"If you're expecting figgy pudding and mince pies in France at Christmas you're likely to be disappointed - but the home of gastronomy of course has some wonderful festive food traditions of its own. French food blogger Florence Richomme explains more. In general, December 24th is the big day in France, and the tradition here includes a late night feast once people return from midnight mass."
"And that often involves ingredients you wouldn't use the rest of the year, says Richomme of the My Parisian Kitchen blog. Here are the 12 classics: Foie gras terrine Foie gras is the one dish that immediately comes to mind and really represents Christmas in France. Foie gras is eaten on different kinds of bread toasts, brioche bread or pain d'épice (gingerbread) and sometimes with fig jam or onion confit."
December 24th is the principal Christmas celebration in France, commonly centered on a late-night feast after midnight mass. The feast, called Le Reveillon, means "awakening" and traditionally lasts into the early hours, though many families now dine earlier. Festive menus feature ingredients reserved for the season, including foie gras terrine served on toasts or brioche, smoked salmon on blinis, delicate scallops often served with orange cream and braised endives, and chilled oysters with lemon or mignonette sauce. The classic main course is capon or turkey with chestnut stuffing.
Read at The Local France
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