The technique of pouring flaming alcohol over food to cook it and add flavor, commonly used in fancy restaurants for dramatic effect.
From French 'flambé' (past participle of 'flamber'), derived from 'flamme' meaning 'flame.' The '-age' suffix creates a noun indicating the process or result of an action.
Flambage became popular in French haute cuisine partly as a way to serve dramatic tableside performances—it's cooking as entertainment, which explains why fancy restaurants loved it in the 20th century for impressing diners.
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