Trou Normand

Trou Normand is not an appetizer, but we can hardly create a full course about it so that we will introduce you to that typical French tradition.

The literal translation of a “trou Normand” is “Norman hole.” The original “trou Normand” is a small Calvados-based drink between courses in a very long meal, sometimes with apple sorbet, supposedly to reawaken the appetite. Calvados is an alcohol made from apples that are only produced in Normandy.

Nowadays, “trou Normand” can also be made with other types of alcohol. Some even have a specific name: 

• “Colonel:” lemon sorbet with iced vodka
• “Trou Lorrain:” Mirabelle sorbet with Mirabelle alcohol

You can create your own original “trou.” All you have to do is to serve a large scoop or two small scoops of sorbet with a dash of white alcohol. I suggest that you make your sorbet and experiment with various flavor combinations of fruit, vegetables, and herbs, and different types of alcohol.

The trou Normand is served during special occasions: Christmas, Easter, Weddings. After the main course. It is a sort of pause before getting to the cheese and the dessert.