Noreen had planned ahead and asked the venue to recommend a restaurant for them to dine in after their wedding – she wanted to make sure they weren’t in their wedding finery next to a load of skiiers!
As a result, they had a reservation in the Walliber Stube, famous for its fondue, and an upgrade to a junior suite with a lake view. They received a complimentary breakfast on their wedding day, and had free champagne with their wedding meal. The newlyweds found the generosity of the staff to be almost overwhelming.
After the delicious meal, the bride and groom cut into a small wedding cake created by Crystal Hum in Alberta. The cake was made from coconut sponge and was decorated to look like a small gift. Tartan ribbon and the floral topper provided by the florist finished the cake off perfectly.