Amazing live preparation of a CRÊPE SUZETTE at Michelin star NEBO in Antwerp, Belgium

At Michelin-starred NEBO in Antwerp, Chef Dimitri De Koninck demonstrates the classic tableside preparation of Crêpe Suzette. For professional kitchens, tableside service is a powerful tool to build atmosphere and demonstrate technical craft directly in front of the diner. This classic French dessert relies entirely on the team's ability to manage heat, sugar, and alcohol under pressure.\n\n## Precision in CaramelisationCaramelisationThe thermal breakdown of sugars that creates browned colour and complex sweet, toasted flavours.\nThe foundation of a perfect Suzette sauce lies in the initial caramelisation of sugar in the pan. The chef must cook the sugar evenly to a light amber state before introducing butter and fresh orange juice. If the sugar is undercooked, the sauce lacks depth; if overcooked, it becomes bitter and ruins the delicate citrus notes. Once the butter and juice are incorporated, the emulsion must be worked until smooth, ensuring the fat does not separate. The crepes are then bathed in this reducing syrup, absorbing the bright orange flavour while remaining light and tender.\n\n## The Flambé and Service Delivery\nFlambéing is more than mere kitchen theatre; it is a critical cooking step that cooks off the harsh raw alcohol while leaving behind the complex aromatic profile of the liqueurs. Chef De Koninck utilises a precise blend of citrus liqueur and brandy, tilting the pan away from the guest to ignite the alcohol safely. Controlling the flame requires confidence and correct pan positioning. The flames must die down naturally as the alcohol burns off, leaving a glossy, thickened glazeGlazeA shiny coating applied to food to add flavour, colour, moisture or visual finish. that coats the back of a spoon. Speed is essential here; the finished crepes must be plated and served immediately while still hot.\n\nFor any kitchen looking to introduce guéridonGuéridonA service trolley used for tableside preparation, carving or finishing. work, this live preparation highlights the absolute importance of flawless mise en placeMise en PlaceFrench for "everything in its place"; the preparation and organisation completed before service.. Every single element—from the pre-folded crepes to the pre-measured liqueurs—must be organised perfectly on the service trolley. A single missing spoon or a delayed flame breaks the flow of the performance, disrupts the guest experience, and compromises the final temperature of the dish.