Le Réveillon in France for Christmas Eve and a Roasted Fig Recipe

The French know gourmet cuisine, which is why we feature so many culinary vacations in France. This is no more evident than on the holidays. Le Réveillon is one of the biggest meals of the year, and it’s served on Christmas Eve following midnight mass. Yes, you read that right – it takes place after midnight; hence the word ‘réveillon’ means ‘awakening’ as the dinner often goes into the early hours of the morning. The tradition dates back to the 19th century and continues to be celebrated not just in France but also in places with French roots, like Canada and New Orleans.

Since many of the dinner guests have fasted throughout the day, the meal is supposed to invigorate them, even though many dishes are decadent and hearty. The full meal often starts with appetizers like caviar, foie gras, escargot, coquilles Saint Jacques (scallops), and oysters — showing right from the start that this is gourmet food from start to finish!

Next, the main dishes traditionally feature roasted meat (like this honey roasted pork) or game, like guinea fowl or roast turkey with chestnut stuffing (although in some parts of France, fish is more traditional as a main course).

The meal then concludes with a cheese course as well as an array of decadent desserts, from ile flottante (floating island), to Frangipane tart, to a traditional Buche de Noel, or Christmas log, that can be made in any number of ways. And if you’re in Provence, it’ll be a buffet spread of 13 desserts. But don’t worry; if you’re starting to fill, this spread of sweets and nuts is often on the table for a few days, not just Christmas Eve.

Figs are often a part of those 13 desserts, but if you’re looking to highlight those figs as part of a larger dish, try this roasted figs recipe from Chef Nikki of our French Alps cooking vacation.