All About Napkins



Perhaps one of the most essential pieces of the dining table is the napkin. Both practical and decorative, napkins tie all of the elements of the table together. From intricately detailed prints to more contemporary solids, our wide array of linen napkins are sure to complement both modern and classic table spreads. Check out some of our favorites!


Jardine Napkins, $80 for 6.


Hemstitch Napkins, $75 for 6.


Khadhi Cotton Napkins, $45 for 4.


Natural Batik Bird Napkins, $22 for 4.


Sonia Napkins, $30 for 6.

Come Visit Us at the NY Now Gift Show!

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Come see Couleur Nature and Caravan at the NY Now Gift Show from August 17-20! We’ll be featuring our exclusive new Fall/Winter 2014 collection including new votives, copper vases, marble cheese boards and more! We hope to see you there at the Javits Convention Center, booth #3356.

All About Table Runners


Table runners have always been an elegant staple of dining tables everywhere. Whether paired with a tablecloth to provide a decorative accent or set right on top of a bare table, linen runners add a sophisticated element to your table.  Pairing a vibrant print can liven up a solid linen tablecloth, while a more simple design can provide a good contrast to an intricate spread.  From hand painted prints to beautiful solids, our array of table runners are versatile enough to satisfy all of your decor needs!


fruit-yellow-green-runner__73333.1328577943.1000.1000 Fruit Runner, $50.

burlap-natural-runner__82113.1328223867.1000.1000Burlap Natural Runner, $20.

sonia-burgundy-quilted-runner__82133.1328565051.1000.1000Sonia Burgundy Runner, $90.

lavender-runner__41574.1328217991.1000.1000Lavender Runner, $50.

petit_fleur_runner_blue__21745.1380918211.1000.1000Petit Fleur Runner, $25.

All About Aprons


Aprons have been around for centuries, historically worn by women around the house to protect one’s clothes from the mess of everyday chore work. However, aprons have come a long way since their days of being made of scrap fabric lying around the house. Our French linen aprons are just another piece of decor meant to make your kitchen beautiful. Both practical and elegant, our cooking aprons will keep the host looking stylish during any cooking spree! Check out some of our favorites:

Screen Shot 2014-08-06 at 6.07.04 PMTreetop Apron, $54.

Screen Shot 2014-08-06 at 6.06.25 PMPaisley Apron, $27

Screen Shot 2014-08-06 at 6.14.54 PMBougainvillea Apron, $54.

Screen Shot 2014-08-06 at 6.05.52 PMLemon Tree Apron, $54.

Summer Recipe Series: Summer Drink

Now that August is here, it’s time to beat the heat. We love a refreshing beverage on a warm summer afternoon. Why not try this delicious Strawberry Lavender Lemonade from The Broken Bread?


Strawberry Lavender Lemonade 
Author: Kristan Raines
Yields 5 cups

  • ¾ Cup Fresh Strawberry Puree, plus a few extra for garnish
  • 6 Tablespoons of Honey, or about 5 Tablespoons Sugar
  • 3 Tablespoons Dried Lavender
  • ¾ Cup of Lemon Juice – About 7 lemons
  • 5 Cups of water

Equipment: Large Saucepan, Food Processor/Blender, Fine Mesh Sieve

1. Mix water and honey into a sauce pan and bring to a boil, and stir until the honey dissolve.
2. Once the water is boiling add 3 tablespoons of dried lavender and remove from heat.
3. With the lid on, let the lavender steep for about 10-12 minutes.
4. While the lavender is steeping, place strawberries in a food processor/blender and puree till smooth.
5. Combine the lemon juice and strawberry puree into pitcher.
6. Pour hot water through a mesh strainer into the strawberry and lemon mixture.
7. Let lemonade chill for up to 2 hours before serving, or until cold. If the lemonade seems a bit tart, simply add a bit more sweetener to mellow it out,
Optional: Dice up a few strawberries and place a small amount in each glass before serving.

Read the full post here!

How to Cozy Up Your Patio


Summer is the perfect time to host a party or gathering outside, and what better place that right in your backyard! From barbecues to bonfires, hot days and warm nights are great for enjoying your patio. Here are some essentials to transform your backyard into a cozy oasis!

