A dish that has been prepared using the flambage technique, where alcohol is ignited over the food.
From French 'flambé,' the past participle of 'flamber' (to flame). Adopted into English culinary vocabulary in the late 19th century.
The dish 'flambee' is technically already cooked—the flame is just the grand finale, making it one of cooking's most theatrical garnishes rather than an actual cooking method.
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