Lan Luan shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Lan Luan is the founder of Fleur de Lan, the incredible mind behind Fleur de Lan, a Dublin-based artisan patisserie bringing a French touch to Irish tables. Known for its signature croissant crisps made from real French croissant dough, slowly fermented and baked with quality Irish ingredients, these innovative little snacks are right on trend as it seems a new form of croissant drops on TikTok every week.
A business born from a love of tradition, taste, and craft, they blend French and Japanese pastry traditions to create handcrafted, indulgent treats. From delicate macarons and crispy croissant crisps to rich layered desserts and buttery sablé cookies, every bite is made with passion and premium ingredients.
Here, Lan shares her life in food.
What are your earliest memories of food?
Growing up in China, food was everywhere: the markets, the smell of street food, the busy family table. My earliest memory is standing with my grandmother making dumplings by hand. It was never just about food, it was about being together.
How would you describe your relationship with food?
Food is both comfort and creativity. It connects me to home and tradition, but it’s also the way I share my culture and story here in Ireland.
What was the first meal you learned to cook?
Dumplings. At first, I was only trusted to pinch the edges closed, but that tiny task made me feel proud. Even now, dumplings remain one of the most meaningful dishes I make.
How did working with food become your career?
When I came to Ireland at 18, I got my first job in a restaurant kitchen. At the time, I thought it would just be work, but I quickly fell in love with the rhythm, the heat, and the energy. After working for more than ten years as a chef, I decided to follow another passion and go back to college to study baking, which I had always loved. I spent four years at DIT Cathal Brugha Street, where I trained in baking and pastry. After graduating, I worked in different places including the InterContinental Hotel and Avoca, gaining experience that continues to shape how I cook and create today.
What’s your go-to breakfast?
It depends on my mood. Some mornings it’s a proper Full Irish with a strong cup of tea. Other mornings I keep it simple with a madeleine or a buttery croissant.
If you’re impressing friends and family at a dinner party, what are you serving up?
A real feast! Roast duck, deep-fried king prawns, a whole steamed sea bass, and salt-and-chilli shredded chicken. I love a table filled with dishes to share, plenty of laughter, and flavours that bring people together.
Who is your culinary inspiration?
My mum, first of all. She taught me patience and love in the kitchen. And in Ireland, I admire the creativity and passion of local chefs and producers who make the most of seasonal ingredients.
What would your last meal on earth be?
Steamed fish with ginger, soy, and spring onion, with a bowl of rice. Pure, simple comfort.
What’s your go-to comfort food?
Always noodles. Especially a big bowl of noodle soup.
What’s the go-to quick meal you cook when you’re tired and hungry?
Egg fried rice. Fast, satisfying, and a great way to use whatever vegetables I have on hand.
What is one food or flavour you cannot stand?
Overcooked vegetables — they lose all their life and flavour.
Hangover cure?
Spice bag.
Sweet or savoury?
Both! My heart leans savoury, but as a pastry chef I’ll always have a place for something sweet.
Fine dining or pub grub?
Both! fine dining for creativity, but pub grub with friends for warmth and community.
Favourite restaurant in Ireland?
Oxhorn Grill in Dublin 4. I love the atmosphere there and the quality of the food always impresses me.
Best coffee in Ireland?
For me, it has to be Insomnia in Killester. They serve a proper cup every time: no pretension, just great coffee and genuinely friendly people who make you feel at home.
What are your thoughts on the Irish foodie scene?
It’s vibrant and adventurous. Irish people are curious and open to new flavours, which gives producers like me the chance to share our traditions while celebrating local produce.
What’s your favourite thing about cooking?
The joy of sharing. Cooking is a way to give people a piece of yourself.
What does food mean to you?
It means belonging. To sit at a table, to cook for someone, to share a meal, is to connect deeply.
Food for thought — What are some areas for improvement within the Irish food/restaurant/hospitality scene?
There’s room for more diversity. More immigrant chefs and producers bringing their stories would make the Irish food scene even richer.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
Being selected to take part in the Lidl Kickstart programme 2025 has been a real highlight. Meeting and learning from fellow Irish producers, tasting their creations, and sharing ideas has been hugely inspiring. It really feels like being part of a Kickstart family, a community that celebrates local food and helps us all grow by supporting and learning from each other.
Compliments to the chef — Now’s your chance to sing the praises of a talented chef, beloved restaurant or particularly talented foodie family member.
The Lidl Kickstart programme has introduced me to some truly inspiring producers who feel like part of a real food family. Recently, I met Vincent Zhang of Wild Wok, whose dumplings are so good they brought back memories of my mum’s cooking, and Peter from Westmeath, a cheesemaker whose quality and flavour are outstanding. Experiences like these remind me how important it is to celebrate Irish food and the people behind it.
Secret ingredient — What makes the perfect dining experience?
Warmth. Not just from the food, but from the people, the atmosphere, and the care behind every detail.
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