Straw marquetry, an intricate form of craftsmanship, has an unclear origin, with its birthplace and precise timeline being difficult to pinpoint. The oldest known work of straw marquetry is a 1711 hymnal book cover, signed by Carl Heinrich Hering, a master who lived and worked in Lübeck, Germany. Hering was recorded as a maker of straw boxes and trinkets since 1694.
Straw, often referred to as the "gold of the poor" due to its natural sheen, has been used by people from various social strata, including prisoners, convicts, and nuns. The most famous straw marquetry works were created by prisoners who had ample free time for such meticulous work, allowing them to sell their creations and improve their living conditions. The craft was also practiced on galleys, with works being sold at ports. In monasteries, straw marquetry was used as a way to combat idleness, and nuns perfected the art. Additionally, it provided an extra source of income for the monasteries.
Process of making straw marquetry by Ateliers Lison de Caunes
In France, straw marquetry enjoyed a brief period of popularity between the 18th and 19th centuries before falling into obscurity. It was revived in 1925 by André Groult, a talented interior decorator and furniture designer. Groult used straw marquetry to embellish furniture, apartment walls, and luxury ocean liners, such as the famous steamship France. His pupil, Jean Michel Frank, continued his mentor's work, creating geometric designs that became emblematic of the Art Deco style.
Revival of Straw Marquetry in Modern Times
In recent years, straw marquetry has experienced a resurgence, thanks to the efforts of André Groult’s granddaughter, Lison de Caunes, who has been working in the craft since the 1970s. She has inspired and trained numerous young artisans, including our partner Valérie Colas des Francs. By the early 2000s, new talents emerged, and the number of workshops grew to over 20. The demand for Art Deco designs led interior designers to use straw marquetry not only for upholstery and decorative items but also for wall coverings, screens, and partitions.
Straw marquetry by Ateliers Lison de Caunes
The Craft of Straw Marquetry: An Intricate Process
Straw is a fragile and brittle material. Despite being abundant and affordable, all renowned French straw marquetry masters purchase their straw from a single supplier: Jeanine and Jean-Jacques Rodot. Their farm, located in Burgundy between the towns of Cuisery and Louhans, traditionally provides straw for chair seats. The Rodots have dedicated 20 hectares of land to growing rye straw, constantly refining methods of preparation and dyeing in collaboration with marquetry masters.
Working with straw is labor-intensive, as each step—from sowing to processing—is done by hand. The climate plays a significant role in the quality of the straw. If there’s insufficient sunlight, the straw will be greener than usual. If humidity is too high, it will affect the height of the stalks. Like wine, some years are better than others.
The sowing takes place in September and October, and the most critical period for farmers is March, when they monitor stalk growth, apply fertilizers, and prevent disease. By April, the stalks grow rapidly, reaching 5-8 cm daily. In May, the flowers bloom, and the stalks can reach up to 240 cm in height. In unfavorable years, they may only reach 150 cm. Taller stalks, while desirable, pose a challenge as the flowers become too heavy for the stems. Harvesting begins at the end of May or early June before the stalks dry out and become brittle. The harvest can last 6-8 days, requiring swift action to preserve flexibility.
Once harvested, the straw is bundled and dried outdoors. Through exposure to the earth, sun, moon, and dew, the straw turns a golden color, a phenomenon known as "bleaching." The dried stalks are then carefully cut by hand at the nodes, as their fragile nature cannot be handled by machines.
Bleaching and Dyeing Straw
Bleaching is an essential step in preparing straw for marquetry. It removes natural impurities and dyes to achieve a lighter color, making the straw ready for use or for potential dyeing. There are two methods for bleaching: natural drying under the sun and chemical baths. The first method, though more time-consuming, is preferred by artisans for its superior quality. The second method, using chemical baths, is faster and used in industrial production but doesn’t match the natural effect.
Straw can also be dyed, though it’s a delicate process, as results can vary based on the fiber’s quality and climatic conditions. Natural dyes, such as indigo or cochineal, and mineral dyes, like prussian blue, are used to achieve various shades. The dyeing process involves immersing the straw in dye baths, where the color is fixed using vinegar, alum, or soda.
Techniques in Straw Marquetry: Appliqué and Inlay
There are two primary techniques used in straw marquetry: appliqué and inlay.
Appliqué: This is the oldest technique, where small pieces of straw are glued onto a prepared surface. The background is often painted or covered with colored paper or fabric to create contrast, with darker shades used to highlight the light tones of the straw.
Inlay (Intarsia): Similar to wood marquetry, inlay involves creating a background of straw pieces that are tightly fitted together. Then, shapes are carved out of the straw background, and colored straw pieces are inserted to form the design. This technique requires great precision, especially when creating intricate details like facial features or clothing folds.
Manon Bouvier: A Modern Master of Straw Marquetry
Manon Bouvier is an inspiring young artisan who has made significant strides in the world of straw marquetry. After studying cabinetmaking for six years at the prestigious Boulle School and working for two years with renowned masters, Manon boldly opened her own workshop. At just 23 years old, she entered and won the prestigious Meilleur Ouvrier de France (Best Worker of France) competition, which helped her gain recognition among high-profile clients in the luxury industry.
Manon’s workshop has undertaken ambitious projects, including creating 15 unique cases for presenting dishes at the Bocuse d’Or, a prestigious international culinary competition. These cases, designed like Asian bento boxes, featured straw marquetry and required months of planning and research. Today, Manon continues to experiment with new materials and techniques, including developing a special coating for straw that preserves its natural sheen while protecting it from water damage and scratches.
Her ability to innovate while maintaining the traditional artistry of straw marquetry has solidified her as a key player in the industry. As her workshop grows, Manon remains committed to ensuring that her craft remains relevant and continues to inspire future generations of artisans.
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