Thanksgiving is the ideal holiday meal to introduce "Le Trou Normand," or "the Normand hole." France’s contributions to the detailed rituals of authentic dining are, of course, legendary. Much of that attention to detail has to do with methodical planning for proper digestion of the meal through the order and the volume of which the elements are consumed. “Le Trou Normand” is a perfect example of how ritual and method work to increase one’s enjoyment.
Translated as “the Normand hole,” Le Trou Normand is usually served between courses of a large and long banquet type meal. The purpose (and there is always a purpose for everything at the French table) of this nifty little interlude is to both cleanse the palate from the previous course(s) and make more room for the rest of the meal. The palate cleansing comes by way of a generous tablespoonful of young, or even un-aged calvados in combination with a small scoop of light apple or pear sorbet that completely refreshes the atmosphere of your inner mouth. The additional space is created from that delightful 40-plus alcohol finding its way into your stomach while it simultaneously speeds up your heart and quickens your digestive system, allowing you to, in theory, eat more.
There are many creative ways to interpret this rustic culinary tradition, from its historic origins of straight shots of eau de vie taken directly from the still to a variety of modern stylizations. If you and your table guests are interested in trying this delightful French tradition this holiday season, Heavenly Spirits offers the following options:
Le Trou Normand - Original
It is certain that the first time a palate was cleansed with a young Calvados eau de vie it happened during a meal near to the still during distillation season. With this small sip in whatever glass was available, a tradition was born.
Le Trou Normand – Modern Traditional
This version of Le Trou Normand should be served in a small, elegant, wide brimmed cordial glass or something similar.
Ingredients:
1 shot (1-1.5 oz.) Calvados, Roger Groult Reserve, Claque-Pepin Fine
1 or 2 small balls of apple or pear sorbet
1 mint leaf
Preparation:
Place sorbet in the glass.
Pour Calvados over the sorbet.
Add mint leaf garnish.
Serve immediately with small spoon.
Le Trou Normand - Christine
This variation of Le Trou Normand was created by Christine Foubert Cooney for one of her legendary holiday meals. It was served in a small, elegant, wide brimmed cordial glass with a tiny spoon, between courses of the fish and the meat.
Ingredients:
1 shot (1-1.5 oz.) Calvados, Roger Groult Reserve
1-2 table spoons of home-made lemon Granita
1 mint leaf
Preparation:
Spoon Granita into the glass, filling half way.
Pour Calvados over the Granita.
Add mint leaf garnish.
Serve immediately with tiny spoon.
Bon Appetit!
