PinnedMark LaflammeinAbout Me StoriesAbout Me — Mark LaflammeMy Journey from lab rat to an aspiring chef and writerApr 221Apr 221
Mark LaflammeinTastybleA Mushroom Soup Recipe Inspired by the Masters, But Perfected by You.How I’m learning to share recipes11h ago211h ago2
Mark LaflammeinSharing FoodFrom Fjords to Forks: Discovering Norwegian FoodYou, Too, Can Feast Like a Modern Day Viking1d ago151d ago15
Mark LaflammeinTastybleCooking With Jacques Pépin: Techniques Every Home Chef Should KnowThe Magic of Chicken Ballotine: Mastering a Classic French Technique With Modern Innovations.3d ago103d ago10
Mark LaflammeinSharing FoodP’tit Basque, a “Little” Cheese from France’s Basque Region.Discover how a boy helping his dad influenced a nation.Jun 2224Jun 2224
Mark LaflammeinTastybleTarte Tatin: A Happy Mistake?Exploring the Legends Behind This French ClassicJun 2118Jun 2118
Mark LaflammeinSharing FoodThe Secret Behind France’s Beloved Jambon-Beurre SandwichHow Tradition and Quality Make France’s Favourite Sandwich UnbeatableJun 1829Jun 1829
Mark LaflammeinKitchen TalesFrom London’s Yellow Fogs to Sticky Desserts.Classic UK Dishes Inspired by Disney’s EPCOT and Gordon Ramsay.Jun 1521Jun 1521
Mark LaflammeinFrom Labcoats to ApronsCelebrating Excellence in Every Craft: Le Meilleur Ouvrier de FranceDiving into France’s prestigious awards that honour mastery across diverse trades.Jun 154Jun 154
Mark LaflammeinAge of EmpathyDodging Crazy Makers and Energy VampiresLessons from Comedy-TV Gold and the Artist’s WayJun 94Jun 94