Monica Bîrlădeanu married doctor Valeriu Gheorghiță on October 5, and although the couple tried to keep the whole event at the Snagov Palace as discreet as possible, the first images from the wedding of the two have already appeared on social networks.
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Monica Bîrlădeanu and Valeriu Gheorghiță dance the newlyweds’ waltz photo: Instagram
The wedding took place at the Snagov Palace, where the guests were chosen with the greatest care. Geanina Ilies was the one who posted the first photo of the bride Monica Bîrlădeanu who shines on the most important day of her life in a gorgeous transparent lace dress with a deep neckline and accessorized with flakes on the lap. Monica wears a gorgeous necklace around her neck, but also a pair of shiny earrings, Click!.ro writes.
The bride and groom waltz
Monica and Valeriu opened the wedding with the bride and groom’s waltz, which left the guests speechless. They simply floated in waltz steps to the tune of The Second Waltz (André Rieu). Carbonic ice was not missing from the magical setting, an effect that created a fairytale atmosphere.
The two lovers had a special moment. The second song they danced equally well was a Macedonian song. Valeriu Gheorghiță chose this piece because he is Macedonian.
Five star menu and guests to match
Among the guests at the select wedding of the two were: Andreea Marin and Adrian Brâncoveanu, Geanina Ilies, Adelina Pestrițu and Virgil Șteblea, Maria Buză, Andreea Raicu, Elvira Deatcu and her husband, Daciana Sârbu, etc.
Monica’s and Valeriu Gheorghiță’s godparents are two close friends, Mariana and Ionuț Tudorache.
The menu prepared for the guests was exclusive. It included browned sturgeon (served with black butter, lemon roe and cripsy arugula, couscous salad in baked rice sheet and caramelized carrot), sarmales in a nest (wrapped in horseradish leaf, linden, vine and cabbage, baked in the oven with a lot of dry white wine and homemade borscht, served on roasted polenta, sour cream, ribs and hot peppers), pork tenderloin medallion in a crust of greens, barbeque sauce, potatoes baked in the oven with olive oil, and flavored with rosemary or baked duck leg, served with sauteed red cabbage with apples and onions, salad of new pickled cucumbers flavored with dill and sunflower oil.
The bride and groom’s cake was also to measure. It was made from Italian meringue, dark chocolate ganache and sour cherries.