Honeycomb Votive
Trade in your outdoor lighting and line your table with cozy votives for a beautiful ambiance. $15.

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Bleu D’Chine Square Plates
Having a set of outdoor dishes on hand is perfect for last minute s’mores. $40 for 4.

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PinStripe Tablecloth
Throwing a linen tablecloth over a plastic or wooden table makes for a more homey aesthetic. $75.

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Color Pop Glasses
It’s always essential to have glasses on hand for a nightcap by the fire. $45.

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Picks for the Perfect Picnic


With August and Labor Day fast approaching, it’s time to savor these last few weeks of summer. When the sun’s out and the weather’s warm, why not take your lunch to-go for an outdoor picnic? From glasses for homemade lemonade to a bottle opener for a cold brew, we’ve got you covered with everything you’ll need for a fun-filled afternoon!


PinStripe Tablecloth
Whether you’re outside on your patio or enjoying your meal on a picnic table, this PinStripe print just screams “picnic.” $75.

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Khadhi Cotton Napkins 
Perfect for any picnic, these cotton napkins will pair well with any decor. $45 for 4.

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Iron Bird Bottle Opener 
Don’t get stuck without a way to open that cider or ale! $17.50.

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Color Pop Glasses
These tiny glasses are the perfect size for a glass of sweet tea or lemonade. $45 for 4.

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Striped Market Bag 
A cute, roomy tote is essential for storing all of your picnic needs. $40.

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All About Tea Towels

Tea towels date back to early 19th century England when women used the linen for its soft fibers as a tool for drying their expensive china and serving ware without causing scratches or damage. The tea towel served many purposes on the tables of Victorian hostesses whether placed as a covering for tea time biscuits or used to wipe up spills. Today, the linen tea towel is still a beloved addition to any kitchen or outdoor setting. Whether you wrap it around the arm of your ice tea pitcher or leave it hanging on the handle of your grill, tea towels are a must for any host. Check out some of our favorite french tea towels for summer!


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Lavender Tea Towels, $48 for 3.

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Natural Batik Bird Tea Towels, $48 for 3.

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Springfields Tea Towels, $48 for 3.

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Sunflower Tea Towels, $48 for 3.

All About Votives

Historically considered a religious symbol used as an offering placed before a statue or shrine, the use of votive candles is widely expanding.  Now a design staple, votives can serve as delicate accents to brighten up almost any room in the house.  Here is a look at some of our different designs from the new collection!

The Birch Collection 
Featuring a textured design and bold, hand painted exterior, the birch collection marvels with its elegant aesthetic.  $12.50.

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 The Petite Collection
True to its name, the Petite Collection include our smaller votives, perfect for more delicate decor on a night table, vanity or bathroom counter. $7.

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The Honeycomb Collection 
With its beautiful texture reminiscent of the work of honeybees, the Honeycomb Collection is equal parts unique and sophisticated. $12.50-15.

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The Geo Milo Collection 
The geometric shape of these votives add a funky, modernized twist to the traditional design. $8.75.

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The Frosted Branch Collection 
The beautiful matte design of this linearly textures votive come in bold colors like lavender, turquoise and gold. $12.50.

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Summer Recipe Series: Seasonal Dessert

Summertime means fresh, seasonal fruits and vegetables ripe for the picking- and cooking! Taking advantage of produce that is in season is a great way to spruce up your summer menu and add some fresh flavors to your diet.  Here is an amazing dessert from blogger The Broken Bread featuring one of our favorite summer fruits: peaches!



Photo courtesy of Kristan Raines.

Peach Gallette
Recipe by Kristan Raines

Pie Crust

  • 1 Stick (4 ounces) cold unsalted butter, cut into ½ -inch pieces
  • 3 to 4 Tablespoons cold water
  • 1 ¼ Cups (6 ¼ ounce) unbleached all-purpose flour
  • 1 ½ Teaspoons sugar (omit for a savory crust)
  • ¼ teaspoon salt

Equipment: Rolling Pin, Baking Sheet, Parchment Paper, Small Knife, Pastry Brush, Medium Bowl, Cooking Rack, Food Processor or Pastry Cutter.

