“We almost had a live drama”: big scare for a “C à vous” columnist. “We're just going to sear and flambé the Madagascar shrimp with a little bourbon,” said the chef of the restaurant at the Le Prieuré Baumanière hotel in Villeneuve-lès-Avignon.
The journalist therefore poured some seasoned shrimp into a hot pan before dousing them with a few centimeters of spirits and lighting a blowtorch.