Flambeed desserts have long illuminated historic New Orleans restaurant dining rooms with their showstopping flames. The most famous of these French Creole classics is bananas Foster, created in 1951 by chef Paul Blange at the now-legendary Brennan's Restaurant. This luscious creation, traditionally prepared tableside, features sliced bananas flambeed with rum and vanilla. Although Hurricane Katrina heavily damaged Brennan's, the restored restaurant is back in business and continues to enchant diners with its signature dessert, the most-requested dish on the menu.
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