In fact, the planning of the menu for the celebration started the day after their August engagement.
“We were having a grand breakfast with my parents at Alain Ducasse’s restaurant [at the Hotel Plaza Athénée in Paris],” Bailon tells PEOPLE. “I was looking at the chandelier and said to Israel, ‘I wonder if they do weddings here?’ Within five minutes he had the event coordinator in the room ready to take us on the tour to show us around and right then and there we booked venue.”
For the Nov. 11 wedding reception, Ducasse and his team prepared entree options of filet mignon, sea bass, dover sole, chicken cordon bleu, filet of veal, and a vegetarian dish. The famed French chef also provided an assortment of classic french dessert options, but Bailon and Houghton also had a traditional American wedding cake baked.
“We love, love, love red velvet cake and red is one of our colors so it was perfect,” Bailon says of the SweetNess & Cook cake, which also had cream cheese filling.
But the couple did not stop there.
“We realized that when we go to weddings, you eat but then you dance and drink for hours and by midnight everyone is starving,” says Bailon. “So at midnight we had Frank Sinatra’s ‘New York, New York’ play and at the end, as Jay Z and Alicia Key’s ‘Empire State of Mind’ began playing, servers walked in with pizza boxes in the air.
Bailon, 32, and Houghton, 45, actually had custom rose-gold pizza boxes made with their crest on them.
And even though the couple had been on strict diets and lost over 20 lbs. each before the wedding, “we told ourselves we were allowed to indulge at the wedding,” says Bailon. “We had to celebrate!”