Gueridon flambé: A part of history?
Henery Charpenter, the man who introduced the gueridon service
must be proud of his contribution to the world of hospitality. And why not?
The one-time gueridon flambé service was the pride of hotels and gave
many an opportunity to food and beverage service personnel to exhibit their
skills. Moreover, guests were used to watching their dishes cooked in front
of them. Not only that, the aroma was used to stimulate the appetite of the
However, with time the service slowly died down. It became unpopular, so much
so that it finds mention only in the curriculum for academicians and a few kitchens
in some parts of the world, which is a matter of concern. Hoteliers put forward
the following reasons for the unpopularity of gueridon flambé:
A) More space required
A) Safety concerns
B) Specially skilled staff
C) Innovation in recipes
D) The cost factor
is the need of the hour to make efforts to make it popular among guests and
to give the gueridon flambé service back its glory and pride. Just like
the chef keeps on experimenting and discovering new and traditional recipes,
in the same fashion the F&B professional should come up with plans to get
over the limitations of the gueridon flambé service. The points given
below may be useful to achieve the said objective:
- Modify the gueridon trolley: The main reason
given by the hotelier is that the gueridon trolleys occupy more space due
to which they are bound to lose more cover. To overcome this, we need to understand
that it will be wise on our part to modify the trolley and make it a single
burner. This will reduce the width and occupy less space. The frame structure
should be made of aluminum which will be light and it should have a glass
cover so that guests can see their order being prepared.
- Safety and skilled staff: With modern-day
technology, safety can be enhanced, especially since most five-star hotels
have automatic water sprinklers. Moreover, proper training of service staff
can reduce the cost of safety and will help boost sales. The trained waiter
can double up as a good entertainer to make the guests' visit memorable.
- Innovation in recipes
Guests who know about the gueridon flambé
service say that the dishes offered through this service are limited and they
are bored with the same old crepe suzette, banana flambé, steak, pineapple,
etc. It is our responsibility to experiment with various cuisines which can
go with spirits used in flambé. One should also experiment with regional
cuisine and popular dishes. For example, chicken tandoori flambé and
shallow fried fish flambé can become popular among guests.
- The cost factor: About four to five decades
ago, the service was expensive and said to be apt for celebrities and royal
family. But the booming economy and the growing spending power of the common
man has led to an increase in popularity of gueridon flambé.
By giving thought to the above points, F&B service professionals
and hoteliers can lead F&B to a new era of the gueridon flambé and
save it from becoming a part of history.
The writer is lecturer for F&B Service at Tuli College
of Hotel Management, Nagpur