Flambé (French for "flamed" or "flaming") refers to the technique of dressing a hot pan with high-proof liquor such as brandy, cognac, or rum, which causes a momentary burst of flames. As a result of the combustion, alcohol's raw flavor is burned off, but leaves behind a subtle, sweet flavor. The technique is primarily executed for dramatic tableside presentation.
Flambéing plays a role in dishes such as bananas Foster, crepes Suzette, and steak Diane.
Source: Flickr User enersauce