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Confessions of a Tableside Flambéur
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wtg
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A former fine dining server dishes on how the flambé, a dying convention of French haute cuisine, became the ultimate tableside flex

I can feel sweat soaking through the armpits of my $5,000 Tom Ford suit and a nagging itch along the starched collar of my custom-fitted tuxedo shirt. Even though I’m working at one of the most popular restaurants in New York City, I’m dressed better than most of the men in the dining room. I pour a healthy shot of 151-proof rum into an antique jigger and raise the flame on the butane burner inside the flambé cart. I’ve performed this carnival trick hundreds of times, but for some reason, I still get queasy the moment before the pan ignites.


https://www.eater.com/23893292...fessions-fine-dining

Back in my younger youth, I used to have a small alcohol burner that I used to prepare Steak Diane or crepes suzette tableside.

Dinners around here are a lot less complicated these days.


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Posts: 38226 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
Mikhailoh
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Yeah, I don't flambe very often anymore either.


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Posts: 13650 | Registered: 20 April 2005Reply With QuoteReport This Post
Mary Anna
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I think it's still a big thing in New Orleans, or it still was when I was there just prepandemic.

Bananas Foster is set aflame tableside, and it's so popular that I recall restaurants having a choice of fruits that could be "Fostered." Or "Jubileed" if they were cherries.

I also remember savory foods being flambeed for appetizers and entrees, which makes sense, since they're set up for it. If I'm not mistaken, I saw other tableside-showmanship dishes like caesar salads being made.


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Posts: 15565 | Location: Florida | Registered: 22 April 2005Reply With QuoteReport This Post
Axtremus
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https://news.cornell.edu/stori...-seem-enhance-flavor

Cornell University study: flambé does not seem to enhance flavor.


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RealPlayer
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On a related note, I read recently that the alcohol in the popular vodka sauce on pasta really does cause changes in flavors of the dish’s ingredients, even though vodka itself is rather tasteless. If I find the link, I’ll post it.

Vodka sauce chemistry


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Posts: 13890 | Location: The outer burrows | Registered: 27 April 2005Reply With QuoteReport This Post
AD
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Does melting sugar on my creme brulee with a bunson burner count
Big Grin


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Mikhailoh
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No, but I would argue it is a greater skill. To get that sugar crust just right takes practice. Lighting alcohol is easy, you just have to not catch anything else on fire.


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Posts: 13650 | Registered: 20 April 2005Reply With QuoteReport This Post
Qaanaaq-Liaaq
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Flambe cooking especially with Everclear is dangerous. Read this article titled “Burned” about what happened to a waitress in a Greek restaurant in which saganaki (flaming cheese) was being prepared:

https://chicagoreader.com/news-politics/burned/
 
Posts: 1417 | Registered: 26 April 2005Reply With QuoteReport This Post
wtg
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wow, that's some story.


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Posts: 38226 | Location: Somewhere in the middle | Registered: 19 January 2010Reply With QuoteReport This Post
Steve Miller
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Originally posted by RealPlayer:
On a related note, I read recently that the alcohol in the popular vodka sauce on pasta really does cause changes in flavors of the dish’s ingredients, even though vodka itself is rather tasteless. If I find the link, I’ll post it.

Vodka sauce chemistry


I just saw a YouTube video where the guy tested various spirits and decided that gin make a superior sauce.

I’m gonna give it a try - I keep it on hand! ThumbsUp


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Posts: 35084 | Location: Hooterville, OH | Registered: 23 April 2005Reply With QuoteReport This Post
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