Chilli & Garlic - 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 Chilli & Garlic version gives character to prawns, chicken, grilled meat and spicy dishes. 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. Chilli & Garlic pairs with Black Pepper and Smoked on grilled meat, or with Oregano on pizza.

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.