Ever heard of the Trou Normand? It’s a 16th-century Norman tradition — a mid-meal pause to “reopen the appetite” before your next course. At Orrery, they’ve flipped the classic apple sorbet and Calvados for green Chartreuse (55% ABV, made from 130 herbs) paired with lovage sorbet, served right at the bar. On a 2-3 hour tasting menu, it’s less about the alcohol and more about getting guests up, moving, and having fun mid-service.
Watch how one of the oldest palate-cleanser traditions in French dining gets a proper reinvention.
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What would YOU swap into this course? Comment below 👇
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2 Comments
A 16th-century tradition just got a serious glow-up 👀
What would you swap in for the Chartreuse?
Check out the Full Video Here: https://www.youtube.com/watch?v=TKZg8V1_aAo&feature=youtu.be
Omg yum.