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Eric Lanlard is a master patissier. Since arriving in the UK two decades ago the Frenchman has changed the face of British patisserie, earning himself a reputation for inspirational cakes and an A-list clientele.
Twice winner of the Continental Patissier of the Year at the British Baking Awards, Eric’s unique combination of craftsmanship and unbridled creativity has made him the premier cake-maker for celebrity events, including the weddings of Madonna and Guy Ritchie, Claudia Schiffer and Elizabeth Hurley. With numerous television appearances Eric is now an established food celebrity in his own right.
Eric’s illustrious career began at the respected Le Grand Patisserie, Brittany; where he was voted Best Apprentice Patissier and went on to study the craft of Chocolatier with Arens-Scheer in Luxembourg. When called up for national service, Eric took up position as Captain’s pastry chef aboard the French flagship Jeanne D’Arc, where he cooked for world dignitaries, including President Mitterrand.
In 1989 Eric was handpicked by Albert and Michel Roux and brought to London, where he was quickly promoted to run their entire Patisserie business. Eric stayed for six years, during which time he established his own ambitions and vision that would later revolutionise patisserie in the UK. Laboratoire 2000 was established in 1995, bringing a fresh new style to the bakeries of London’s leading retailers, restaurants and caterers.
“I wanted to bring together the traditional French crafts of Patisserie and Chocolatier with my own vision to radically change patisserie creations making them fun and personalised.”
Aware that there was a demand for the same inspirational cakes created on a bespoke basis, Eric launched Savoir Design in 2000, taking direct commissions for fabulous and stylish celebration cakes.
In May 2007 he launched Cake Boy a retail emporium housed in a luxury housing riverside development in South West London. Eric’s new space includes a “cake lounge” and a high tech and beautifully designed cookery school.
For more information, visit http://www.cake-boy.co.uk/
Your puds are so perky yet ultra elegant. Where can I get a recipe for you Ale fruit loaf? I'm really desperate to try it :)
Excellent, I am a fan of your desserts and your show, but for your web site I will like just to suggest you to include a picture of each receipt. Thanks
Eric, I am a great fan of your desserts, but combining my two favourites Chocolate Mousse and Créme Brulée into one Chokolate Layers Cake with a topping of Blackcurrent marmelade - wholly makerel - istn't that taking the Sublime to the Rediculous. What happened to the crusty part of the Crème Brulée when it thawed up in the center of your chocolate mousse. Tried you Fusion Crème Brulée which was a great success. Henrik from Matour in Bourgogne - champailly@wanadoo.fr
I'm trying to find a recipe that Eric did last week on Monday night at 7.30, it was a two tieared chocolate cake, it was iced with chocolate ganach....he had a ribbon going round the cake...I'm wanting to make it for a xmas table peice but cant find the recipe...even went to his offiacl site but still couldnt find it...Please if anyone knows the one i would apprectiate if you could point me to it....time is running out!!!!
I am desperately trying to find the recipe for montbazillac gelee with berries, can anyone help pls?
u r rockie chef.... ur recipes r very easy but must say the presentation is soooo awsome....i m BIG FAN of urz...i just lov the way u work.....n the words you use...n i guess ur fav color is pink bcoz in lots ov ur shows u r wearing pink with white combination shirt
I have kept the Food Channel just for your show. I am thoroughly enjoying making (and enjoying) your recipes!
when are you coming to Australia???
you rock sir ... impressive puds, procedured very easy to implement and are easy to follow ... i am a big fan of urs ....