A shot of Calvados served in the ‘gap’ between the main course and cheese, a trou Normand is believed to lighten the stomach, cleanse the palate and prevent indigestion. Today it’s often served as an apple sorbet with Calvados. You can also make a ‘trou’ with Cognac etc.
Melon en trou gascon is a melon split in two, its hollow filled with strawberries, a dollop of Armagnac and sugar.
Image by Erica Ashleson