samwell935

What is the French name for the sorbet course served between the entree and the plat (main course)?

luvtotravel

I plan lots of banquets at USA hotels. We usually refer to that course at the intermezzo -- that translates from English to Italian as "interval."

Scarlett

Don't you just love it? Such a romantic term for cleansing your palate, <i>an intermezzo~</i>

blackduff

This subject is also posted above. See my answer on the other thread.

Blackduff

Anoukaimee

The term is &quot;entremets&quot;. Which would translate as intermezzo in italian or entrem&eacute;s in spanish.

blackduff

<i>The term is &quot;entremets&quot;.<b> Which would translate</b>as intermezzo in italian or entrem&eacute;s in spanish.</i>

It doesn't really translate to Intermezzo. Close but no cigar!

Blackduff

pavfec

Yes, it's &quot;entremets&quot;, meaning &quot;between two courses&quot;.

parisian

The sorbet (with alcohol) served in the middle of the meal is called: &quot;trou normand&quot; (Normandy hole).
It is supposed to clean the greases you have already eaten and ready your stomach for the next intake of food.

Christina

Is this supposed to be common in French meals? I've never been served such a thing or seen it on any menu. This must be for expensive 3* Michelin places or something, is that it? That really sounds unpleasant to me, to be eating sweets in-between the entree and main course.

blackduff

Christina
This is served very often in restaurants. If you order the more expensive menus, it usually will include the trou norman. It's not something that you'll order or buy from the carte.

Sunday meals in a French family can continue all of the afternoon. The trou is needed.

If you don't want to take this, don't. But it's not really sweet.

Blackduff

kappa

No, Christina, you may not have experienced but this entremets does exist. It's not such a sweet thing (well it is rather sweet rather than salty though) and it is actually refreshing. It doesn't have to be 3* restaurants but nonthless has to be places that serve elaborate courses. Last time I had entremets was incidentally at a michelin 1* place. It often comes in prix-fixed multi course menus and it is often not even mentioned in the menu detail so it's sometimes like a surprise.

marty

It certainly doesn't have to be a 3*, or for that matter, even a 1*. I live in a very rural area of NC, and while I did first experience this years ago at a very high priced restaurant on Hilton Head Island, one or our local Italian restaurants always serves sorbet with vodka between courses. It is very refreshing and one of our favorite parts of the meal!

cocofromdijon

It is common in wedding meal when there are lots of dishes(communion as well) and it is supposed to be eaten after the meat (r&ocirc;ti)
In Burgundy there is le trou bourguignon with sorbet cassis and cr&egrave;me de cassis (or marc)
Le trou normand was first just a glass of Calvados and then one added some apple sorbet to it to make it easier to swallow.

Michael

Jalape&ntilde;o sorbet makes a great palate cleanser.