTION $ 27

Let our Executive Chef select hot (2/3)

and cold (1/3) canapés for you made

from local Québec products!

Served by the dozen, minimum 5 dozens, served on stations

17

Prices per person unless otherwise indicated. Prices subject to change without notice.

An $80 labour fee will be added for groups with less thanthe required minimum number of guests. 11% gratuity,

5% administration fee, and applicable taxes not included.

BAR SERVICE

bartender service is free

of charge except for groups

of 50 or less, or if the bar bill

totals less than $300.

In such cases a charge

of $20 / hour, per bartender

will apply (4-hour minimum).

All drinks contain 3.5 cl (1.25 oz.)

of alcohol except for apéritifs,

which contain 6 cl (2 oz.).

18




rEGuLAr ALCOHOL: noilly Pratt, martini & Rossi Vermouth, Beefeater Dry Gin, Wiser’s Canadian Whisky, havana Club White, Gaston de Lagrange Cognac VS, Scotch Jameson, Polar Ice Vodka

CASH BAR

Prices include taxes

Soft drink, flat water or sparkling water 4 00

Canadian beer 6 50

Labatt Blue, Budweiser, Bud Light

Imported beer 7 50

Stella Artois, Stella Artois Light,

Beck’s Non Alcoholic

Aperitif 6 75

Digestif 8 00

Regular Alcohol 7 25

Regular red or white house wine* 8 00

Premium red or white house wine** 9 50

OPEN BAR

Taxes and gratuities extra

Soft drink, flat water or sparkling water 3 75

Canadian beer 5 75

Labatt Blue, Budweiser, Bud Light

Imported beer 6 75

Stella Artois, Stella Artois Light,

Beck’s Non Alcoholic

Aperitif 6 00

Digestif 7 00

Regular Alcohol 6 50

Premium Alcohol 8 00

Regular red or white house wine* 7 25

Premium red or white house wine** 8 25

WINE BY THE GLASS

Upon availability

* REGULAR

WHITE

• Beringer California Collection Pinot Griggio

• George Duboeuf, Hob Nob, Vin de pays d’Oc

rED

• Beringer California Collection,

Cabernet-Sauvignon

• Chapoutier marius, Syrah/Grenache,

vin de pays d’Oc

• Lappacio Pasqua Salento, Primitivo

** PREMIUM

WHITE

• Stoneleigh malborough, Sauvignon blanc

• Penfolds Koonunga hill, Chardonnay

• mission hill, Pinot blanc, Five Vineyard,

Okanagan Valley

rED

• Zinfatuation, Zinfandel

• Château St-Jean, Cabernet-Sauvignon

• Genesis hogue, Syrah

FOR YOUR COCKTAIL

By the glass

non-alcoholic punch 4 50

Sangria 6 50

Champagne punch 6 50

Rum punch 6 50

PrEmIum ALCOHOL: martini & Rossi Vermouth,Beefeater 24 Gin, Jack Daniel’s, Rum Havana

Club Reserva, martell VSOP médaillon Cognac, Scotch Chivas Regal, Absolut Vodka

19




WINES

• Delicate and light • Fruity and vibrant •Aromatic and mellow •Fruity and sweet •Fruity and medium-bodied

