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Réveillon

The long French Christmas Eve dinner: oysters, foie gras, a roast bird and a log-shaped cake.

What is eaten for Réveillon

Réveillon is the long dinner of Christmas Eve in France, once eaten after midnight Mass. It is the most lavish meal of the year. It usually begins with oysters, smoked salmon and foie gras, moves on to a roast capon or turkey with chestnuts, then cheese, and ends with a bûche de Noël, a rolled sponge cake iced to look like a log. Champagne is poured throughout. In Quebec the réveillon centres on tourtière, a spiced meat pie. Provence closes with thirteen desserts.

The dishes

Foie grasServed with toast at the start of the dinner.Yule logThe bûche de Noël, a sponge roll iced like a log.TourtièreSpiced meat pie of the Quebec réveillon.ChampagnePoured through the evening.

Also part of it, and being written: Oyster (Opened by the dozen to begin the meal.), Smoked salmon (Another usual first course.).

About this page

Written by the Thali desk with AI assistance. Background: "Réveillon" on Wikipedia. Customs differ from family to family and place to place. If this is your tradition and we have it wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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