flambe: meaning, definition, pronunciation and examples
Low-FrequencyFormal / Technical (Culinary)
Quick answer
What does “flambe” mean?
To douse food with a flammable spirit (typically brandy, rum, or liqueur) and ignite it to create a brief flame.
Audio
Pronunciation
Definition
Meaning and Definition
To douse food with a flammable spirit (typically brandy, rum, or liqueur) and ignite it to create a brief flame.
1. The process or technique of flaming food as described. 2. Used as an adjective (often hyphenated as 'flambé') to describe food prepared in this manner (e.g., flambé bananas).
Dialectal Variation
British vs American Usage
Differences
No major differences in meaning or application. Spelling preference: British tends towards the accented form 'flambé' slightly more often, though both forms are used.
Connotations
Connotes fine dining, professional cooking, and theatrical presentation in both varieties.
Frequency
Equally infrequent in everyday language for both, but standard in culinary contexts.
Grammar
How to Use “flambe” in a Sentence
[Subject] flambe [Object] (with [Instrument])[Object] is flambéed (by [Subject])Vocabulary
Collocations
Examples
Examples of “flambe” in a Sentence
verb
British English
- The chef will flambé the crêpes with Grand Marnier at your table.
- Have you ever flambéed a Christmas pudding?
American English
- The cook flambéed the steak with bourbon.
- We need to flambe the bananas for the dessert special.
adjective
British English
- The flambéed peaches were the highlight of the meal.
- They offer a traditional flambé dessert.
American English
- The menu featured a flambe cherries jubilee.
- He ordered the flambéed shrimp.
Usage
Meaning in Context
Business
Rare. Possibly in the context of restaurant menus or hospitality marketing.
Academic
Rare, except in historical or cultural studies of food.
Everyday
Very rare. Mostly used when describing a specific restaurant experience.
Technical
Standard term in professional cooking and cookery.
Watch out
Common Mistakes When Using “flambe”
- Incorrect past tense: 'flambed' (should be 'flambéed' or 'flambéed').
- Using it for non-culinary fires.
- Pronouncing the final 'e' as silent.
FAQ
Frequently Asked Questions
No, studies show a significant percentage of alcohol remains, though the flavour is altered.
No, while common for desserts (like crêpes Suzette), meats (like steak au poivre) and other savoury dishes can also be flambéed.
Flambe is the ignition of alcohol. Deglazing is using a liquid to loosen browned bits from a pan; alcohol used for deglazing may *then* be flambéed, but they are separate steps.
It can be if done carelessly. Key safety tips: use a long match, tilt the pan away from you, and ensure no flammable items or low ceilings are nearby.
To douse food with a flammable spirit (typically brandy, rum, or liqueur) and ignite it to create a brief flame.
Flambe is usually formal / technical (culinary) in register.
Flambe: in British English it is pronounced /ˈflɒmbeɪ/, and in American English it is pronounced /flɑːmˈbeɪ/. Tap the audio buttons above to hear it.
Learning
Memory Aids
Mnemonic
Flambe sounds like 'flame' and 'bay'. Imagine a chef creating a flame in a bay leaf.
Conceptual Metaphor
FIRE IS THEATRICALITY (The act of flaming food is a performance).
Practice
Quiz
What is the primary purpose of flambéing in cooking?