Brunoise de Cacao

Definition

To pour heated alcohol over food and ignite it, burning off most of the alcohol while adding dramatic flair and complex flavor. It's basically controlled fire with delicious intentions.

Example Usage

Flambé the crêpes with Grand Marnier in front of the diners for theatrical effect.

Origin

French 'flambé' (flamed), culinary dramatic technique dating to classical cooking

Fun Fact

The alcohol doesn't completely burn off—some remains to contribute flavor, but enough burns to be considered negligible for most dietary purposes.

Source: Classical French culinary technique

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