Taken by RICOH GRIIIx
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French restaurant. by MIKI Yoshihito. (#mikiyoshihito)
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Taken by RICOH GRIIIx
amzn.to/47meBfp
A burst of flames and sparks fly as a waiter prepares a liqueur-drenched dessert table-side at a local restaurant. This
French cooking procedure in which alcohol is added to a hot pan to create the effect is called "flambe". The word means "flamed" in French". Flambeing is often associated with the preparation of certain desserts like "Bananas Foster" or "Cherries Jubilee" where alcohol is ignited and results in a flair of blue-tinged flame.
Modern flambeing became popular in the late 19th century. The most famous flambe dish, "Crepe Suzette", was created accidentally in 1895.
Seen and photographed at the "Iron Gate" restaurant in Belmont, California.
Available May 29 - June 30, 2025
PC: Emrys Horton EPH9728-2
heirloom tomato, fennel, avocado, lemon tarragon vinaigrette
PC: Emrys Horton EPH9747-2
heirloom tomato, fennel, avocado, lemon tarragon vinaigrette
PC: Emrys Horton
seasonal vegetables, five grain rice
PC: Emrys Horton _EPH9724-2
heirloom tomato, fennel, avocado, lemon tarragon vinaigrette
