This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Flambé; to

A way of adding flavour to a fried dish by heating alcohol (usually spirit) pouring it over the food, then lighting and burn it until the flame goes out. Coming from the French word 'Flamber', meaning flame, flambé has entered the English language.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review