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.
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.