WHITE

• Beringer California Collection, 35

Pinot Griggio

• Arrogant Frog, Chardonnay/Viognier 36

• La Gascogne par Alain Brumont, 36

vin de pays des Côtes de Gascogne

• Vinho regional Peninsula de Setúbal, 37

Albis J.m. Fonseca

• Domaine du Ridge, Vent d’Ouest 38

• Georges Duboeuf, Chardonnay, 38

Hob Nob, vin de pays d’Oc

• mission hill, Pinot blanc, 38

Five Vineyard, Okanagan Valley

• Penfolds Koonunga hill, 39

Chardonnay

• hogue Cellars, Gewurztraminer 39

Columbia Valley Washington

• Stoneleigh malborough, 40

Sauvignon blanc

• Lucien Albrech, Pinot gris 42

• Castello di Pomino Frescobaldi, 43

Pomino blanco

• Château St-Jean, 46

Chardonnay Sonoma

• Liberty School, Chardonnay 46

• Treana, marsanne/Viognier 65

ROSÉ

• Beringer, White Zinfandel rosé 35

• Santa Rita, Cabernet-Sauvignon rosé 37

20




• Beringer California Collection, 35

Cabernet-Sauvignon

• Arrogant Frog, Cabernet/merlot 36

• Trapiche fût de chêne, malbec 36

• Lapaccio Pasqua Salento, Primitivo 37

• Fleur du Cap, merlot, Afrique du Sud 37

• miguel Torres Atrium, merlot 38

• Chapoutier marius, Syrah/Grenache, 38

Vin de pays d’Oc*

• Alain Brumont, Torus madiran 39

• Briccotondo Fontanafredda, 40

Barbera Piemonte

• Koonunga hill Penfolds, 41

Shiraz/Cabernet

• Zinfatuation, Zinfandel* 42

• mission hill, Cabernet/merlot, 42

Five Vineyard

• Oyster Bay, hawkes Bay, merlot 44

• Jacob’s Creek Reserve, Shiraz 45

• Arboleda, Cabernet-Sauvignon, 45

Valle de Aconcagua

• Genesis hogue, Syrah 46

• Liberty School, Cabernet-Sauvignon 46

• Château St-Jean, 46

Cabernet-Sauvignon

• Errazuriz max Reserva, 47

Cabernet-Sauvignon

• Trapiche, Finca las Palmas, 49

Cabernet-Sauvignon*

• Santa Barbara, Wine Company, 50

Pinot noir

• Oyster Bay marlborough, Pinot noir 50

• Cuvée de la Commanderie 52

du Bontemps, médoc

• Cuvée les Garrigues, 62

Domaine Guy mousset,

Côtes du Rhône*

•Treana rouge, Paso Robles 72

* Private Importation

WINES

•Fruity and medium-bodied • Aromatic and supple • Aromatic and robust

RED

21




SPARKLING & CHAMPAGNE

750 ml

Beringer California Collection 38

White Zinfandel rosé

Pasqua, Proseco Treviso, DOC* 38

mumm napa, Brut Prestige 68

mumm Cordon Rouge, Brut Champagne 140

* Private Importation

PORT

750 ml

LBV Port, Graham’s 52

Six Grapes Port, Graham’s 55

Tawny 10 year old Port, Graham’s 78

DESSERT WINE

375 ml

Domaine Pinnacle, ice cider 55

Inniskillin, Late harvest 60

22

Planning your budget

Guest list

Wedding date

Ceremony location

meeting with officiant

Ceremony program

Appointment to visit the hôtel Château Laurier Québec

Reservation of your reception at the hôtel Château Laurier Québec

Room reservations for you and your guests at the hôtel Château Laurier Québec

Choice of theme, if applicable

Wedding procession

Purchase or rental of wedding gown and groom’s tuxedo

Selection of reception menu at the hôtel Château Laurier Québec

Choice of wedding cake with Le George V

Photographer

Decorations and floral arrangements from Décorum

musicians, DJ and song selection

Transportation for your arrival

Gift registry

Wedding announcements

Wedding rings

Purchase or rental of wedding party dresses/suits

honeymoon planning

Wedding vows

Readings and songs for the ceremony

menu tasting with the hôtel Château Laurier Québec

Wedding programs

mailing of announcements and invitations

Wedding favours

Wedding party gifts

Booking confirmations (officiant, musicians, DJ, room and menu at the hôtel Château Laurier Québec, Décorum, etc.)

Ceremony rehearsal

Thank-yous

Photo shoot location

Trying on the dress and accessories

Choice of undergarments and garter

Something old, something new, something borrowed and something blue for the bride

Appointment with hairdresser and esthetician

hair and make-up test run

Appointment at Bioterra Spa

Rest the day before

YOUR RECEPTION, OUR ATTENTION TO DETAIL

Have you thought of all the details of your wedding?

23

What a memorable day! Everyone had told us that our wedding day would be

magical but that you had to expect a couple of snags.

Our expectations were very high. And in the end,

there were no unforeseen surprises at our event!

The Château Laurier team worked hand-in-hand with

our wedding planner to make the day a true fairy tale.

Everything was on schedule. Service was impeccable.

Glasses were never empty and the food was absolutely

divine. We heard nothing but positive comments from

all our guests. And the room provided by the Château

for our wedding night was perfect. The weather was mild

and we were able to have cocktails in the magnificent

courtyard. After the birth of our son, our wedding day

was definitely the second-greatest day of our lives.

Thank you to the entire Château Laurier team!

magali and Hervé

hello,We celebrated our wedding in your hotel last weekend,

and we would like to thank everyone who worked from far

and wide on this event. In our eyes, it was simply perfect.

Everyone we’ve had the chance to talk to has said the same

thing: it was a beautiful reception.

The maître d’hôtel, whose name I can’t recall, was impeccable;

he was always in the right place at the right time, dedicated

and at our service. Josée Delisle, who took on the planning just

a few weeks before the big day, was able to meet and exceed

our expectations, which, we’ll admit, were rather high.

Compliments to the chef, who managed to please our

“discerning palates” and also satisfy our cravings at the end

of the night. The duck rillette was delicious, everyone loved

the soup, the pork was perfectly prepared, the risotto was

absolutely exquisite—it was the perfect meal.

And the poutine was a hit, too! Bravo to the entire kitchen team,

and thank you for staying late for us! We had a truly magical

experience with you, and we really felt that you wanted

the reception to be a success. We are extremely grateful.

We had been planning this day for nearly a year, and we

spent the past few weeks coming to terms with the fact that

everything might not be perfect and that we might not get

everything we wanted. Our stress disappeared the moment

we stepped foot into the hôtel Château Laurier Québec

and your team took control. Bravo to your entire team.

We are proud to say that it was the greatest day of our lives

and that everything was perfect!

A big thank-you!

We hope to see you again!

Carl Vignola and marie-France mercier

YOUR RECEPTION... A TESTIMONY OF YOUR LOVE

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For my daughter’s wedding on June 11, everything really was perfect, and the comments from our guests were unanimous. I would like to express my sincere thanks and congratulations to the entire Château Laurier team for the quality of your service and your professionalism during the event. Rest assured that I will recommend your hotel to everyone I know.Thanks again Guy bergeron

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YOUR RECEPTION... YOUR THOUGHTS!

Have you thought of all your options? Use these pages to write down your ideas.

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1220, Place George-V OuestQuebec City QC G1R 5B8

www.hotelchateaulaurier.com

Contact our restaurant and banquet sales representatives :

Amilie maranda 418-522-3848, ext. 683

[email protected]

Audrey Théberge418-522-3848, ext. 683

[email protected]

marie-Josée Schinck418-522-3848, ext. 668

[email protected]

cl_forfaitsmariage 2012_eng

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