What do French people really eat at Christmas?
With the start of the holiday season, memories of luxurious meals and loved traditions arise. Christmas in France, a nation known for its excellent food preparation, is a food celebration unlike any other. There are many more flavors and treats on the French Christmas table than just the conventional images of bread and pastries. The French take great pride in their Christmas feasts, which include everything from elegant duck liver to rich buche de Noel.
Discover the natural treats that families in France are serving over this festive season by traveling on an eating trip through the fascinating world of French holiday food.
12 Traditional Christmas Foods in France
The French value holidays, and Christmas is one of them. There’s no better word to describe the large Christmas lunch that’s served in France than a feast: it takes place on Christmas Eve, not Christmas Day.
The foods that appear and those that don’t depend on the region of France in which you belong.
Each of the 12 listed below is usually found on a Christmas menu.
No. 1 Foie Gras
For a long time, the contentious delicacy foie gras—made from the fatty liver of ducks or geese—has represented wealth and excess. The procedure used to produce foie gras is force-feeding the birds to make their livers larger. It has a rich, buttery flavor that cooks around the world adore. Animal welfare concerns lead some to dismiss it as moral, while others view it as a gastronomic masterwork.
Food lovers continue to check out foie gras because of its unique flavor and texture; chefs have used foie gras in meals that highlight its rich flavors and silky smoothness in inventive ways. There’s no shortage of creative ways to present this luxurious food, from foie gras terrines topped with mushrooms to fried foie gras served with sweet fruit competes.
No 2 Caviar
Caviar has a long history of being connected to beauty and excellence, and it’s often described as the ultimate luxury meal. Although many people may only connect caviar with fish eggs, this delicacy is far more complex than that.
The flavor profile of various caviars can vary greatly depending on the kind of fish and the region it comes from, providing a distinctive dining experience for each type.
No 3 Escargot
Escargots, sometimes called land snails, have a long culinary history in France. However, they may not be everyone’s first choice for delicious meals.
Around the world, eaters love escargot, which was once thought to be a delicacy only enjoyed by the upper class. Sardines are noted for their distinct texture and flavor profile. Usually prepared with herbs and garlic butter, escargot boosts the natural flavor.
One interesting fact about escargot is that they are low in fat and high in protein, making them a nutritious option for those looking to add variety to their diet.
No 4 Oysters
Oysters have a long and storied history, dating back centuries, and are well-known for their distinct flavor and saline taste. These bivalve snails are tasty and significantly help marine ecosystems by purifying water and giving other sea life a place to live.
One interesting fact about oysters is that they can change their gender multiple times throughout their lifespan, a trait known as sequential hermaphroditism.
No 5 Scallops
Often called the “jewels of the sea,” scallops are a delicacy known for their delicate and sweet flavor. These shell snails, which come in a variety of sizes and colors, are found in oceans worldwide.
Scallops are frequently imported into France from the Atlantic, especially the famed Bay of Biscay.
These are not just any seafood; they are properly obtained thanks to the Marine Stewardship Council’s approval.
Their rich texture and flexibility in preparation are what make them so popular during the Christmas season. They’re frequently served roasted au gratin with a blend of cheese and herbs or grilled to golden perfection and served with a creamy wine sauce.
More info about Christmas Foods in France!
No 6 Des Oeufs de Caille
Another delicacy I find hard to eat is quail eggs. These are often hard-boiled and served as part of the Christmas Eve dinner, known as Le Reveillon de Noël, on December 24.
No 7 A Christmas Fowl as the Main Dish
Consider a Christmas dinner with a distinctive twist: the main course might be a Christmas bird. A nicely roasted bird, like fowl or quail, can provide an air of delicacy and elegance to the celebratory table. In contrast, the conventional flavors of turkey or bacon may feel overcooked. Serving a Christmas bird can really make your holiday dinner more special because of its soft meat and rich flavor profile.
A particularly well-liked dish is “Dinde aux Marrons,” a turkey filled with chestnuts served with green beans and gratin dauphinois.
No 8 Cheese Platter
A cheese platter is an artwork that may take you to several gastronomic worlds; it’s more than just a stack of cheese slices. The distinct flavor profiles and textures of each variety of cheese create a symphony of flavors on your palate. To achieve a harmonious balance that appeals to all palates, consider the variety of flavors, textures, and milk sources while creating a cheese appearance.
