With spring on the way, we asked Pierre Banchereau, the florist in charge of the famous Debeaulieu floral studio, for three tips that he would like to give more often.
Photos: Debeaulieu
#1: Know how to water your flowers
“Flowers are not all watered in the same way,” explains Pierre. For branches of flowers, it is recommended to cut a cross shape into the bottom of the stem with clippers and then to hammer the branch in order to soften the wood. “For bulbs, such as tulips, hyacinths and amaryllis, very little water is necessary: the stems are hollow and can therefore be softened on contact with water. 4 to 7 centimetres is enough, but be sure to change it regularly,” he explains. Finally, there is hortensia, which drinks a great deal of water: “You can wash it like a salad and then shake it dry.”
#2: Choose French flowers … usually
While Debeaulieu makes a point of sourcing locally when possible, Pierre points out that he sometimes goes to pick up his flowers in Holland. “People have this image of suppliers who deal with XXL volumes, but it’s far from being the case everywhere. We work with a lot of farms that are autonomous in terms of energy: the oxygen from the plants is collected to be transformed into electricity. It’s revolutionary,” he emphasises. In case of doubt regarding the season or origin, it’s recommended to ask your florist.
#3: Consider your bouquet as an object
“At Debeaulieu, we pay special attention to the vase in which the bouquet will be placed. Its dimension, colour, style, era. Bouquets accompany the DNA of a brand or a home interior, so it is essential to put care into your presentation,” he declares. What about a bouquet we offer to a person whose home we are not familiar with? “We don’t take any risks. We generally recommend white or pastels.”
Bonus: Be able to recognise a Debeaulieu bouquet
“We opt for diverse flowers and colours. But what we pay special attention to is volumes and differences in height. Roses? Not for Valentine’s Day. We prefer to offer them in a two-tone version, and rather in spring.”
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