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I already knew that French meals were longer and more drawn out affairs than their American counterparts.  I had spent hours beneath the sun at French barbeques, enjoying the six course afternoon lunches of patées, fresh salads, grilled meats, sausages, pastas, cheeses and fruit pies.  (Yes, in that order) 

But nothing (and I mean nothing) had ever prepared me for what the French call ‘Le Réveillon’. 

Not even Thanksgiving. (And that’s saying something)  Now, there are probably many variations in tradition depending on the region and family- (kind of like how we Yankees like the green bean casserole and the Suth’rns gotta have their macaroni and cheese or sweet potatoes.)

It all begins with a Kir Royal (champagne with a spot of cassis berry syrup mixed in) accompanied by the French version of appetizers. 

Les Appéritifs – In this case we usually have little thinly cut white breads spread with tarama (I think it’s ground up cod eggs), tapenade (ground up olives and anchovies), and tuna or salmon patées.  There’s also these miniature hard boiled eggs you dip in mayonnaise and little rounds of soft cream cheese adorned with pink or black fish eggs. 

Once we sit down at the table.  We don’t really get up again for at least three hours.  (Between the wine served and the amount of food we eat, that’s probably in everyone’s best interest.)

There are several ‘Entrées’.  –Of which, the seafood is usually served first.  

Seafood Entrée(s)--(Cue ‘seafood wine’- usually white & dry) We have thin breads or in some cases ‘blinis’ (kind of like airy, salty pancakes) spread with sour cream and pieces of smoked salmon with squeezed fresh lemon juice on the whole. 

Then there’s the oysters served with thin slices of dill bread to seep up the sauce.  Some like them with fresh lemon juice.  I prefer a shallot and wine vinegar sauce. 


Snails are served stuffed with a garlic herb butter which is very good!  But I prefer the sea snails or 'bulots' with mayonnaise to be honest.

Meat Entrée- foie gras. (cue ‘foie gras wine’-usually white and fruity)  Foie gras is a huge duck liver that’s been prepared with porto or spices and then stuffed in a terrine and cooked at high pressure then cooled so it comes out in perfect round slices.  According to my father in law, it’s against all that is holy to spread foie gras.  It must be ‘placed’ on the toasted white bread or toasted ginger bread before consumed.  I like it with fig jelly.

Main Course.  (cue main course wine- usually red)  Most often a cooked turkey or a game hen stuffed with a chestnut, sausage and liver stuffing and accompanied by vegetables.

Cheese plate  (cue cheese wine- still red)

Salad and clementines- to HELP DIGEST (?).  

*ahem*

Dessert- the ‘bûche’ is a cake made to look like a log.  It’s a symbol of the ‘yule log’ that was once burned throughout the winter holidays.  They come in every flavor, frozen, fruity, chocolate, etc… and they’re delicious.  And, of course, served with champagne.

Then… we all drive home:)

Have a very Merry Christmas people!

 

*CQG*