The art of curating, arranging, and presenting a smorgasbord of seasonal blooms as a beautiful, bountiful centerpiece display, in the tradition of the art of preparing an enticing charcuterie as a dinner party’s highlight.
“Florcuterie” may not appear in the Oxford English Dictionary—yet—but integrating this innovative concept to my floral lexicon has opened up a bold new design opportunity. Florcuterie is a sampling bonanza, a less scripted way to select, design, and present dazzling centerpiece work.
Like charcuterie, florcuterie offers an opportunity to work in great detail, using unique, local, seasonal offerings. Much like a spiral of seeded wafers, cut cheeses, or olives, small distinct blooms can be layered and grouped for dimension and depth. Reflexing a tulip for added shape and color, like fanning a tomato, is simple, but it is revelatory.