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Restaurant - The Flambè cooking method Mogliano Veneto Hotel

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night nights

The Flambè cooking method

It seems that the first to use the lamp was the maître Henry Charpertier, in 1895 at the Cafè de Paris in Monte Carlo. Late in the evening, at the Café, came the Prince of Wales, who later became Edward VII, with a beautiful woman. The kitchen, so late at night, was already closed but Charpertier found some crepes ready and brought them into the room and with a lamp settled on a cart, he approached the table and began his extraordinary creation. They were the first crepes Suzette of history and the prince baptized in honor of his wife.It seems that the first to use the lamp was the maître Henry Charpertier, in 1895 at the Cafè de Paris in Monte Carlo. Late in the evening, at the Café, came the Prince of Wales, who later became Edward VII, with a beautiful woman. The kitchen, so late at night, was already closed but Charpertier found some crepes ready and brought them into the room and with a lamp settled on a cart, he approached the table and began his extraordinary creation. They were the first crepes Suzette of history and the prince baptized in honor of his wife.

Today, as then, Flambé cooking remains an art of great visual rate, cooking in the lunchroom culminates with the flambage, the classical technique with the light of the flame during or at ending of cooking. The purpose of our restaurant is to bring this technique to regain the limelight. All this takes place in front of the customer who placed the order but the attention of the entire room is catalyzed on the lamp in front of him; the most spectacular moment is represented by flambage indeed. The maitre scatters the preparation with a liquor or a high-proof brandy and elegantly lights up the fire. Here is the long-awaited blaze that evaporates the alcohol and retains the aromas. The excited customer is bewitched by the choreography. Every little movement has to be calibrated in the room, mistakes are not allowed, to cook in front of the customer requires an accuracy precision that is acquired only through great experience not missing the fact that the dish must have its perfect result.

Here is the long-awaited blaze that evaporates the alcohol and retains the aromas. The excited customer is bewitched by the choreography. Every little movement has to be calibrated in the room, mistakes are not allowed, to cook in front of the customer requires an accuracy precision that is acquired only through great experience not missing the fact that the dish must have its perfect result.

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