Flambe

Flambé (French flamber — “to flame”) is a striking culinary technique in which a dish is doused with strong alcohol and ignited, so that a spectacular flame rises over it. It is a device that combines a practical culinary aim with an element of gastronomic theatre.

Technically the process consists in adding to a hot dish a measure of strong alcohol (cognac, rum, brandy, calvados), whose vapours instantly flare up from the fire. The flame holds for a few seconds while the spirit burns off. The culinary sense is twofold: firstly, during the burning the sharp alcohol evaporates, and only a subtle, noble aroma and flavour of the drink remain in the dish; secondly, the brief intense heat of the flame slightly caramelises the surface, adding flavour depth. Both sweet dishes are flambéed — the famous crêpes Suzette, bananas, cherries, desserts with ice cream — and meat and seafood. But no less important is the spectacular side: flambé is often performed right beside the guests' table, and the leaping flame turns the serving into a little show. This technique demands care and observance of safety rules. Flambé is an elegant combination of flavour, aroma, and a striking show in haute cuisine.