1. to pour a flammable liquid (usually brandy or liqueur) over food and ignite it for cooking or presentation
Usage: common in French cuisine; often used in cooking demonstrations

1. a dish prepared by flambéing; food that has been doused with alcohol and set on fire
Usage: from French flambé, meaning 'flamed'

Examples

• The chef will flambee the dessert tableside for the guests.
• She flambeed the bananas with rum to create a dramatic presentation.
• The restaurant is famous for its flambee dishes prepared in front of diners.
• He ordered the cherries jubilee flambee as his dessert.
• The waiter carefully flambeed the sauce before pouring it over the steak.
• Flambee cooking requires skill and caution to avoid accidents.