Crêpe Suzette is more than just a flame. Between Escoffier’s recipe, Henri Charpentier’s later recollections, and the theatrical tableside flambé service, this is a look back at the documented history—and the lingering uncertainties—of a great citrus-flavored classic.

The most elegant table setting is not the most elaborate one. Learn the practical rules that create comfort, coherence and effortless service, from cutlery placement to progressive course setting.