• Top Interior Designers to Follow

    Alex Vevoordt

    Alex Vervoordt is a world renowned collector, antiquarian and interior designer. He is compelled by the concept of time, space and nature which he takes inspiration from and expresses in his work.

    Jeff Andrews

    Internationally celebrated interior designer Jeff Andrews. His innovative and refreshing approach makes him one of the most sought-after interior designers in the industry.

    Karen McCartney

    Karen McCartney is best known for her work in the world of interiors, architecture, design and home wares across print media (editing marie claire lifestyle and Inside Out magazines) and more recently as the editorial director of Temple & Webster, driving their award-winning blog.

    Kelly Wearstler

    Kelly Wearstler’s global luxury lifestyle brand is renowned for its distinctive designs and sophisticated soulful vibe pioneered by the celebrated interior designer. With a signature style that juxtaposes raw with refined, melds colour, sophistication and spirited spontaneity, and seamlessly blends diverse periods of furniture under one roof, Wearstler has revolutionized the look, feel and meaning of modern American design.

    Rene & Barbara Stoeltie

    Since 1984 Barbara and René Stoeltie, writer and photographer, have collaborated on over fifty art, lifestyle and interior books. They have also published an impressive number of articles in prestigious magazines such as The World of Interiors, AD, Vogue, Elle, House and Garden, House Beautiful, Maison Française, Mezonin, Case da Abitare, La Mia Casa, Architektur un Wohnen, Veranda and many others.

  • Winter Collection 2017 - What to expect


    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!!!!

  • Autumn Colours & Textures

    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 store now in a selection of colourways including the hot colour of 2017 – Navy.

    And finally, we are so in love with the new shorthaired goat fur collection. The quirky leopard print cushion is perfect for adding a bit of fun to your living or bedroom space this season.

    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.


    Beef shins are totally underrated and are a meltingly delicious cut to use for a long slow cook, the bits of bone marrow adding genuine European style flavour depth and mouth-watering unctuousness. This recipe full of citrus and brandy flavours is the perfect way to utilise your La Chamba cookware this winter – pretty much brown your meat, throw everything in and leave it to cook a few slow hours. Serve with creamy mash and or crusty bread and salad greens.  


    6 large slices beef shin [3cm thick]
    2 brown Onions, sliced
    2 cloves Garlic, chopped
    100mls White wine
    Grated zest of 2 Oranges
    Grated Zest of 3 Lemons
    ¼ cup orange juice
    Juice of 1 lemon
    1 ½ cups Beef stock
    1 cup Brandy
    2 tbsp Maple syrup
    Salt & Pepper
    400gm Tin of cherry tomatoes
    2-3 sprigs of fresh Flat leaf parsley
    3-4 fresh Bay leaves
    2 sprigs fresh Oregano


    In a pan over medium heat, brown the beef shins in batches in a little olive oil & butter.
    Place the browned shins in your La Chamba lidded pot.

    In the same pan in the juices from the beef, gently sauté the onions and garlic until softened.
    Add the white wine and with a wooden spoon scrape the delicious brown bits from the pan.
    Pour this onion mixture over the beef shins.

    Preheat oven to 160c. Add all the other ingredients to the La Chamba pot and jostle things
    around so everything is evenly combined. Season with salt & pepper.

    Place the lid on and cook for 2-2 ½ hours or until the meat is falling from the bone.
    Skim a little of the fat from the surface and serve hot with creamy mash or crusty bread.


    Recipe, styling and photography by Fiona Hugues and Jani Shepherd of Gatherum Collectif.




    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.

Added to cart