Why is the savory course served between entree and dessert?

You're likely thinking of a palate cleanser, which is served between courses (usually the main course and dessert) and not between the entree and the dessert.

Here's why a palate cleanser is served:

* To refresh the taste buds: A palate cleanser is usually a small, light, and often acidic or sour dish. Its purpose is to cleanse the palate of the flavors of the previous course, allowing the diner to fully appreciate the flavors of the next course.

* To prevent taste fatigue: Eating a heavy main course can leave your taste buds tired and less sensitive. A palate cleanser helps to reset your senses, making the dessert more enjoyable.

Examples of palate cleansers:

* Sorbet: A refreshing, icy fruit sorbet is a popular choice.

* Fruit: A small piece of fresh, acidic fruit like grapefruit or pineapple can work well.

* Granita: A semi-frozen, icy dessert made with fruit or other flavors.

* Vinegar: A small spoonful of vinegar can be surprisingly effective at cleansing the palate.

The entree is usually the main course of the meal, and it's not typically followed by a separate savory course.