Suzanne Marie ROSLIN (1734-1772) - Lot 100

Lot 100
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Result : 180 000EUR
Suzanne Marie ROSLIN (1734-1772) - Lot 100
Suzanne Marie ROSLIN (1734-1772) Portrait of Ursule COCHOIS (1735-1778), wife of Charles-Pierre COUSTOU (1721-1797) Pastel 60.5 x 50.5 cm Signed on the left: Peint par Mde Roslin 1771 Louis XVI period gilded wood frame Provenance: Marie-Cécile Coustou (1825-1906) great-granddaughter of Charles-Pierre Coustou, married Gustave Brochant de Villiers (1811-1864 ), then by descent. Benefiting from a small inheritance left by her father, a jewelry merchant, Marie-Suzanne Giroust (1734-1772) decided to learn painting from Quentin de La Tour, who, it should be remembered, had taken up the art of pastel under the influence of Rosalba Carriera, the eighth academician and Paris darling of this art form. Continuing her apprenticeship in the studio of Academician Marie-Joseph Vien, Marie-Suzanne aroused the passion of her teacher's friend, Alexandre Roslin (1718-1793). Roslin and Marie-Suzanne Giroust married on January 7, 1759 in Saint-Eustache. Roslin says of his wife: "In addition to a most pleasing appearance, [she] also possesses the talent to execute pastel portraits as well as myself. Good-natured and witty, she also belongs to the best of Parisian society." Suzanne Giroust inspired her husband and served as his model, as evidenced by the many portraits he painted of her, including "his most seductive work", La Dame à l'éventail or La Dame au voile, which won him critical acclaim. In the 18th century, it was common practice to pour hot chocolate or coffee into a saucer to cool it more quickly, by increasing the surface area in contact with the air. Far from being perceived as clumsy, this practice was part of the elegant and worldly customs of the time, especially in salons where these beverages were a symbol of refinement. Saucers were designed for this purpose, being wider and shallower than they are today. Chocolate, a beverage prized by the elite, was enjoyed in cups that were often difficult to handle when too hot, thus justifying this gesture. Expert | Stéphane Pinta - Cabinet Turquin et associés
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