PinnedMark LaflammeinAbout Me StoriesAbout Me — Mark LaflammeMy Journey from lab rat to an aspiring chef and writerApr 224Apr 224
Mark LaflammeinTastybleThe Queen’s Favourite: The Legendary Tale of Pizza MargheritaUnveiling the Secrets Behind the Enduring Popularity of an Ancient Pizza5d ago115d ago11
Mark LaflammeinSharing FoodFrom Land and Sea to the Kitchen Table: The Best of France’s Northern CountrysideDiscovering France’s Picardie Region Through Its Cuisine6d ago196d ago19
Mark LaflammeinTastybleFrom A Michelin-Starred Restaurant to the Picnic Basket: Enjoying LeftoversTransforming Leftovers into Gourmet Chicken SandwichesAug 55Aug 55
Mark LaflammeinSharing FoodSavouring Sardinia: A Culinary Journey Beyond SardinesExploring Sardinia’s Catalan Influences, Seafood Dishes and Cheesy Desserts.Aug 527Aug 527
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
Mark LaflammeinSharing FoodTo Eat or Not to Eat, That Is a Cheesy QuestionA Guide to Understanding the Outer Layer of Cheese.Jul 2222Jul 2222
Mark LaflammeinSharing FoodAn American Vegan in ParisExperiencing an Exquisite Caviar d’Aubergine That Would Take Me Years to RecreateJul 169Jul 169
Mark LaflammeinKitchen TalesCreating Dishes Inspired by Epcot’s Italian PavilionThese dishes are great, but do they really represent Italian cuisine?Jul 146Jul 146
Mark LaflammeinTastybleCaviar d’AuberginesA Fresh and Herby Alternative to Baba GanoushJul 137Jul 137