For West Palm Beach couple Tristan Eckert and Julien Gremaud, it wasn’t necessarily love at first sight. Not mutually, anyway. According to Tristan, an account executive and marketing coordinator for Barnett Management, their relationship began as more of a boy-chases-girl story. “Persistence, charm, a strong sense of humor, and a French accent won me over after two years of pursuit,” she says.
But Julien, a chef and the owner of the popular West Palm Beach restaurant Avocado Grill, finally won Tristan’s heart for good during a spring ski vacation the couple took in Breckenridge, Colorado. “As we approached the top of a peak seven, Julien asked me to stop to take a break and to take in the view,” Tristan says. “Once I sat down, he got on his knee and proposed.”
On October 4, the couple were married aboard the Majestic Princess II on West Palm Beach’s Intracoastal Waterway, in a ceremony that Tristan describes as “rustic bohemian” and featuring hints of green “to tie in with Avocado Grill’s interiors.” The couple’s beloved pup, Bear, served as ring bearer. Tristan wore a Grace Loves Lace “Hollie” dress, a “free-spirited” frock whose bodice featured appliqued hand-cut lace motifs. Its floor-length skirt comprised layers of lace and silk chiffon panels that flowed over the ground.
Following the ceremony, the couple celebrated their nuptials alongside friends and family at Avocado Grill. A feast for the occasion was prepared in Avocado Grill’s kitchen by James Beard Award-nominated South Florida chefs—and friends of the groom—Clay Conley and Zach Bell. The couple treated their guests to an extensive raw bar, which featured clams, oysters, shrimp, and crab meat, all of which were presented beautifully in miniature mason jars with wooden spoons. Hot options included tuna foie gras sliders, mushroom empanadas, lobster, and short ribs—just to name a few. The bride and groom’s respective provenances were not overlooked, with the catering team preparing succotash to represent the bride’s Southern roots, and ratatouille to represent the French groom.
The couple’s four-tier wedding cake, created by West Palm Beach-based Sugar Monkey, comprised multiple flavors—chocolate cake with praline buttercream filling, carrot cake with spiced cream cheese buttercream, and orange cake with cream cheese buttercream—and was finished with white and gold-brushed fondant.
Of their celebration, says Tristan, “Enjoying the unbelievable food and wine and dancing with family and friends was something I’ll never forget.”
After their wedding, Tristan and Julien enjoyed an adventure-filled honeymoon in Belize. There, they stayed at Gaia River Lodge and Matachica Resort & Spa, exploring ancient Mayan ruins, caves, and waterfalls, snorkeling, fishing the Belize barrier reef, kayaking, and swimming with nurse sharks, barracudas, turtles, and rays.
Wedding planning + floral design: Cameron Keating Event Designs / Wedding gown: Grace Loves Lace / Bride’s shoes: Walk With Grace (custom) / Hair coloring: Jasmin Glassgold at Salon Magrit (Palm Beach) / Hair styling: Anastasia Lerner at Red Market Salon (NYC) / Makeup: Yaka at Salon Margrit (Palm Beach) / Groom’s Suit: Carlos Amorin (custom) / Photography + Videography: SMILE XXVII Studios / Entertainment: Spred the Dub (ceremony); DJ Adam Lipson, Ryan Anthony, and Mister Trombone (reception)