Like many French holidays, the focus of Christmas in France is on the table. A festive meal that French love to prepare and serve on a beautifully-set table.
A good portion of a French family’s Christmas budget is devoted not only to presents but to a long list of culinary delicacies. Traditionally, a French family attends mass at midnight and then comes home for the Christmas Eve dinner, le réveillon. Nowadays, even for families that skip the church-going, Christmas Eve dinner is still known as le réveillon and is still the principal event compared to the meal on Christmas Day itself.
The menu varies between regions and families but the common attributes are typically special-occasion foods served over multiple courses.
Here I shared some pictures of our traditional French Christmas feast we enjoyed during le Reveillon!
A traditional and easy way to start the feast is simply to serve the most loved and hated of French delicacies, foie gras, on sliced bread. Escargots, known in some parts of the south as cargouille, and oysters (especially in Brittany) are also common choices.
For the plat principal, Turkey and Goose are usually the most common main dishes. Duck and fish also often make the menu as well as lobster.
To end our opulent French Christmas, we always serve a traditional and a delectable dessert called Bûche de Noël or ‘Christmas Log’ and of course a cheese platter.