Traditional Christmas food

In France the Christmas feast takes place on Christmas Eve - 24th December- and is called Le Reveillon. Traditionally Le Reveillon is a very late supper held after midnight mass on Christmas Eve. The menu for the meal varies according to regional culinary tradition. In today’s busy world you will often find the feast takes place in the evening at dinner time. Apetizer The meal will often start with an aperitif such as a Kir or Kir Royale and served with canapes . Entrée/ starter foie gras is traditionally served, on sliced bread with a sweet wine. Other traditional entrees are Oysters , white pudding, Escargot and Smoked Salmon Main Course Goose and turkey are common main dishes. Both often appear with chestnut stuffing as chestnuts are very popular in France. Served with the goose or duck are, green peas, diced potatoes and cooked chestnuts. More original meat are served too: kan garoo, venison, wild boar… Cheese A simple Rocamadour (goat) cheese served on a bed of lettuce or different types of cheese (there many in France)

Dessert Traditionally a “buche de Noel” is served for dessert.  It is a type of sweet roulade. The traditional bûche is made from a Génoise sponge cake, usually baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercream; however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings. The buche de Noel has its roots in Yule, a month long celebration of the winter solstice observed by Northern Europe's Germanic tribes. The holiday peaked with the burning of an enormous log whose purpose was to ward off the darkness, both literal and figurative, associated with winter. The burning of the Yule log is one of many pre-Christian rituals incorporated into Christmas celebrations across Europe. But by the late 19th century in France, as smaller stoves replaced large hearths, the tradition had all but faded. in later days the confectionery version of the Yule log emerged. Some people prefer an iced version as it is lighter.

Foie Gras and Smoked salmon

OYSTERS and SNAILS

MEATS

The Buche de Noel

Chocolates too!

ENJOY !