Confessions of a Tableside Flambéur

27 October 2023, 01:25 PM

quote:
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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We are all visitors to this time, this place. We are just passing through. Our purpose here is to observe, to learn, to grow, to love… and then we return home. - Australian Aboriginal proverb

Bazootiehead-in-training

27 October 2023, 05:16 PM

Mikhailoh

Yeah, I don't flambe very often anymore either.

28 October 2023, 09:14 AM

Mary Anna

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.

28 October 2023, 01:53 PM

Axtremus

https://news.cornell.edu/stori...-seem-enhance-flavor

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

28 October 2023, 08:49 PM

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

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“It's hard to win an argument with a smart person. It's damn near impossible to win an argument with a stupid person." -- Bill Murray

29 October 2023, 03:53 AM

Does melting sugar on my creme brulee with a bunson burner count

30 October 2023, 11:25 AM

Mikhailoh

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.

02 November 2023, 03:17 PM

Qaanaaq-Liaaq

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/

02 November 2023, 06:23 PM

wtg

wow, that's some story.

02 November 2023, 07:29 PM

Steve Miller

quote:
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!