You have probably admired her work without knowing it. Every Thursday, a small studio sends peonies, branches and odd little stems to half the restaurants we love.
Restaurant flowers have to work hard. They need to look good at lunch and at midnight, survive a busy pass and never smell stronger than the food.
How she works
She visits each room before the first delivery, notes the light and the color of the plates, then builds a weekly arrangement that changes with the market.
“A table arrangement should start a conversation, not stop one.”
Bring it home
Buy fewer flowers and more stems. One big branch in a heavy vase looks better than a tight bunch from the corner shop.
Her studio opens to the public on Saturday mornings. Go early, before the restaurants take the best of the week.
Inès Duval
Fashion Editor
Inès covers what people actually wear, from tailoring to sunglasses indoors. Previously a stylist.
