Following the Thread of Creation Across Inspirations

The brand Yves Delorme, since the beginning of its journey has been inclined towards creation, a passion for products, as well as for poetry and amazement.

Beginning of course with Mr. Yves Delorme, the original designer of the brand who fi rst collaborated with couturiers such as Pierre Cardin in the 70s, in particular in the domain of bath linens… always infl uenced by research for perfection, colour and form for the bathrobe.

Later, with the merger Fremaux Delorme, he passed the torch on to Mme Évelyne Julienne, designer in interiors, jewelry and art de la table. Évelyne became the inspiration and creation of the new brand Yves Delorme for over 20 years. Her marvelous hand guided us through the most magnificent gardens, and encouraged us to dream of exotic and far-away destinations. She left the mark of her style, gentle and poetic, while weaving these seasonal tales that, bit by bit were diffused across the globe in France and Europe, The United States, Japan, Russia and Australia.

Évelyne, now desiring to fully dedicate herself to her artistic vocation, will now pass the torch onward to Mme Laurence Rouet, while inspiring her with her passion, her love for well-elaborated products and for the creative process. Laurence knows quite well the world of home lifestyle, having collaborated at length with Fremaux Delorme through the licensee, Kenzo. Laurence will trace her contemporary journey certainly differently, reinforced by the two years spent with Évelyne, and while lending her eye for fashion and her personal engagement!

Long Road to Yves Delorme.

 

 

How to dry your linen

Let’s carry on sharing with you special care information for your favourite linen …

How would you dry your Yves Delorme products ?

Line drying linens is ideal, leaving linens nearly wrinkle free and smelling fresh, but using your dryer with the proper settings will bring about satisfactory  results, leaving your linens relatively wrinkle-free and soft.

Do not over-dry your linens by using a dryer setting that’s too hot.

Set your dryer on permanent press, which has a cool –down cycle at the end that helps reduce wrinkles. Most dryers have an air cycle that simply tumbles its contents without any heat. This is also a good method for drying linens.

Remove your linens promptly to reduce wrinkling.

Smooth them out, finger pressing details like flanges on pillow shams, borders on flat sheet, edges of tablecloths or napkins.

Then fold carefully.

Et voilà !

Top Stain Removal Secrets from Yves Delorme

Caring for your linens ?

Yves Delorme shares with you some stain removal tips …

Berries and Fruit

If the stain is still wet, sprinkle with salt and gentle liquid soap. Let sit for a couple of hours, and rinse well. If the stain is dry, a solution of borax (one part borax to six parts water) may remove the stain. Soak until it has disappeared.

Blood

Attend to bloodstains immediately. Rinse well in cold water (never hot – it will permanently set the stain), then try one of the following: A) sprinkle the stain with unflavoured meat tenderizer; or B) blot on hydrogen peroxide with a damp cloth, allow to bubble, then wipe with a fresh cloth. Repeat if necessary. For dried bloodstain: soak overnight in cold water and two cups of salt. Wash as usual.

Butter or Margarine:

Mix one teaspoon of detergent with warm water. Apply to spot and blot. You may need to repeat a few times. Or mix one part white vinegar and two parts water. Saturate the stain and blot until dry. Wash as usual.

Candle Wax on Table Linens:

Gently peel away the wax that can easily be removed with your fingernail. If the wax is soft, harden with an ice cube. Place the item between two sheets of brown paper and press with a warm iron; the remaining wax will be absorbed by the paper. If the wax is coloured, wash with a bleaching agent.

Coffee or Tea:

Apply a borax solution (one part borax to six parts water) directly to the stain, then wash in warm, soapy water.

Grease:

Do not allow grease stains to set! Sprinkle fresh grease stains with baking soda or corn-starch and leave for a couple of hours until the powder gets thick. Scrape away and repeat the process. Brush off the powder and launder as usual.

Grass (on tablecloths):

Mix one-third cup vinegar and two-thirds cup water. Apply to stain and blot. Or pre-soak in hydrogen peroxide and launder as usual.

Lipstick:

Scrape off as much as you can with a dull knife. Use a prewash spray and rub with a clean white towel. Wash as usual.

Mildew:

Apply white vinegar and lemon juice to kill the mildew. Let the item sit in the sun for a few hours. Wash as usual, but separately.

