In a French cookbook it says "Palate cleansers, by nature, are used in the middle of a meal to remove lingering flavors from the mouth so that the next course may be enjoyed with a fresh perspective. They also use them as an all-important digestive, to avoid heartburn, indigestion, and to stimulate the appetite.There is not much written instruction on the art of palate cleansing during a sumptuous, multi-course French meal. "
Alors, sounds just the ticket. Time to digest, avoid the indigestion of rewrite for awhile then a stimulation to new ideas. A fresh perspective.
Further on it says "It has become something of a prized tradition, passed from generation to generation in the local enclaves of France. Each region has a special ingredient, usually a locally produced product that the locals swear by."
Several listed are lemon and grapefruit sorbet
Or another is listed: Le Trou Normand.
I like the hitting hard and fast and could use an astringent on my wits - if I have any left.
What about you - any palate cleansers you use?
Cara - Tuesday