Exclusive PROSPERO Interview with Master Pâtissier, Eric Lanlard
by Joanne KeepEric Lanlard, twice winner of the prestigious Continental Pâtissier of the Year at the British Baking Awards, has changed the face of British Pâtisserie. Through his bespoke cake-making brand, Savoir Design, he has earned himself an international reputation for superlative cakes with an A-list clientele including Madonna, Sir Elton John, Elizabeth Hurley, Claudia Schiffer and George Michael. Eric is also the star of ‘Glamour Puds’ - his first TV series showing on the Discovery Network Travel & Living Channels.
'Cake Boy' is a Cake Emporium, a Cookery School and the House of Master Pâtissier, Eric Lanlard. You’ll find Eric at his 'Cake Boy' base in Battersea, South West London.
We had a chat with Eric to find out more about 'Cake Boy', his Cookery School and his unusual travel plans! And, if you'd like to meet the man himself, we have an exclusive offer to tempt your taste buds.What does 'Cake Boy' mean to you and what inspired you to create it?
Since I was a boy, I always wanted to have my own pâtisserie. I imagined how it would look and how it would work. I never wanted it to be like a traditional pâtisserie - I wanted something different!
What has been the greatest inspiration in your career?
I was very lucky - I trained and worked with some wonderful people who were very generous and always happy to share their craft and passion with me, despite the fact that I was a very young pâtissier. I credit all of those people for inspiring me and they are responsible, in the main, for my success.
I understand you love travel and are planning the trip of a lifetime because you’ve signed up for the Virgin Inter-Galactic programme, making you one of the first chefs in space. Tell us more about this?
I am lucky to have met Sir Richard Branson on quite a few occasions over the years. He is always interested to hear about peoples' businesses and their progress. In turn, it was fascinating to hear about his new project. For most of my adult life I have made a point of trying to visit countries and see the places that captured my imagination as a child - from the Pyramids of Egypt to the Falls of the Zambia. I just can't believe that up until now no-one has ever came up with that dream - to go to Space and see the Blue Planet from up there - it's amazing. I'm a bit scared by it, but at the same time it gives me a fantastic thrill to think that I will be making that journey in less than two years!
London has now been your home for 20 years. What do you love about London and British food?
I love its multi-culture. London is a great starting point for world travel and access to so many other countries. Over the years I have seen the progress and quality improvement of the food supermarkets and restaurants Britain has to offer. Today, London is a platform for the food world, with so many famous chefs trying out their new concepts here before launching them worldwide.
What’s your best selling cake/dessert at the 'Cake Boy' cafe and what’s in it?
Our Tarte au Citron is always a winner, as is our version of the Sacher Tarte - a rich Valrhona Chocolate Ganache cake. Also, we can't produce enough cupcakes - cute creations are still so ultra fashionable.
What’s your favourite food/meal and why?
Bizzarely, I haven't got a sweet tooth. I will nearly always opt for the cheeseboard selection - there really are some fabulous cheeses around. Being from Brittany, I always love seafood and a plateau of fruits de mer will keep me happy and quiet for hours.
What items in your kitchen could you not live without?
My Kenwood Chef. It's a classic - it saves time and muscle pain!
What is the best piece of advice you’ve ever been given?
When baking cakes, pastry, etc. always take your time to follow the recipes. It’s like chemistry - it has to be exact.
Do you believe cake and chocolate have medicinal properties?
I'm not sure about medicinal properties, but they definitely are mood uplifting and enhancing. We sell some amazing chocolate with herbal essences - call it food therapy!
What makes your cookery classes so different?
They are themed classes - ranging from chocolate to French country classic baking. I run small classes, with only a maximum of 8 people, and it's all 'hands on'. The day is fun - it's instructive without being patronising.