A selection of cheeses, including soft, complex, and blue varieties, is an integral part of each French Christmas dinner. It is typically served before a cake with a green salad.
A well-liked option is the creamy, soft Vacherin Mont d’Or cheese, which is only available from October to March. Another festive favorite is Roquefort, a blue cheese that beautifully transitions from the entrée course to the sweet wine.
No 9 La Bûche de Noël as a Christmas Dessert
This Christmas, treat yourself to La Bûche de Noël, a delicious French Yule log dessert, in place of the usual fruitcake. With its log-like look, this decadent dish is not only visually attractive but also a delightful treat for your taste senses. Made from folded sponge cake, La Bûche de Noël is a real show-stopper on any holiday table, filled with rich fillings like whipped cream or chocolate ganache.
The rich history of La Bûche de Noël, which is based on French culinary traditions, is one of its most exciting aspects. This joyful dish, which dates back to the Middle Ages, represents the Yule log burned during the festival of the winter season.
It is now a beloved Christmas tradition in France and other countries.
No 10 Chocolate and Christmas Cookies
During the 17th century, chocolate’s popularity in France exploded, and by the time Christmas celebrations expanded, chocolate had become an essential part of French cuisine.
Nothing is more pleasant than the smell of new chocolate and Christmas cookies filling the house over the holidays. While the toasty spices and sweet topping on Christmas cookies bring back memories of pleasant evenings spent by the fire, the rich, indulgent flavor of chocolate cookies wonderfully supports the festive attitude. These sweets represent joy and community more than just desserts.
A unique take on classic chocolate cookies is to coat them with a small amount of sea salt before baking. You will find yourself drawn back time and time again by the delightful balance created by the combination of salt and sweetness.
No 11 Candied Fruits
Every Christmas, a display of candied fruits, including melons, cherries, apricots, and pineapple, is set up in various boxes and baskets.
They are well-known for coming from France and are one of the 13 desserts that make up the Repas de Noël, a traditional Christmas meal from that area.
They are what I would use in things like mince pies and Christmas cake as a Brit.
No 12 Black Truffles
A growing number of food lovers are using the rich and aromatic black truffle to improve their Christmas dinners as the festive season draws near. Black truffles, prized for their strong flavour and earthy smell, elevate and satisfy traditional Christmas fare. Perfect for special events like Christmas dinner, these highly valued fungi add a distinct depth of flavour when sliced over creamy mashed potatoes or incorporated into rich sauces.
Beyond their delicious attraction, black truffles have an interesting cultural significance and history. They have been loved for generations as emblems of luxury and excess, frequently kept for wealth and royalty.
Champagne and Wine at Christmas
Wine and champagne are essential additions to a Christmas celebration that make the event more elegant. The luscious smell and flavors of quality wine can improve a delightful holiday meal, and the sound of a bottle’s cork signals the beginning of a pleasant occasion.
There’s something unique about drinking these drinks during this festive season, whether you favour the depth of a solid red wine or the fizz of Champagne.
FAQS: Typical French Dinner at Christmas
Are there any unique French Christmas desserts besides Bûche de Noël?
Yes, in addition to Bûche de Noël, there’s also Galette des Rois, a cake made with puff pastry and almond cream that’s often enjoyed in January but can also be a part of Christmas celebrations. Other well-liked choices include Pain d’Épices, a spiced honey bread, and Kouglof, a yeast-based cake with almonds and figs.
What are some Vegan alternatives for a French Christmas feast?
For a vegan French Christmas, instead of foie gras, you might serve a robust vegetable cassoulet, and instead of stews made with animals, you could serve mushroom pâté.
How do French Christmas foods differ by region?
French Christmas food includes significant foods from several regions. A dish of pork and potato known as baeckeoffe may be found in Alsace. Seafood and the “Thirteen Desserts,” a customary selection of dried fruits, nuts, and sweets, are the main attractions in Provence. While Burgundy tends to favor robust meat dishes, Brittany is recognized for its fish offerings.
Final Thoughts on a Traditional French Christmas Dinner
With this increased knowledge of the food provided around Christmas in France, you should be able to appreciate my interest.
Buying goods at the store during the French holiday season is a lot of fun. The items on the shelves are really unique, and I always find it funny to see the snails in the meat department seated next to the beef joints.