Tableside flambé

Tableside flambé refers to the act of pouring spirit over a preparation and setting it alight at the guéridon, before the guest, to perfume the dish and create a theatrical effect. Popularised in luxury restaurants after the First World War, it applies notably to crêpes, fruit and certain meats. The waiter controls the flame, the distance and the precise moment the alcohol ignites for a mastered result.