Skip to main content

Upholstery lesson 3 - a new project

Bonjour mes belles,

Ours was another busy weekend and it was over before we knew it.

I managed to get some treasure hunting in yesterday and we found a few fabulous items which I have not had time to photograph.

Reason being I spent this morning having another upholstery lesson with the fabulous Debra, starting work on a chair that I found yesterday morning.

It needed more stuffing so it has been restuffed, lined and covered in antique chanvre type material and edged with some vintage passmenterie in a lovely cream colour which matches the colour of the fabric.

The material and lining were tacked on and I am slowly getting to grips with using a hammer, the last time I used one was when I was 13 years old in a wood working class which was quite some time ago.....

At next week's lesson I will be adding some additional stuffing to the top part of the chair and then lining and covering then finishing it with some more lovely edging.

Love the detail on the chair.....

The top part of the chair is what the bottom part looked like before I recovered it, I have never seen a chair undressed before  and now appreciate the work that goes into making a chair.

I cannot wait until my next lesson.......

Back tomorrow with some photos of the goodies that I found yesterday.

à demain, Leeann x


  1. Hi Leeann!
    Yes it is me rising from the ashes....... Your chair is greatt! I can tell she is a very good upholsterer with the tightness and the detail. It is worth the extra effort to get the padding right it is gorgeous!!!!!!! xoxox Maryanne

  2. What a beautiful chair. When we bought our house a year ago it came with an old chair that I have been meaning to repair. Suddenly feel very inspired...thank-you!


Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.

By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.

Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream


1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…