"Le Trou Normand" is the name of a promising-looking restaurant here in my neighborhood, pictured above.
But the term has another meaning. During a long, multi-course dinner, after several courses, the tradition in Normandy is to serve a palate-cleansing glass of calvados between courses. According to French wikipedia, the original tradition of serving alcohol to cleanse the palate is nowadays replaced by serving a sorbet, or an apple soaked in calvados, to minimize the risk of indigestion. The trou normand is most often served after a shellfish course.
Aren't you glad you asked?
Calvados, oui!
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