We regularly cater Armenian weddings across the Paris region, and it's chef Saghatel, our specialist in this cuisine, who builds most of these menus together with the couple. Here are the patterns that come up most often in those conversations.
For starters, Armenian tradition naturally lends itself to a generous format of small shared dishes: dolma (stuffed vine leaves), lavash bread, tzatziki, varied mezze. It's a format that works just as well as a starter for a seated meal as it does as the base for a standing cocktail — many couples actually ask us to keep that convivial spirit even for a more formal format.
Khorovats (grilled skewers, marinated with herbs) remains the most requested main course — it's a generous, flavourful meat that anchors a wedding meal well, and also translates easily into a cocktail version as small individual skewers if a standing format is chosen instead.
For dessert, Armenian gata (a flaky brioche filled with buttery cream) is the classic choice, but many couples already arrive with their own wedding cake — in that case we simply complement it with fresh fruit platters, a light option that balances out an otherwise generous meal.
For an Armenian cocktail, the question that comes up most often is whether to stay 100% Armenian or mix in more classic pieces — our advice is to open with a few French petit fours alongside, to vary textures and please every palate without losing the menu's identity.
Whether you're planning a cocktail, a seated meal, or a combination of both, chef Saghatel can build your menu to measure — tell us about your project to receive a proposal within 2 business days.
We'll make it happen
Wedding, corporate event, restaurant, bakery or dark kitchen — tell us about your project and we'll get back to you with a tailored proposal.