NorthShore Magazine: French Lessons

NORTHSHORE MAGAZINE
May 2021
Text by Victoria Abbott Riccardi
Photography by Brit Perkins

Local cookbook author Marc J. Sievers shares ideas on hosting the perfect spring brunch and called on Sandra Sigman of Les Fleurs to create breathtaking florals for a Sunday brunch table.

Floral designer Sandra Sigman, who owns Les Fleurs in Andover, created the arrangements for Sievers’ table using roses, ranunculus, Dutch frill tulips, poppies and greenery for texture and balance. To balance out the arrangements, she filled small cordial glasses with buds and trailed them down the table.

“I wanted something loose airy and not too fussy so I made two wreath-shaped arrangements in pinks, pale apricots and yellows. You can mimic this look using similar-colored blooms arranged in two low containers and bud vases. Candles add a welcoming glow even at brunch and pink feels warmer than icy white. While you’re at it, pull out that fine china, silver, and linen you’ve been saving for a special occasion because this brunch is it! Simply mix in some casual pieces to prevent the table from appearing too precious, such as rattan chargers under the Limoges and everyday water tumblers next to crystal flutes. Everybody needs a little “happy” now, given all that we’ve been through. And this sweet brunch is the perfect way to provide it.”

Sandra Sigman for Northshore Magazine

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