A method of food presentation in which warmed spirits such as brandy or rum are scattered over foods and lit just before serving. The brief flame adds drama and a hint of caramelised flavour, while most of the alcohol burns off. Theatrical flambéing of crêpes Suzette or steak Diane burns off only part of the alcohol — studies show 25–75% remains depending on time and temperature — so it is not a reliable dealcoholisation method. Kitchen safety demands the pan be removed from the heat before ignition and the flame never left unattended near extraction hoods.