-->
At this festive time of the year, I enjoyed a French Christmas Eve dinner, known as “Le Réveillon” – a typical family-center meal that started with “amuses-bouches” (hors d’oeuvres) and champagne, followed by a delicious, six-course meal with a “pause cadeaux” (a break to open gifts) before the main course was served. The evening festivities lasted from 8 p.m. to around 1:30 a.m. (dinner started at around 9:30 p.m.), with lively conversations and discussions about politics, wine, food, and an update on personal family topics - a truly magical evening!
 |
| Foie gras toasts, endive stuffed with cheese, smoked salmon, salmon eggs |
 |
| Traditional: Fresh oysters on the half shell |
 |
| Pumpkin soup with croutons & pumpkin seeds |
 |
| Raw scallops with mango & cilantro |
 |
| De-boned pigeon baked in a pastry crust with foie gras sauce |
 |
| Traditional: Buche de Noel (fruits rouges) |
 |
| Traditional: Buche de Noel (Black Forest) |
Yule Log Cake: “The origins of this most famous and delicious of French pastries can be traced back to the ancient Celtic tradition of celebrating the winter solstice. On this day, the shortest of the year, the Celts would search for a large trunk of either oak, beech, elm or cherry and would burn it. The burning log was a symbol of the rebirth of the sun as well as an offering of thanks to the sun for returning to the earth.”
(Source: French Today)
Source: French Today
No comments:
Post a Comment