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RUBICK’S CUBE
“We use colors, but we paint with the feeling”
Jean Chardin
Artist, writer (1643 – 1713)
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LA FORÊT BLEUE
“The earth is blue like an orange.”
Paul Eluard
Artist, writer, Poet 1895 – 1952
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AUMÔNE VIEILLE
“It is not necessary to turn off another's light for our own to shine.”
Gandhi
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PACIFIC PALISADE
“There is no favorable wind for those who do not know where they are going.”
Seneca
Philosopher (4 of. J.-C. – 65 apr. J.-C. )
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JAZZ A JUAN LES PINS
“Let's be thankful for the people who make us happy.
They are the gardeners who make our soul bloom.”
Marcel Proust
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NOTRE DAME DE PARIS
“You don't have to wait to be perfect to start something good”
Abbot Pierre
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FATIMA
The work entitled “Our Lady of Fatima” is a tribute to the essence of the Portuguese soul through the abstract portrait of the Virgin Mary, which appeared in the Portuguese city of Fátima.
At the heart of this canvas, a strong and elegant figure emerges through a harmony of dazzling colors, with a mysterious face that evokes the wisdom and depth of the Portuguese soul.
Her abstract portrait is a tribute to her role in the country's history and the devotion she inspired. It's a celebration of love, of the faith and resilience that characterize the Portuguese people.
The work “Our Lady of Fatima” is a reminder of traditions, colours, landscapes and emotions that shape this extraordinary nation. It is a visual metaphor for the pride and beauty of Portugal, an ode to cultural heritage that continues to shine through generations, une invitation to explore the soul of a nation through the magic of abstract art.
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SUNSET IN ERICEIRA, white village where the sea is more blue
”There are two ways of thinking.
One is to believe that miracles do not exist.
The other is to believe that everything is a miracle. "
Albert Einstein
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SAO SEBASTIAO
“This is not what you are looking at, but what you see.”
Henry David Thoreau
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UN DIMANCHE AU SENEGAL
“There are colors that, isolated, seem tasteless, but would be sorely missed by a demanding painter, the same, there are spices that, taken in isolation, are inedible and yet are essential elements of a successful grand cuisine.”
Gregory Lacroix
