A couple years ago I sat in some fancy French restaurant watching two servers wheel a polished brass cart to my table. One of them fussed about a copper chafing dish for a moment then began to splash Grand Marnier over the delicate, sugarcoated pancakes within it. Flambé presentations build with heightened anticipation. So, with a final flourish and spark, the crepe suzette erupted, flames consuming the liqueur and condensing sugar, juice and citrus peel into... More >>>