Scorch Marks:

Treat the same way as mildew, but drying in the sun is not necessary.

Wine:

White win is easily removed with normal laundering. Red win stains can be handled two ways:

A) rub salt on the stain, and soak in cold water; if the stain is stubborn, rub the salt into it to remove;

or B) saturate the stain with club soda until it disappears.

 

Next time your linen has a stain, try those tips !

Also don’t forget to share with us your own secrets for stain removals …

 

How to care of down products

Always use a duvet cover to protect your duvet and keep it clean. Use pillow protectors on down pillows, and wash the protectors regularly. A mattress protector over a feather bed is strongly recommended.

Duvets, pillows and feathers beds should be fluffed daily to maintain the loft and fullness of the down.

If soiled or stained, duvets and pillows can be spot cleaned with a damp cloth and mild soap.

If feather bed or silk duvets become soiled, dry clean only.

For cleaning down duvets and pillows, we recommend laundering rather than dry cleaning. Laundering rejuvenates the lofting quality of down, making duvets and pillows full, fluffier, and fresh smelling.

You may wash down items in a front loading, extra-capacity washer (the kind used by professional laundries) using a mild detergent in warm water.

Do not use top-loading washing machines because the agitation may damage the delicate cotton cover. Some modest shrinkage or wrinkling may result from washing, but will not be visible once the duvet is in a duvet cover.

Down duvets and pillows love drying in the sun. Spread them out on a sheet on the grass or deck, and shake them vigorously from time to time while drying.

Or you may tumble dry in a dryer set on medium heat. Remove every hour and fluff.

Placing a few tennis balls in the dryer will facilitate the drying.

Be certain your down duvet and pillows are thoroughly dry before returning them to the bed or storage.

Always store in cotton bags, never in plastic.

And you ?  Do you have secret tips to take care of down products ? Share with us your ideas…

Down

 

 

Fremaux Delorme a family story – Part 3

In 2002, the group Fremaux Delorme was created, with the ambition to develop a fuller luxury strategy; newer concepts, and to follow design trends and to privilege research. Today, the technical chain is complete; from the conception phase to distribution, passing by production with a sense of perfection. This reflects the nobility of materials and the requirement of attention to details that mirrors Haute Couture.

The brand developed with the lifestyle concept, incarnated in the products since 2004, with the addition of table linens, candles and other home décor items; continuing into 2008, with the alliance of the home furnishings brand, Mis En Demeure.

Creativity – Brand Development – Retail Environment – International Presence are the pillars upon which Dominique Fremaux developed his Group with an extraordinary savoir-faire in the textile industry.

Today, Our strength lies in the concepts of our collections and in the quality of our distribution

says Dominique; which is most likely why he is very dedicated to these particular subjects. When asked what is the key to his success, he answers, without hesitation,

our products and our people.

And this family story is not over, because the new generation has arrived.

Amaury, Alban et Dominique Fremaux, 2013
Amaury, Alban et Dominique Fremaux, 2013

Amaury, 35 years old, has evolved with the group since 2003. As Retail Manager for Yves Delorme in the United States, he garnered experience and evolved to Commercial Director for Olivier Desforges in 2006, one of the brands in the Group portfolio.

In 2009, he became Director of Futur Home, an entity in the Group Fremaux, dedicated to large distribution, where he launched in April 2011 the e-boutique, ifilhome. This experience, comprised of different aspects of distribution, both off and online, and of management skills, lead him to create Digital Home, the e-commerce center for the Group. Today, he develops e-boutiques for Yves Delorme and Olivier Desforges, as well as manages their presence in social media.

In November 2012, Amaury Fremaux became Deputy Managing Director of the Group.

Alban, 30 years old, joined the Group in 2007, after completing a business degree, in order to develop sales with Futur Home. For the following three years, he held the position of Sales Director with Olivier Deforges. Alban then chose an international challenge as Managing Director of the Group’s Chinese subsidiary in Shanghai.

The future of the brand is thus constructed with the 6th generation of Fremaux, upon the spirit of the transmission of knowledge and savoir-faire and upon shared modernity.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fremaux Delorme a family story – Part 2

Under the stewardship of Dominique Fremaux, the Group has become what is it today. When he chose, by intimate conviction, to address the consumer directly, centering activities around luxury home linens, he positioned the brand for international success.

