PinnedMark LaflammeinAbout Me StoriesAbout Me — Mark LaflammeMy Journey from lab rat to an aspiring chef and writerApr 229Apr 229
Mark LaflammeinSharing FoodA Taste of Normandy: Apples, Camembert, and DuckSavouring the Seasonal Flavours of Autumn in the Land of the Vikings6d ago116d ago11
Mark LaflammeinTastybleCamembert: A Revolutionary CheeseHow a Chance Encounter During the French Revolution Led to a Wonderful Cheese.6d ago106d ago10
Mark LaflammeinThe ShortformWriting My Way Through Life’s DistractionsCelebrating 100 Medium stories and letting passion lead the wayAug 2311Aug 2311
Mark LaflammeinSharing FoodThe Evolution of Roman Pasta DishesHow we went from Cacio e Pepe to the Over-the-Top Opulence of Pasta alla ZozzonaAug 2318Aug 2318
Mark LaflammeinTastybleThe Queen’s Favourite: The Legendary Tale of Pizza MargheritaUnveiling the Secrets Behind the Enduring Popularity of an Ancient PizzaAug 1414Aug 1414
Mark LaflammeinSharing FoodFrom Land and Sea to the Kitchen Table: The Best of France’s Northern CountrysideDiscovering France’s Picardie Region Through Its CuisineAug 1321Aug 1321
Mark LaflammeinTastybleFrom A Michelin-Starred Restaurant to the Picnic Basket: Enjoying LeftoversTransforming Leftovers into Gourmet Chicken SandwichesAug 56Aug 56
Mark LaflammeinSharing FoodSavouring Sardinia: A Culinary Journey Beyond SardinesExploring Sardinia’s Catalan Influences, Seafood Dishes and Cheesy Desserts.Aug 524Aug 524
Mark LaflammeinSharing FoodFrom France to Italy: A Culinary Adventure Through CorsicaUsing the Rich History and Unique Recipes of Corsica as a Gateway from French to Italian CuisineJul 3024Jul 3024
