Entremets is a French word that refers to a dish served between courses as a palate cleanser or to showcase the culinary skills of the chef. Some synonyms for entremets include intermezzo, sorbet, intermediate dish, palate refresher, or trou Normand. They all refer to a dish that serves as a break between courses and prepares the diners for the next one. In some cases, entremets can also be used as a dessert, served after the main course. Whether it's a fruit sorbet or a savory goat cheese tart, entremets adds an element of surprise and delight to any fine dining experience.