Place the butter pieces in a bowl or on a plate and freeze for at least 20 minutes. Refrigerate the water in a small measuring cup until needed.

Mix the dough: Place the flour, sugar, and salt in the bowl of the food processor. Process for 10 seconds to blend the ingredients. Add the frozen butter pieces and pulse 6 to 10 times (in 1-second bursts), until the butter and flour mixture looks like crushed crackers and peas.

*Alternatively, you may also cut the butter by hand with a pastry cutter, or fork. The only difference would be to cut your butter in two parts. Cut in the first half, making sure to achieve the texture of crushed crackers. Then add in the rest of your butter and cut until the size of peas. Continue with recipe as normal.

Immediately transfer the butter-flour mixture to the large bowl. Sprinkle a tablespoon of the cold water over the mixture and fluff it in, then add another, and another, until 3 tablespoons have been added. Continue to fluff and stir 10 to 12 times. It will not be a cohesive dough at this point but a bowl of shaggy crumbs and clumps of dough. Before bringing the dough together, you need to test it for the correct moisture content. Take a handful of the mixture and squeeze firmly. Open your hand. If the clump falls apart and looks dry, remove any large, moist clumps from the bowl then add more water, one teaspoon at a time, sprinkling it over the top of the mixture and immediately stirring or mixing it in. Test again before adding any more water. Repeat, if needed. The dough is done when it holds together (even if a few small pieces fall off). If the butter feels soft and squishy, refrigerate before continuing. If the butter is still cold and firm, continue to the next step. (Note: Adding the liquid may also be done on low speed in a stand mixer fitted with the paddle attachment-add three-fourths of the liquid, test for moistness, then add the remaining liquid if needed.)

Knead and chill the dough: Turn the dough onto a work surface and knead gently 3 to 6 times. If it won’t come together and looks very dry, return it to the bowl and add another teaspoon or two of water (one at a time), mixing in as above, and try again. Flatten the dough into a 6- or 7-inch disk, wrap in plastic or parchment paper, and refrigerate for 30 minutes. This allows time for the dough to hydrate fully and for the butter to firm up again.

Roll the dough: If the dough has been refrigerated for more than 30 minutes, it may be very firm and hard and will crack if you try to roll it. Let it sit on the counter for 10 to 15 minutes until it is malleable but still cold. Dust your work surface generously with flour and set the disk on the flour. Dust the top with flour. Roll, turning the dough, until you’ve got a 13 inch circle about ⅛ inch thick. If at any point the dough becomes warm and sticky, gently fold it into quarters, unfold it onto a baking sheet and refrigerate for 15 minutes, or until the butter is firm again.

Storing: The dough can be wrapped in plastic and refrigerated for up to 2 days, or double wrapped in plastic, slipped into a freezer bag, and frozen for up to 1 month.

Source:  Art and Soul of Baking 

Peach Filling

  • 2-2.5 Medium sized yellow peaches
  • ¼ Cup Evaporated Cane Sugar
  • 2 Tablespoons Flour
  • ¼ Teaspoon Salt
  • 3 Tablespoons Melted Coconut oil, Divided

Thinly slice peaches (1.2 to 1.4 inch) and set aside.

Combine all dry ingredients and then add the 3 Tablespoons of coconut oil, and mix until fully combined.

Remove rolled out dough and transfer it to a baking sheet lined with parchment paper. Starting from 1 to ½ inches from the edges of the round, arrange the peach wedges in a single layer in circular direction. Continue until you reach the center of the round.

Sprinkle the sugar mixture all over the peaches.

Fold the outer edges of the dough over the peaches, in an overlapping manner around the entire round.

Place the assembled Gallette in the fridge and let chill for about 15 minutes. I like to start pre-heating my oven to 375 at this point.

Brush the outer crust with the remaining 1 tablespoon of melted coconut oil.

Place in the oven for 35-40 min, or until the crust is brown, and the fruit is bubbling.

Recipe adapted from Food 52.

Check out the full post here!