About The Work
In this new sensual body of work titled: Fleur de Sels, the process of applying pigment comes before any conceptual framework. Deemed "liberating' by the artist, he spreads the paint across the canvas by pressing large sheets of paper on top of the wet paint, pulling the paper away which creates fractals on the surface of the drying pigment.
"If my earlier restaurant works were about the notion of cooking and the Epicurean as a form of social critique through illustration, these recent paintings are actually how I cook.
When I start painting, I don’t have a rigid formula. I know how certain materials behave, so I take one color and put it with the other. It looks this way on the canvas, so I do that. I add more, and I adjust. Eventually, the color and the image grab ahold of me and it takes me somewhere, and I stop when I think it’s finished. I don’t even question myself. “Is it good, is it bad?” It’s immaterial to me. It’s just purely a kind of reaction, just like the way that I do in cooking, in a sense. And by the magic of oil paint, I am able to create surfaces and textures that force the audience to experience these paintings in real life. Initially, I decided to take a beat from the French Nabis School of Painting for color and perspective. Then I focused my intentions on still lives, interiors, and landscapes that evoke emotion rather than replicate real life."
Courtesy of the artist
About Jay Batlle
Work on Paper
Acrylic on hand cut Arches watercolor paper (hot press)
34.00 x 26.00 in
86.4 x 66.0 cm
This work is signed and stamped on recto with the artist's signature. The work is titled on verso in pencil.
About The Work
In this new sensual body of work titled: Fleur de Sels, the process of applying pigment comes before any conceptual framework. Deemed "liberating' by the artist, he spreads the paint across the canvas by pressing large sheets of paper on top of the wet paint, pulling the paper away which creates fractals on the surface of the drying pigment.
"If my earlier restaurant works were about the notion of cooking and the Epicurean as a form of social critique through illustration, these recent paintings are actually how I cook.
When I start painting, I don’t have a rigid formula. I know how certain materials behave, so I take one color and put it with the other. It looks this way on the canvas, so I do that. I add more, and I adjust. Eventually, the color and the image grab ahold of me and it takes me somewhere, and I stop when I think it’s finished. I don’t even question myself. “Is it good, is it bad?” It’s immaterial to me. It’s just purely a kind of reaction, just like the way that I do in cooking, in a sense. And by the magic of oil paint, I am able to create surfaces and textures that force the audience to experience these paintings in real life. Initially, I decided to take a beat from the French Nabis School of Painting for color and perspective. Then I focused my intentions on still lives, interiors, and landscapes that evoke emotion rather than replicate real life."
Courtesy of the artist
About Jay Batlle
- Ships in 10 to 14 business days from New York. Framed works ship in 14 to 18 business days from New York.
- This work is final sale and not eligible for return.
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