Since 1984, he began to develop the collections with the stylist, Evelyne Julienne, which affirmed the creative direction. It was also in the early 80s that the decisive encounter took place with Yves Delorme.

At this moment, they associated their savoir-faire to create a more contemporary view of bed & bath, and launched the first “couture” licenses with Christian Lacroix, Givenchy, Cacharel, Kenzo and Pierre Frey.

Dominique Fremaux purchased the company Yves Delorme in 1989 and launched the first Yves Delorme Collections in 1991, in collaboration with Yves Delorme and Evelyne Julienne. In 1993, the first boutiques Yves Delorme opened simultaneously in France and in the United States.

In 1995, Yves Delorme had 45 boutiques, which has grown today to 450! Another important and symbolic phase for Dominique Fremaux was in 2001, with the entry of the brand in the Comité Colbert, the temple of luxury and French “art de vivre“ : the sign that 20 years of work and strategy had come to fruition; establishing the brand at the heart of the world of French luxury brands.

Fremaux Delorme a family story – Part 1

Discover the story of a Heritage in 3 blog posts.

In 1845, Ernestine Fremaux and her husband founded a linen weaving company near Lille, in the very heart of the French textile industry. Sixty years after the invention of the mechanical loom, it was the real beginning of the industrialisation of textile. In 1867, a fire destroyed the premises but with the help of her nephew, Paul Fremaux, who had joined the company, Mme Fremaux started rebuilding. Business grew in the following decades and a second company was created, to weave cotton.

Ernestine-Fremaux

Wars and reconstructions

The First World War had disastrous consequences for the textile industry in northern France. Most of the towns were occupied and the factories emptied of their machines but Paul Fremaux managed to move some of the equipment to a nearby town. It is there that a new subsequent company was started to weave jacquards and ticking material.

Rebuilding in the post-war period provided the opportunity to modernise the equipment.

At that time, René Fremaux, Paul’s son, joined his father to run the company.

In the 20s the Fremaux factories, equipped with machinery, some recovered and some new, were working 16 hours a day, with two shifts. At that time, the main production of the company included spinning and the manufacture of ticking, jacquards and fabrics for clothes, in linen and in cotton.

In the middle of the 30s, weaving reached its highest production capacity.

But with the Second World War, for the second time in 30 years, war destroyed nearly all the company’s equipment.

Then, once again, it was time to rebuild and again an opportunity to modernise.

Francis Fremaux took over from his father, René, and with the help of a team of workers and executives, very capable and totally committed, he completely re-organised the company. Automatic looms replaced the mechanical ones and production soared after the war.

Globalization and the growth of imports added to an initial craze for man-made fibres created problems, aggravated by the arrival of cheap textiles on the market.

The company survived this difficult time through a series of mergers and took the decision to add distribution to its activities.

Over generations, the group developed by diversifying its activities, to include the production of threads and canvases for linens, jacquards and even fabrics for the clothing industry.

Time and generations have gone by, the company has grown, consolidated its experience and know-how and achieved a strong authentic personality: creative, demanding and courageous.

You will discover the rest of the story from Ernestine Fremaux to the Fremaux-Delorme’s heritage in a second blog post.

 

Recipe of the Lemon Curd Cupcakes

Our Yves Delorme Cup Cake tea towel is one of our favourite. We wanted share with you the recipe of the Lemon Curd Cupcakes from the blog : Dianeskitchen

Frosting

Ingredients : for 10-12 cupcakes

  • 100g soft unsalted butter
  • 150g caster sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 180g plain flour
  • 1 ½ tsp baking powder
  • 120ml whole milk
  • Zest of 3 unwaxed lemons

Method :

Preheat your oven to 180°

Put muffin or cupcake cases in the adequate tray.

In a large bowl or in the bowl of your Kitchen Aid using the paddle, mix together the butter and sugar until you get a homogenous and creamy mix.

Add the vanilla extract then the eggs and keep on mixing until well incorporated.

Add the flour, baking powder and lemon zest then the milk and whisk until the mix has a nice homogenous texture.

Fill in the cases until 2/3 as it will rise and bake for 15 to 20 minutes depending on the size of the cases.

Cupcakes are cooked once a skewer inserted in the center comes out clean.

While the cupcakes are being cooked, prepare the lemon curd.

