A réchaud is a small table heater, traditionally fitted with a spirit lamp beneath it, used to keep food hot at the table or to finish dishes beside the guest. In classic restaurant service it warmed serving dishes and sauces, and in grander guéridon service it provided the flame for dishes flambéed or sautéed in front of diners. The design is simple: a stand holding a shallow pan or dish over a controlled flame, giving gentle, adjustable heat without a full stove. Modern versions use gel fuel or electric elements. The réchaud belongs to an era of elaborate tableside theatre, and while less common today, it still appears in traditional restaurants and for dishes like cheese fondue where the pot must stay warm throughout the meal.