Ali Elizabeth Beslin weds Gregory Paul Savoy

A seven o’clock evening wedding ceremony on Friday, September 19, 2014, at St. Martin de Tours Catholic Church in St. Martinville joined in marriage Ali Elizabeth Beslin of Broussard and Gregory Paul Savoy of Lafayette. The Nuptial Mass was celebrated by Rev. John “Buddy” Breaux.

The bride is the daughter of Tommy and Lori Beslin Broussard, Her grandparents are Judy Theriot of St. Martinville, the late Hardy Theriot, DeBlanc Beslin of St. Martinville, and the late Lilly Belle Beslin.

Ali is a 2007 graduate of Teurlings Catholic High School in Lafayette and attended Louisiana State University where she attained a Bachelor of Arts degree in 2011 and a Master of Arts in 2013, both in Communication Sciences and Disorders. She is  employed at Lafayette General Medical Center.

The groom is the son of Gaynal and Ann Savoy of the Rayne area. His grandparents are Raymond and Dorothy Mouton Rayne, Thelma Alleman of Rayne, and the late Ernest Alleman.

Gregory is a 2007 graduate of Notre Dame High School of Acadia Parish in Crowley. He attained a Bachelor of Science degree in Land and Resource Mangement from the Univeristy of Louisiana at Lafayette in 2012 and is presently employed by HPS Oil and Gas.

Against a musical background provided by organist Patrick Melancon, vocalist Katie Guidry and violinist Tommy Benoit, guests were ushered to their seats by Ryan Champagne, friend of the groom; John Leonards, friend of the groom; and Steffan Savoy, cousin of the groom.

Escorted by her father, the bride wore an ivory floor-length allure gown featuring a full delicate lace overlay with scalloped edging around a sweetheart neckline. The waistline was defined by a sash adorned with Swarovski crystals, along with white and ivory pearls. The back of the dress dipped in to a slight V-shape with scalloped edging which flowed into a chapel-length train with a lace hem. 

Ali wore a double-layered, fingertip veil of delicate tulle detailed with a pencil edging while carrying a garden cluster bouquet of white and ivory roses, white and blue hydgrangea, and green hypericum berries. The natural stems were wrapped in ivory ribbon and the bride’s maternal grandmother’s mother-of-pearl rosary. 

Serving as maid of honor was a friend, Lori Leday. Bridesmaids were Alaina Savoy and Emily Savoy, sisters of the groom, and Sara Meche, friend of the bride, Hilary Tuttle and Lindsay Domingue, friends of the bride.

Bridal attendants each wore an Adrianna Papell navy blue, floor length gown with starburst gathers in the front and rear. The gown was accented by a lace neckline with cap sleeves. Each carried a garden bouquet designed with white and ivory roses, blue hydgrangea, blue delphinnium, and green hypericum berries.

Named flower girl was Kailyn Hebert, daughter of Michael and Laci Hebert. She wore an ivory dress with a lace top which flowed into a tulle A-line skirt. The dress was accented by a navy blue ribbon at the waistline. She carried a pomander of daisies with green and blue accents.

Attending the groom as best man was a friend, Eric Zaunbrecher. Groomsmen were Eric Savoy and Ryan Savoy, brothers of the groom; John Beslin, brother of the bride; and Lance Racca and Jeron Abshire, friends of the groom. Ring Bearer was Max Trahan, son of Ryan and Annie Trahan.

Immediately following the wedding ceremony, the newlyweds were honored during a reception which included a dinner and dance held at the River Oaks Catering and Event Center in Lafayette. The reception hall was decorated by various floral arrangements in alternating sizes inclusive of white and ivory roses, blue and white hydrangea, accents of greenery and curly willow. Arragements were placed atop tall glass cylinder vases. A large floral arrangement with the wedding flowers was placed in the center of the buffet line. Tables were accented with silk navy table runners which were stitched using a quilted pattern.

Among the refreshments was the bride’s cake, a four-tier ivory confection decorated with delicate quiliting and ivory ribbon. Ivory roses, white and blue hydrangeas were placed atop the cake, along with clusters accenting each tier.

The groom’s cake was a traditional two-tier chocolate fudge confection decorated by a topper with wooden antlers and the initial “S.” The tiers of the cake were accented by shotgun shells of fondant.

Following a wedding trip to Antiqua, the couple is now residing in Lafayette.

Prior to the wedding, the groom’s parents hosted a rehearsal dinner on  Thursday, Sept. 18, at Fezzos Restaurant in Scott.