THE KNOWLEDGE
FIND OUT MORE Read our guides to French property on
frenchentree.com
Strasbourg hosts France’s oldest and biggest Christmas market
artisans and exhibitors set up shop in the heart of the town.
ON THE MENU Once you have tackled gift shopping, you’ll need to think about menu planning as food is obviously a massive part of Christmas in France. The traditional Réveillon meal is eaten on the evening of the 24th and menu choices are taken very seriously! There is much debate on
matters such as whether to start with smoked salmon or oysters (or both!) and whether the bûche de Noël – the dessert which looks like a log or bûche – should be a sponge cake or an ice cream version. The starters are invariably followed by foie gras (duck liver pâté) and the traditional main course is capon (chapon) stuffed with chestnuts and served with sautéed or dauphinoise potatoes. The meal is a long drawn out affair with the main course often served around midnight and you need stamina, especially as excellent wine and champagne flows freely throughout the night! The 24th is also the time
when French families traditionally exchanged gifts.
from the copious amounts of food and wine that will have been served through the previous 24 hours.
Oysters are a favoured starter for Christmas and New Year’s Eve meals
However, as times change and families often see each other for a big or even a second Christmas dinner now on the 25th, the gift-giving timetable is becoming more flexible. But Père Noël will most definitely make an appearance and leave presents for the children during the night of the 24th! Many people attend
midnight mass on the 24th; the churches are beautifully decorated and in southwest France, crèches vivantes are very popular. These nativity scenes with live animals are performed throughout the Christmas season and are well worth seeing. As the 26th is not a bank
holiday in France, it’s a good opportunity to take a break
NEW YEAR’S EVE Besides, you’ll need all your energy for the festivities on the 31st! New Year’s Eve is a big deal in France and people make their plans a long time ahead. Many attend organised functions and places need to be reserved well in advance. Others celebrate with close
friends or family but in every case, le Réveillon de Saint- Sylvestre (named after the saint’s day it falls on) features a traditional meal which usually begins with oysters (huîtres) or foie gras, often served with confiture de figue (fig jam) on little toasts. Main courses vary from region to region but fondue and raclette (diners melt their own cheese over potatoes and charcuterie) are popular, as is seafood and shellfish. Champagne features heavily! The meal usually ends with another bûche. And if you’re getting bored of bûche, don’t worry; January sees the arrival of the galette des rois, the traditional dessert for Epiphany, a delicious puff
pastry tart with an almond filling. Most bakeries stock the galette des rois throughout the month of January as it is a very popular seasonal treat. Public firework displays are
a big part of the evening too; those in the larger towns and cities are quite spectacular and well worth attending. And last but not least, when the clock strikes midnight, make sure you join in and shout “Bonne année!” as loudly as possible! ■
Top tip Eating and drinking is
taken very seriously over the festive period and shoppers stock up in advance. If you are planning on
serving something specific (such as oysters on the 31st)
make sure you go early in the morning as the shops may well have sold out by lunchtime.
NEXT MONTH Guide to: Clubs and
associations in France FRENCH PROPERTY NEWS: November/December 2023 89
© SHUTTERSTOCK
© SHUTTERSTOCK
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148
