In flambéing a dish is drizzled with a high-proof spirit (usually from 40 % vol., such as cognac, rum, Grand Marnier or kirsch), the alcohol is briefly warmed and then ignited. The flaring flame burns off part of the alcohol, while the heat lightly caramelises sugar and creates fine roasted aromas. The effect is twofold: a subtle, roasted note in flavour, and a spectacular visual show often performed at the guest's table.
The process: first heat the dish or the pan, then add the alcohol (briefly taking the pan off the open flame to avoid an uncontrolled flare-up). Once the alcohol is warm, it is lit with a long match, a stick lighter or by carefully tilting the pan over the gas flame. The flame burns for a few seconds until the alcohol is mostly used up and goes out by itself. Contrary to a common myth, not all the alcohol evaporates – a residue stays in the dish.
Flambéing is used for desserts (crêpes Suzette, flambéed pineapple, bananas, cherries «Jubilee»), for meat dishes (pepper steak «au poivre») and coffee specialities. It is for anyone who wants to give a dish both aroma and a show; in fine dining, flambéing at the gueridon (serving trolley) tableside is a classic element of tableside service.
What to watch for – safety first: no loose clothing, no flambéing under extractor hoods with a grease filter or near curtains, always only a small, controlled amount of alcohol, never pour directly from the bottle over the flame (flashback danger). Keep a lid handy to smother flames in an emergency. The amount of alcohol used is small – the cost factor lies more in the quality of the spirit than in the quantity.