In conversation with our waitress at Le St Amour recently it came to light that she is from Normandy. This led Charles to wax eloquent about how much he loves calvados and to recount our understanding of the meaning of "Le Trou Normand." For those who don't know, le trou Normand refers to the hole in your stomach made by a shot of calvados when taken partway through a meal for the purpose of allowing you to eat more. (I had a young French teacher from Lyon who told me it was a vulgar phrase. Nonetheless, it appears on the menu of some dignified Parisian restaurants in its guise as a quite nice dessert consisting of green apple sorbet and calvados.)
At the end of our meal, Madame presented Charles with a snifter of calvados accompanied by two small pieces of brown sugar. Intrigued, Charles asked what the the sugar was for. She explained that you put a piece of sugar into the calvados then, once it is saturated, you take it out and eat it. The saturated sugar cube is called "un canard." I can testify that it is delicious. So now you know!
