How the French Celebrate Christmas and New Years Eve
History of Réveillon
Appetizer 2: Oysters
Most of the oyster beds were destroyed by the early 20th century, so they are very scarce. This scarcity has lead prices to increase. While they were originally working-class food, now they are an expensive delicacy. Only high-status foods are served on Réveillon.http://www.jaxobserver.com/wp-content/uploads/2009/12/christmas-europe2.jpg
Appetizer 3: Foie gras
Main Dish: Turkey with Chestnuts
Turkey with chestnuts appears regularly in popular culture as the symbol of Christmas dinner.
Dessert: Bûche de Noël (Yule Log Cake)
The Yule Log Cake can date back as far as Europe’s Iron Age. Even before the medieval era, people would gather in the end of December to welcome Winter Solstice. This would mark the end of winter season and welcome the new year. Bûches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch. This cake is very popular to serve during Christmas in France.