Palate Cleansers

If you enjoy French food, it is likely you have heard the term palate cleansers. The French coined the term, and even today they are an essential part of some French cuisine. Palate cleansers are designed to remove any lingering flavours from the mouth so that the next course may be enjoyed with a fresh perspective. The French also use them as an important digestive - to avoid heartburn, indigestion, and to stimulate the appetite.

Palate cleansers originated in France and have been adopted worldwide. There is little written on palate cleansing during a sumptuous, multi-course French meal. Instead, it has become something of a tradition, passed from generation to generation. Each region has a special ingredient, usually a locally produced product that the locals swear by.

Traditional Varieties:
Sorbet is the most frequent palate cleanser and the one most adapted worldwide. The sorbet should be sharp in flavour, not sweet, as it is the combination of the cold, crisp and sharp flavour which works so well on any grease or strong tastes.

Le Trou Normand:
In Normandy, locals rely on apple brandy as a digestive called Le Trou Normand, or the Norman break. The drink is a fiery shot of Calvados in the middle of the meal which can more often be served as a sorbet than a hefty shot of alcohol. Both hit hard and fast and are effective as palate cleansers and appetite stimulants.

Choose Neutral Flavours:
Choose something with a clean, bright flavour that leaves little or no aftertaste. Neutral flavours usually work best for this purpose, but a menu with strongly flavoured dishes begs for a unique - and perhaps equally bold - palate cleanser. Experiment with your own menus and soon you’ll know enough to impress your friends and family with your culinary ingenuity.

Other Names:
Palate cleansers are also known as entrements, Trou Normand (in Normandy), Trou Bourginon (in Burgundy) and remise en bouche. Not all small dishes served between courses are palate cleansers. An amuse-gueule, amuse-bouche, entremet, or intermezzo are there also to slow down service from the kitchen or for the chef to show off a little more than is available with the main plates.