Rene & Barbara Stoeltie
This season’s collection is quintessentially French Country. Layered into this W17s fabric is a season of contrasts - the secret to staying on trend this winter. We mix vibrant velvets with subdued fur, industrial furniture with classically inspired pieces. Modern shapes meet classic French. Our crystal droplet chandeliers take you to the glamour of the 50’s while our antler inspired range of metalware transport you directly to a snow covered mountain retreat. Our peasant style serving plates and bowls conjures up images of hearty, roasted fare and is juxtaposed on a linen tablecloth with lace edging. Offbeat shades of blue and green are hero in the bedroom this season with velvet contrasted against a simple cotton boho print. The winter bedroom has never looked so fresh, and will inspire the most ardent minimalist to layer up this winter.
Here are a couple of our favourite shots from the W17 campaign.
Catalogue out soon!!!!
March the 1st marks the first day of a new season. The crisp autumn breeze and fallen burnt orange leaves spark a feeling of change as we look to update our interiors for the cooler months ahead.
Vibrant colors and luxurious textures take the lead in French Country Collections' Winter 17 range. Velvet cushions in rich berry tones, reminding us of summer fruits, are juxtaposed against natural and earthy colours of rust and amber.
Velvet cushions available in store from April.
Immerse yourselves into the abundance of textiles for those cooler autumn nights.
French Country’s Mongolian lambs wool shrugs and cushions are a must have for updating your home this season. Flung over the couch, bed or even the floor – an easy yes for adding character and quality to your interior space.
Available in grey, taupe, mauve, blue and grey ombre. In store now.
French Country Winter 17 will be arriving in store from March.
All items are subject to availability and stock levels.
This rather posh mushroom soup recipe is super easy to make and makes the most of delicious earthy mushroom flavours. When field mushrooms are plentiful it’s the perfect recipe to deal with the glut. Great as a light meal served with cream fresh, crusty bread and additional sautéed mushrooms.
6-700gms mushrooms plus extra to sauté as garnish
– field mushrooms, button, browns or Portobello’s
2 large brown onions thinly sliced
2 cloves garlic finely chopped
2-3 Sprigs of fresh thyme – twigs removed.
1 tbsp butter
2 tbsp olive oil
250mls white wine
500mls Chicken stock
Salt & pepper
300mls Pouring cream
Crème fresh & crusty bread to serve
In a large sauce pan or high sided fry pan sauté the onions and garlic in the butter & olive oil over medium heat until translucent. Sprinkle the thyme leaves on top of the onions.
Place all the mushrooms in a food processor and blitz until finely chopped.
Place chopped mushrooms in pan with onions and pour over white wine. Simmer for 1-2 mins to reduce liquid. Season with salt & pepper.
Pour over the chicken stock and bring to a boil for 1-2 minutes, add cream and reduce heat and simmer for 5mins. If you prefer a thicker soup add a tablespoon of cornflour mixed into a slurry with water to thicken here.
Test seasoning and serve hot with crème fresh and a few additional sautéed mushrooms slices.
Recipe, styling and photography by Fiona Hugues and Jani Shepherd of Gatherum Collectif.
Bleu dinnerware by French Country Collections, available in store at un deux trois.
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