Flambeed crepes Suzette

Flambeed crepes Suzette refers to a dessert prepared at the gueridon, where thin pancakes simmer in a butter of sugar and orange juice before being set alight with Grand Marnier before the guest. Legend credits the accidental flambe to a young Henri Charpentier in Monte-Carlo in 1895, a claim disputed by Larousse Gastronomique. The theatrical gesture, punctuated by the rising flame, remains a classic of tableside service in grand establishments.