Trou Normand, France
In the French tradition, Calvados—an apple brandy aged in oak barrels like French wine,
is poured over sorbet to restore the appetite during especially long dinners.
The idea for this chapter heading was from someone I consider a dear friend from Lyon, France, Laurence. She was one of the early readers of the novel and gave fabulous feedback during that process. She explained to me that she understood that chapter 7 was necessary to move the story along yet didn't feel it was particularly compelling as a 'stand-alone' piece of writing. That's when she suggested that I reference Trou Normand, a tradition in long-lasting dinners, like at a wedding, where attendees need a little break.
And, voila, that is how this chapter got its reference!