served with a sauce of flaming brandy, rum, etc.
Origin of flambéFr, literally , flamed from past participle of flamber, to flame
a dessert or other dish so served
transitive verb-·béed′, -·bé′ing
to add brandy, etc. to and serve flaming
transitive verbflam·béed, flam·bé·ing, flam·bés
To drench with a liquor, such as brandy, and ignite: flambéed the steak at the table.
Served flaming in ignited liquor: steak flambé.
Origin of flambeFrom French past participle of flamber to flame from Old French from flambe flame ; see flame .
- Being, or having been, flambéed.
- (cooking) A showy cooking technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited.
- The act of flambéing.
- A flambéed dish.
(third-person singular simple present flambés, present participle flambéing, simple past and past participle flambéed)
- To cook with a showy technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited.
- "Flambé the dessert", ordered the Chef, "but take the dish off the heat before adding the brandy or you'll burn your eyebrows off."