Ingredients for the Lemon Curd: *

  • 4 unwaxed lemons, zest and juice
  • 200g caster sugar
  • 100g butter diced
  • 3 eggs and 1 yolk

Method:

Prepare a bain-marie** and put the butter, sugar, lemon zest and juice in the bowl. Stir until the butter is completely melted.

Whisk the eggs then add them to the bain-marie and keep on whisking from time to time for the next 10 to 15 minutes. The mix will thicken. Once the mix is thick enough to cover the back of a spoon, the lemon curd is ready. Spoon out it in a piping bottle and keep the rest in a bowl covered with cling film.

**Be Careful, for the bain-marie, the water does not touch the bottom of the bowl. It’s the steam that cook the lemon curd not the boiling water.

* Ingredients for the Lemon Curd with the Thermomix

  • 1 large unwaxed lemons, zest and juice (35 to 40g)
  • 75g caster sugar
  • 50g butter
  • 2 large eggs

Method for the Lemon Curd with the Thermomix

Grind lemon peelings and sugar 20 seconds / speed 10

Add eggs, butter and lemon juice. Mix 15 seconds / speed 6

Scrape down the sides of the TM bowl with the spatula. Insert the Butterfly Whisk. Cook and stir 4 minutes / 80° / Speed 3.

If it hasn’t thickened enough, continue to cook for 1-2 minutes more.

Spoon out it in a piping bottle and keep the rest in a bowl covered with cling film.

While you were making the lemon curd, the cupcakes have baked enough and they are still hot. Insert the tip of the piping bottle at the top of the cupcakes and fill it with lemon curd by squeezing the bottle until it gets saturated and the lemon curd gets out. It’s better to do it while both preparations are still hot, the lemon curd is more liquid and there is more air in the cupcakes.

Ingredients for the Lemon Frosting:

  • 125g icing sugar
  • 40g soft butter
  • 12ml whole milk
  • 1 lemon zest

Method for the Lemon Frosting:

Whisk together the butter and sugar until you obtain a creamy and airy mix.

Add the milk and keep on whisking then add more or less lemon zest up to your taste.

Using a piping bag or a small spatula, decorate straight away the cupcakes that have cooled down in the meantime otherwise, the frosting will melt.

If the frosting is too soft, you can keep it in the fridge for a little while and if you prepare it in advance, give it a good whisk before using it. It will make it easier to use.

As a result, you have a soft lemon cupcake with a creamy lemony centre and a sweet frosting with a nice lemon taste. Because the lemon is present in all the cupcake, it really makes it different from the other. Hope you will enjoy and also try the recipe with different citrus fruits such as lime, orange or grapefruit!

Recipe of the Religieuse : a traditional and tasty french pastry

Choux Pastry: for 8 long / 25 small portions

INGREDIENTS

–          0.25l water

–          5g of salt

–          10g of caster sugar

–          100g of butter

–          150g of flour

–          150/200g of eggs (3 to 4 eggs)

–          10g of butter for the tray

–          1 egg wash for brushing the pastry

METHOD

In a medium size pan, put the water, salt and butter cut into small cubes and bring to a boil.

Off the fire add the flour in one time and mix the “detrempe” vigorously with a spatula.

Put your pan back on the fire and keep on mixing with the spatula in order to get the “detrempe” dryer until it does not stick anymore to the pan or the spatula.

Pour the “detrempe” in a bowl and incorporate the eggs one by one until you get the right consistency.

Fill a piping bag with a nozzle 1-1.2 cm diameter.

Pour the “detrempe” in it and on a tray lined with silicon mat or baking paper, start lying down the éclairs.

Leave enough space in between each of them as they will rise and need to dry properly.

Brush them with the egg wash to get a nice golden look.

Bake them 25-30 min at 200C and make sure they will get dry enough by slightly opening the door of the oven at the end of the baking in order to release the remaining steam.

Let them cool down on a rack.

Ganache Tea Towel 60*80cm, hand embroidered, finished with ladder hemstitch, 50% cotton, 50% linen

 
Ganache Tea Towel 60*80cm, hand embroidered, finished with ladder hemstitch, 50% cotton, 50% linen

Chocolate Pastry Cream

INGREDIENTS ( make ½ quantity for just one flavour)

–          0,5 l of whole milk

–          90g caster sugar

–          4 egg yolks

–          45g corn flour

–          1 pinch of salt

–          100g of dark chocolate cut into pieces

METHOD

Place the milk in a saucepan over medium heat.

