The bride is Portuguese, the groom is French, and their wedding cake was brie cheese, served with honey and champagne during the cocktail hour. Raphaël and Alexandra’s wedding took place in the Douro Valley at Quinta do Outeiro, just across the river, with vineyards and ancient olive trees surrounding every scene.

The flower design chosen were hydrangeas, anthuriums, and amaranthus, complemented by seasonal flowers such as peonies, since it was a spring wedding. Alexandra envisioned a tall, elongated, minimalist bouquet, a sculptural statement that contrasted beautifully with the rich textures of her dress.

At dinnertime, the couple’s table, shared with family and the bridal party, featured a sculptural ground arrangement, thoughtfully balanced to illuminate their seats with detail. The celebration continued in a separate room, where candles were left to burn low into the night, their warmth blending seamlessly with the glow of the chandeliers.