The 20 Best Things to Eat in France

21 Tips For Christmas in France All Traditions + Vocabulary

6) Oysters on the half shell (les huitres) Oysters are enjoyed all year round in France, but it's during the end of the year, Christmas and New Year's Eve meals when people eat the most oysters. Count on serving about 4 to 6 oysters per person, along with some buttered rye bread and lemons. Serve with dry white wine.

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Scallops. A symbol of delicacy and festivity, scallops are a favored starter during Christmas Eve. They are cherished for their delicate texture and subtle flavor. Scallops can be served simply pan-seared with butter and parsley, or presented in a gratin, topped with a creamy sauce and broiled in the oven.

The 20 Best Things to Eat in France

12. Easy Christmas Cinnamon Palmiers Cookies. Beautifully crisp, buttery, and spiced, these French Christmas cookies look a lot more complicated than they really are. In fact, all you need are three ingredients and about five minutes to make a whole batch of these cinnamon-filled pastry bites. 13.

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4. Foie gras. Perhaps one of the more controversial items on the list — yes, even more than the next one! — foie gras, which is produced by forcefeeding geese or ducks through a tube, is a popular dish often eaten on Le Réveillon. It is generally only eaten on special occasions, such as Christmas Eve. 5.

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Called " Dinde de Noël " in French, turkey for Christmas in France is traditionally made with a delightful chestnut stuffing. It has been part of the French Christmas tradition since the 19th century. Dinde de Noël is served with roasted potatoes and sometimes cooked apples around it. 2. White Sausage.

The 20 Best Things to Eat in France

Christmas markets are very popular in France, although perhaps not exclusively a French Christmas tradition. There are a few towns and villages in France where artisans produce, gifts and local culinary delicacies, such as foie gras and confit de canard, are sold.

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Table of Contents. 12 Traditional Christmas Foods in France. No 1 Foie Gras. No 2 Caviar. No 3 Escargot. No 4 Oysters. No 5 Scallops. No 6 Des Oeufs de Caille. No 7 A Christmas Fowl as the Main Dish.

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For smaller tables, a "chapon" (capon), "caille" (quail) or "poularde" (fattened hen) are the common choices. While poultry is by far the most traditional French main, some regions adopt other traditions. In the Alsace region of eastern France, a "oie" (goose) is often served for Christmas. In Périgord (the current Dordogne.

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Le Réveillon de Noël - the French Christmas meal (not to be mistaken with "Le Réveillon du Nouvel-An - New Year's Eve French Meal name) Le dîner de Noël - the Christmas dinner. Le déjeuner de Noël - the Christmas lunch. Faire un festin - to feast. Se régaler - to have a culinary blast.

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the main course, a fowl - often a Christmas turkey, but occasionally a capon, guinea fowl or even a top-flight chicken. a cheese platter, although this is optional and not everyone feels able to eat cheese on top of everything else. dessert: the bûche de Noël. coffee and chocolates or truffles.

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Guinea fowl, pheasant, goose, and quail are all popular choices as are game meats like venison and boar. A traditional turkey substitute is capon, which is a rooster that has been castrated to improve its flavor. Yum. For a small group, duck breasts in a cranberry sauce will do nicely. Any good French red wine will pair well, especially a.

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When Do They Eat Christmas Dinner in France? But that's not the only difference. The big event here in France happens on Christmas Eve rather than Christmas Day. It's known as Le Réveillon. Starting at around 8 p.m., it's a meal that stretches out over the evening and has several courses.

The 20 Best Things to Eat in France

The typical French Christmas meal (Christmas dinner in France) has several courses: entrées (appetizers), plats (main dishes), a cheese course, and dessert. The traditional French Christmas dinner is accompanied by good-quality wines, usually whites for the entrées and reds for the mains. The last courses of the meal are instead accompanied.

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COQUILLES SAINT JACQUES. Scallops are a real mainstay of the Reveillon feast. And there's more than one way to cook a scallop, although served as a starter with a cream sauce is the most popular.

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5. Wildfowl. Lobster and turkey are traditional main meals during a Christmas feast in France. Not everyone, however, has the budget to cater these dishes to a large group of people, and so the tradition has shifted to wildfowl over the years. Much cheaper than lobster, wildfowl are guinea fowl, pheasant, goose, and quail.

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In France, the real party gets started on Christmas Eve with a celebration called Le Réveillon de Noël. This traditional celebration consists of copious amounts of food, staying up very late, and taking part in the joyous company that has gathered for this one night of the year. A second celebration, called le Réveillon de la Saint Sylvestre.