Black Pepper - Secret de Flambage Flambé Gel 200 ml - Cookal

Spectacular flambéing, with no preheating and no blowtorch

Invented by Cookal in Lorraine, France, and awarded the Sirha Innovation Grand Prix in 2017, Secret de Flambage reinvents a classic dining-room gesture: a flavoured wheat-alcohol gel that lights cold, with no pan of spirit to heat. Its gel texture stays on the food instead of running off: the flame stays where you put it for 45 to 60 seconds, a real moment of show for your guests.

The Black Pepper version lifts red meat and fish with a warm, peppery note: rib-eye, rib of beef, duck breast or fish fillet. According to Cookal, flambéing leaves no alcohol residue: only the aroma remains.

Two ways to use it

• In an open kitchen: the finishing touch happens in front of the guest, at the pass or the counter, and the flame becomes a selling point on your menu.
• Flambéed at the table: the server drizzles the gel onto the plated dish and lights it in front of the guest. No special equipment, and controlled risk.

How to use: Cookal's flambéed rib-eye

1. Cook the meat.
2. Plate the dish, then pour Secret de Flambage in a zigzag, evenly over the meat.
3. Light quickly, up to 2 minutes after application.
4. Wait until the flame is completely out before eating.

Flavour pairings

Secret de Flambage flavours can be combined as inspiration strikes. Black Pepper pairs with Thyme on beef, with Smoked for a barbecue feel, or with Chilli & Garlic for more character.

Secret de Flambage or Secret de Cuisson?

Each range has its own purpose: Secret de Flambage flames without cooking, while Secret de Cuisson cooks but is not suitable for flambéing. Discover Secret de Cuisson.

Technical Specifications

Safety: flammable product, not for consumption as is. Keep away from heat sources and out of reach of children. Wait until the flame is completely out before eating.