How to do a clas­sic chignon

The chignon is dif­fer­ent to a bun. The French term refers to its po­si­tion at the nape of the neck – this is the em­bod­i­ment of la­dy­like good taste.

Glamour Hair - - Contents -

Not your av­er­age bun

1 Startto give your your style length­sin the body. shower. Then Use mista vo­lu­mis­ing­damp hair with sham­poo vo­lu­misin­gand con­di­tion­er­spray or ap­ply a vo­lu­mis­ing cream. Blow-dry smooth in small sec­tions from roots to ends us­ing a large, round blow-dry brush. This cre­ates a luxe base. 2 Pull the front sec­tion of your hair for­ward so that you can tease the area at the crown to cre­ate a lit­tle lift. Sim­ply back-comb with a fine-toothed comb. “This makes it eas­ier to se­cure the pins, and a lit­tle vol­ume at the crown is al­ways flat­ter­ing,” says hair­styl­ist Serge Nor­mant. 3 Cre­ate a side part­ing like Kat Gra­ham (right) has or pull your hair straight back. Se­cure it in a pony­tail po­si­tioned just slightly be­low the teased crown, us­ing a strong elas­tic that matches your hair colour. Look out for snag-free elas­tics, which usu­ally don’t have a metal joint. These won’t tear strands. 4 Twist the hair tightly – like a rope – and hold it di­rectly above the base of the pony­tail. This is the part where you would nor­mally wind it around the elas­tic and pin it into a bun. But this isn’t a bun. With the pony­tail lifted straight up, press two fin­gers against the base of it, just above the elas­tic. 5 Lower the twisted pony­tail straight down over your fin­gers, loop it straight up again, then pull it across the chignon. Tuck the ends into the side of the chignon and stick in large hair­pins – two on top, two at the bot­tom, and four on each side. Be sure the elas­tic is cov­ered. Fin­ish with hair­spray.

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