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“At all costs, never lock yourself into a style. Always subordinate the painting to the subject. To make every detail an obsession. Finally, to avoid boredom. There are the watchwords that guide Raphaël-Bachir Osman’s pictural work. His series on the theme of delicacies honours pastries: éclair with velvety icing, generous chocolate biscotti on a gingham tablecloth, embossed mille-feuilles toppings worked in series with a piping bag, etc. Since the subject indicates its technical treatments, the oil must be smeared on the canvas as one spreads chocolate on the toast.
Trough a claimed …