With This Ring: Henican-Simon
When Margaret Anne Henican and Cameron Lawrence Simon met at a family friend’s crawfish boil sparks flew immediately; the couple’s first date to Cameron’s favorite Tex-Mex restaurant, El Patio in Houston, Texas was the start of a romance to last a lifetime.
To ask for Meg’s hand in marriage, Cameron invited both families for dinner in the Wine Room at Commander’s Palace, a restaurant where the Henicans have made many special memories. Privately, before dinner, Cameron got on one knee and asked for Meg’s hand. Hiding the ring, Meg and Cameron waited for everyone to arrive before sharing the news with a glass of champagne.
The couple had wanted a destination wedding from the start, and decided Paris, as the City of Love, would be the perfect venue. Neither one of them had ever been to Paris, but the obvious connections to New Orleans and Meg’s alma mater, Notre Dame, made the selection a natural one. The reception venue was an easy choice, as nothing quite represents iconic Parisian elegance like Hotel George V on the Champs-Élysées.
The night before the wedding, guests enjoyed a cruise on the Seine aboard a private yacht where they took in the spectacular views of the city. A sumptuous supper included Ibérico ham, assorted aged cheeses, tuna Tataki, sea scallop carpaccio, quinoa veggie bowl and sliders of beef cheek burger with foie gras.
On Saturday, May 5, 2018, Rev. M. Haddad married Meg and Cameron at the American Cathedral in Paris. Ceremony music was Pachelbel’s “Canon in D” and “Ave Maria” both played by a string quartet, and “Trumpet Voluntary” by Clark played by the cathedral organist. The bride wore a long-sleeved Chantilly lace bateau neck overlay with a silk charmeuse gown with a sweetheart neckline, trumpet skirt and an open back.
The wedding reception was held at the Four Seasons Hotel George V where Executive Chef Christian Le Squer oversaw the catering, including the wedding cake.
The style and décor of the reception was the epitome of classic French style with a stunning floral décor of white roses and hydrangeas complementing the Versace tableware.
The wedding cocktail was, fittingly, a French 75. The menu included a tomato, avocado and crabmeat napoleon with vanilla oil; lobster cooked over coarse salt with noilly, civet sauce and fennel with orange; paired with Pouilly-Fuissé, Domaine Saumaize, 2016; and filet of beef draped with mozzarella, sundried tomato and basil paired with Margaux Brio de Cantenac, 2006.
Guests took to the custom monogrammed dance floor to the tunes of Midnight in Paris, and the couple enjoyed their first dance to “Come and Get Your Love” by Redbone.
The couple had already spent 10 days before the wedding in Paris, exploring and falling in love with the city with family and friends. Following the wedding they made their way to Côte d’Azur after a brief stop in Provence, traveling via train through the French countryside.
Meg and Cameron now live in Houston, Texas, where Cameron is a Vice President of Stallion Oilfield Services and Meg is a Senior Sales Representative for Medtronic.
Bridesmaids’ Dresses: Bespoke dresses by Yvonne Counce
Groom’s Attire: Bespoke tuxedo by Tom James
Groomsmen’s Attire: Classic black tuxedo
Engagement Ring: Custom modified cushion cut set in a pavé band
Bride’s Wedding Band: Vintage diamond wedding band from Friend & Company
Groom’s Wedding Band: Deutch and Deutch Jewelers, Houston, Texas
Coordinator: Heather Jerue, Rendez-vous, Paris, France
Florist: Jeff Leatham, Artistic Director, Four Seasons George V
Favor: Embroidered French linen tote filled with macarons, champagne, baguette and patisserie cookies.
Invitation: Maria Helena
Photographer & Videographer: John Nassari, London, England
Hair & Makeup: Jason Le Carrour, Director, Dessange Paris