PinnedMark LaflammeinAbout Me StoriesAbout Me — Mark LaflammeMy Journey from lab rat to an aspiring chef and writerApr 244Apr 244
Mark LaflammeinSharing FoodCathar Simplicity in the Modern Kitchen: Cooking With Occitania's Ancient FlavoursExperiencing Occitania’s Past Through Meat, Potatoes, and Saintly Desserts.1d ago241d ago24
Mark LaflammeinRootedHiding Behind a Label: How Stilton Cheese Lost Its Way HomeA Tale of Blue Veins, Greed, and Lost Traditions.Nov 756Nov 756
Mark LaflammeinTastybleThe Exquisite Duck and Seafood Dishes of Nouvelle AquitaineDiscovering France’s Largest Region Through its Rich and Diverse Cuisine.Nov 436Nov 436
Mark LaflammeinTastybleBlue Cheese Sauces Are Not Created EqualFrom Bleu Thunder to Twilight Bleu, Crafting the Perfect Blue Cheese Mornay SauceOct 2152Oct 2152
Mark LaflammeinSharing FoodFrom a Kiln-Fired Stew to a Modern Masterpiece: Peposo alla FornacinaWhether a Generous Gift or a Boss’s Way to Maximize Labour, it is a Culinary Masterpiece.Oct 1633Oct 1633
Mark LaflammeinTastybleÉpoisses: The Gym Locker (in a good way) of CheesesA fragrant, cheesy masterpiece that rewards the brave and curiousOct 1449Oct 1449
Mark LaflammeinSharing FoodSandwich Wars: Italy’s Mortadella versus France’s Jambon-BeurreFrench Elegance Meets Italian Boldness in This Ultimate Sandwich BattleOct 1020Oct 1020
Mark LaflammeinTastybleBlue Cheese Therapy: A Delicious Cure for Life’s Mouldy MomentsHow Roquefort is Teaching Me to Navigate Life’s Stormy SeasOct 69Oct 69
Mark LaflammeinSharing FoodA Taste of Normandy: Apples, Camembert, and DuckSavouring the Seasonal Flavours of Autumn in the Land of the VikingsSep 218Sep 218
