Trou normand
In French gastronomy, the trou normand ( Norman hole ) is the custom when the Calvados distilled apple brandy in Normandy is served between two courses - usually before the main course - during a break in the meal. Only recently has the trou normand been served in the form of a green apple sorbet topped with calvados . However, connoisseurs eat sorbet and calvados separately.
The Norman hole is intended to promote digestion and to stimulate appetite , that is, to create space or a “hole” in the stomach before continuing the meal.
This tradition can be traced back to the fact that the high- proof spirit, also known as Gniole in the Risle Valley, is said to have bactericidal properties, which are supposed to protect against stomach upset after eating seafood if the drink is taken immediately afterwards. The calvados is therefore served immediately after the seafood and before the main course. The novel Bouvard et Pécuchet may also have contributed to this.