...Wichtig ist es sich gut zu Fuhlen - sogar nach Mahlzeiten reichhaltige Art......*************
Faut sentir bien, même après des repas copieuse....
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Indigestion isn't something to feel even after big meals.....
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I recall being called upon often, to discreetly "correct" non-French tourists or others in a low voice, and tell them that the course now being served WASN'T "the pudding" or "the dessert", and that their comment "French don't seem to eat a lot" wasn't quite correct.
Invariably this happened at a course often neglected nowadays, which consists of preparing palate and stomach for the real serious business of eating which is to follow!
Often called simply
"THE TROU NORMANDE" it is really a course somewhere between the Aperos, the entree, the fish course.....generally before the main course..The principle is to clear the palate but also to "compress" what has already been eaten, and as such could be called "digestif" but since the French, in their wisdom, already have something else called that (a coffee with Cognac or other "digestiv" strong alcohols) at the end of the meal, there is a slight problem as to the correct title.
Trou Normande refers to the mixing of an apple Sorbet with strong alcoholic "Calvados" (an apple eau-de-vie, roughly around 40%vol but going upwards....)
There was also a French film of the same name with the famous French Actor "Bourvil" as a country chef.....
The idea is that the sharpness of the apple sorbet combined with the strong alcohol of the Calvados acts as a digestive and prepares you for the next courses, normally meat, vegetables, cheese, dessert and coffee with chocolates....
On this basis, I suppose that any form of sharp iced sorbet together with a fitting "liqueur" could be applied, and I have tried and tested a few. From the sharp sorbet made from Cherries
and served with the eau-de-vie "Kir" it fulfills the same purpose, and changes colours and taste agreeably.I have also tried out Tangerine sorbet, only relatively recently available,
..and served with a healthy dose of "Cointreau" or "Grande Marnier" (red or yellow label, the yellow lable being more fitted.............
..............
.......
Essentially you can let your imagination run riot....just avoid heavy, sugary or creamy iced creams or sorbets ...they are NOT ideal. It must be sharp - acidy......
A final one which is becoming rapidly my favourite, although "limit-limit" on the sweetish side, and not really quite acidy enough, but delicious:
..Pear sorbet, served with 
I think I like this one because it gives me the chance to show off with my "pear in a bottle" - although I do have an "apple in the bottle" as well...!
Unfortunately, after more than 15 years of "topping up" with Calvados, the apple now resembles probably my liver more than an apple....!
So...there you are....why don't you try throwing in this original "French puddin'" on one of your next menus - your guests will be delighted, even if some DO get up to leave after it......!
iwmpop(mrlemarquis) - Vauvert, France - Février 2011
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