Royal wedding bells rang out for Princess Madeleine of Sweden on June 8th as she exchanged vows with her own Prince Charming, American banker Christopher O’Neill.
Inside the Royal Chapel at the Royal Palace of Stockholm, a gathering of guests– among them the bride’s sister Princess Victoria and Prince Daniel, Princess Charlene of Monaco, the Earl and Countess of Wessex, Crown Prince Frederik and Crown Princess Mary of Denmark, and Crown Prince Haakon and Crown Princess Mette-Marit of Norway– looked on as the bride walked down the aisle alongside her father, King Carl XVI Gustaf.
The Princess was a vision in a Valentino creation fashioned from pleated silk organza with appliquéd ivory-hued Chantilly lace, its beauty enhanced by a silk organza veil bordered with tulle which was accented by delicate Chantilly lace orange blossom and point d’esprit dots. Adding the crowning touch to the ethereal look was a diadem adorned with orange blossoms.
During her stroll to the altar the bride clutched an all white bouquet comprised of Austin roses, Schneewittchen, Winchester Cathedral and Alabaster roses interspersed with lilies of the valley and myrtle.
Tiny tiaras highlighted with pearls and handmade paper flowers topped the coifs of young female attendants, who donned silk creations by Livly and held on to lily of the valley nosegays as they made their grand entrance inside the chapel along with young male attendants, who wore woolen trousers and jackets detailed with silk taffeta and silver braid by the same children’s clothing company.
A harmonious marriage of traditional music and relatively contemporary tunes provided the soundtrack to the 45-minute, bilingual ceremony, ranging from the Wedding March from Gotland and the hymn Love Divine, All Loves Excelling to a rendition of The First Time Ever I Saw Your Face.
Kissing in front of a delighted crowd of well-wishers, after the ceremony the newlyweds departed in a horse drawn carriage for the S/S Stockholm, which bore the bride and groom to Drottingholm Palace for a banquet which includes servings of butter-baked salmon trout with boiled white asparagus, roast fillet of veal and Pavlova with Italian meringue, wild sorbet and strawberry ice cream, white chocolate and fresh wild strawberries.
Photo Credit: Ewa-Marie Rundquist, The Royal Court