Combine the egg yolks and the sugar in a bowl and whisk until light in colour. Add in the corn flour and the salt, mix to combine.

When the milk comes to a boil, remove from the heat. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat.

Using a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will get thicker and thicker. Once ready, remove from the heat.

Add the dark chocolate cut in small pieces and stir until incorporated.

Chocolate Icing

INGREDIENTS

100gr of dark chocolate

80gr of icing sugar

40gr of butter

3 tbsp of water

METHOD

Put the chocolate in a bowl and melt it over a bain-marie. Add the butter and icing sugar. Take the bowl off the heat and add the water, little by little. If the icing seems too liquid, leave it to cool down a bit.

How to fill the Religieuse:

Once the Choux Pastry and Pastry Cream have cooled down, you are ready to fill in the Religieuse.

One by one turn each Religieuse and pierce the bottom – once in the middle for minis, twice (2cm from the ends) for long ones.

In a piping bag with a nozzle about 5-6mm for minis or 9-10mm for long, pour some of the pastry cream.

Hold the Religieuse in the palm of your hand and insert the nozzle in the hole in order to fill it with pastry cream by pressing on the piping bag.

Be extra careful when doing that as it is very easy to break the Religieuse by putting to much pressure on it.

The Religieuse is fully filled when no more pastry cream is going out of the bag or when a little pastry cream is going outside the other hole.

Then, put them back on the rack and start to ice them.

How to Ice the Religieuse :

Carefully hold the Religieuse by the edge and dip the top in the icing (only the surface, don’t go too deep). Keep it upside-down a few seconds then put it back on the rack.

The icing should nicely cover the surface of the Religieuse by the edge and dip the top in the icing (only the surface, don’t go too deep). Keep it upside-down a few seconds then put it back on the rack.

The icing should nicely cover the surface of the Religieuse.

 

Recipe of Raspberry Macaroons

We have fantastic and tasty macaroons on our Yves Delorme tea towels. We are happy to share with you the recipe of Raspberry Macaroons. From the blog DianesKitchen :

The shells method

Ingredients

  • 30g flour
  • 350g icing sugar
  • 212g almond powder
  • 190g egg whites
  • 90g caster sugar
  • Food Colouring
Gourmet Macarons Tea Towel, 57*76 cm in 100% printed cotton
Yves Delorme Gourmet Macarons Tea Towel, 57*76 cm in 100% printed cotton

Method

Preheat the oven to 180°c. Start by preparing your baking sheets (3), either buttered and lined with greaseproof paper or lined with a silicone matt. Also prepare a piping bag with a plain tip. Sift the flour, icing sugar and almond powder together, set aside in a bowl. In the bowl, put the egg whites, measured precisely, and start whisking with a hand electric mixer. Add half of the caster sugar as it starts foaming, keep whisking until it thickens, and add the rest of the caster sugar near the end, you can add the colouring as well at that point. The whites must be shiny and firm, but be careful not to over whisk (the whites will become grainy if over whisked). Add the dry ingredients (flour, icing sugar, almond powder) to the whites and start to mix gently using a large flexible spatula. When the mixture is smooth and there are no streaks of egg whites, stop folding and scrape the batter into the piping bag (if you are alone, it helps to put the bag in a large glass). Pipe the batter on the prepared baking sheets in 3cm circles (about one tablespoon each of batter, evenly spaced 3cm. Leave to rest for at least 20min.

White Chocolate and Raspberry Ganache

  • 300g white chocolate
  • 150ml double cream
  • 150g raspberries

Mix the raspberries to make a coulis. Put the white chocolate broken into small pieces in a bowl. Put the cream in a pan and bring to the boil then pour it over the white chocolate and mix. Add the raspberry coulis, mix, and leave to cool down before you transfer it in a piping bag. Refrigerate so that it sets.

White Whoopies tea towel, 60*80cm, hand embroidered, finished with ladder hemstitch, 50% cotton, 50% linen
Yves Delorme tea towel, 60*80cm, hand embroidered, finished with ladder hemstitch, 50% cotton, 50% linen