Chef Vitor Jover
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Chef Vitor Jover lifting a sheet of fresh pasta rolled out by hand
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Small celebrations · Búzios

Intimate wedding

A couple living in Australia hired Vitor without ever having tasted his food. They asked for sophistication without excess, welcoming to both sides of the family. Less than 24 hours before, a vegan guest appeared.

The story

A Brazilian couple living in Australia hired Vitor from a distance, without a tasting, to marry in Búzios with nine people at the table. The brief: sophistication without fuss, and neither side of the family left uncomfortable.

Vitor looked into what the couple loved, what they avoided and what would work for both families, and reworked the menu several times. He arrived at a dinner with squid from Arraial, cheeses from the Serra da Canastra and cumaru — and at the Raviolone d’Oro, finished in front of the guests.

Chef Vitor Jover piping the filling onto the fresh pasta
Hands closing the fresh pasta over the filling
Golden croquettes with slices of ham, on black grains
Ceviche served in coconut shells
Starter in a crisp shell on red seeds, on a blue platter
A dish being finished, slice by slice
Chef Vitor Jover plating at the counter, under the pendant lights
Dessert with a blue flower and cream on the side, on a grey plate
The wedding dinner, from prep to table.
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Less than 24 hours before the wedding, with the shopping and prep done, word came: a close friend of the couple was vegan. Vitor remade her dinner without changing the idea — same concept, same care — and without passing the pressure on to the couple.

The dinner being plated, through to dessert.

Intention

A sophisticated dinner that left no one on the sidelines.

Translation

A menu reworked until it fitted the family — and reworked again, in under 24 hours, for the vegan guest.

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Birthday at sea