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It’s your first French wedding reception, and you could swear that you sat down to eat over three hours ago, and yet they’re still bringing out food with no sign of an end in sight. You’re a dedicated follower of the American Wedding Planner in Paris, so you knew to check your watch at the door, AND to switch-out your stylish black Zara pencil skirt for your old Japanese Week-end Maternity one in between the church ceremony and the reception. Before you even sat down, you stuffed yourself full of amuse-bouche: Torsadées Feuilletées au Jambon, Tartinade de chèvre au basilic et à l’ail, and some little round meat-things that tasted like cheese. Once comfortably seated à table, you gorged yourself on slabs of foie gras,  Melon et Jambon Cru, magret fumé, Coquille Saint-Jacques, and the most amazing salmon that you’ve ever tasted.  You’re looking around for the lucky couple, certain that its time to crack the croquembouche, when a waiter appears and sets down in front of you a little glass of what looks like a scoop of ice cream-  but smells like alcohol. Dessert already? Nope, not dessert, but the famous French dinner course: Le Trou Normand.

Le Trou Normand, The Normand Hole, is a strong alcohol served with a small scoop of sorbet which is typically offered before the meat course during a large French dinner. The purpose is to clean the palate and stimulate the appetite- to give you a feeling of emptiness so that you can go back and tuck more in. The tradition, which started in Normandy, goes back several centuries. Originally, it was just a small glass of apple brandy (Calvados) served midway between a big meal. Nowadays, any number of alcohols and flavors of sorbet can be served, depending on the region of France that you’re in or the course that is about to be served: Vodka and lemon sorbet goes nice with fish or seafood , whereas traditional Calvados  and apple sorbet goes best with foie gras. No matter which Trou Normand you serve, it’s always eaten in the same way: the sorbet first, and then the alcohol slammed (if you will) in one gulp. You’re left with a warm, tingling feeling AND room for more courses!

To make your own Trou Normand, place one or two small scoops of high-quality sorbet (if you can’t find apple sorbet in the store, try making your own, or substitute it with lemon or lime)  into a pretty martini glass or champagne goblet, then slowly pour a shot of Calvados over it, top it off with a sprig of mint or lemon zest, et voila!. A simple recipe that can easily be incorporated into any French or Paris-themed wedding celebration.
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