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French Christmas traditions: festivities that continue into the New Year

Christmas in France would not be complete without free-flowing champagne, oysters or a bûche de Noël. And the French holiday season is longer than most – stretching into the New Year with Epiphany (January 6) and its traditional galettes des rois into February with Chandeleur (Candlemas).  

A pedestrian walks past Christmas lights on the rue du Faubourg-Saint-Honoré in Paris on November 27, 2024.  © Dimitar Dilkoff, AFP

The Christmas season is a time when the French set aside their treasured notion of being a staunchly secular country to revel in holiday traditions, many of them rooted in ancient Rome and some continuing into the early part of the year. 

Although France shares many Christmas traditions with its European neighbours, others are quintessentially French – like oysters on ice, the bûche de Noël (Christmas log cake) and a decided emphasis on Champagne.

 

Christmas markets ring in the season 

As in countries across Europe, Christmas markets often spring up in France starting in November, with many continuing through the first week of January. Kiosks resembling wooden Swiss chalets sell mulled wine, gingerbread (pain d’épice) and various gifts and crafts, continuing a tradition dating from the Middle Ages.

Paris hosts an array of Christmas markets in a typical year with additional "pop-up" markets appearing for just a day or a weekend. Among the most well known of the annual markets are the Village de Noël near the Eiffel Tower and at the Tuileries Garden near Concorde, Hôtel de Ville (City Hall) in the Marais, Notre-Dame in the city centre and in Saint-Germain-des-Prés.

For dates and locations of Paris Christmas markets, please click here.

 

Crowds walk through the Christmas market in the Tuileries Garden in Paris, France, November 27, 2021.
Crowds walk through the Christmas market in the Tuileries Garden in Paris, France, November 27, 2021.  © Gonzalo Fuentes, Reuters

 

Strasbourg in the Alsace region bordering Germany proclaims itself the "Capital of Christmas" and is particularly known for its Christmas market, which is the oldest in France (dating from 1570) and one of the oldest in Europe. Every year, a 30-metre-tall Christmas tree is brought to Place Kléber and decorated with ornaments and lights while merchants and craftsmen offer their wares at the some 300 wooden chalets dotted all over the city centre. For most of December, Strasbourg becomes one of the most illuminated cities in France. 

 

Advent

The first day of Advent on December 1 marks the official countdown to Christmas in many Christian traditions. French supermarkets and other stores invariably carry advent calendars (calendriers de l'avent) – box calendars with a folding door for each day leading up to Christmas that reveals a chocolate or small trinket when opened.

 

Advent calendars from a popular chocolate brand.
Advent calendars from a popular chocolate brand.  © Wwbread via Wikimedia Commons

 

Advent wreaths (couronnes de l’Avent) may also make an appearance around this time, often adorned with pine cones, bows and four candles. Traditionally, one candle will be lit on each Sunday leading up to Christmas. 

 

The menace of Père Fouettard (Whipping Santa)

In parts of northeastern France and beyond, Père Fouettard is a frightening figure designed to scare children into being well behaved – his role is to punish the naughty while Santa Claus rewards the nice. With his black beard, shaggy hair and soot-smeared face, Père Fouettard whips misbehaved children on December 6, the day of Saint Nicholas, the patron saint of children. Those who have not been good over the past year may also find their long-awaited Christmas gifts consist of coal, beets or onions, all thanks to Père Fouettard.

 

Père Fouettard, the anti-Santa, punishes naughty children by whipping them.
Père Fouettard, the anti-Santa, punishes naughty children by whipping them.  © The Christ-child and Hans Trapp

 

Well-behaved children were given chocolate and other sweets on the day of Saint Nicholas. Gradually, the December 6 tradition disappeared in most French regions and the ritual giving of chocolate and gingerbread was incorporated into Christmas.

 

Les papillotes de Noël

Papillotes are small gifts of chocolate, wrapped with a little note inside decorative paper with fringed ends. They are thought to have been invented around 1790 by a young apprentice chocolatier in Lyon who fell in love with a girl from the neighbourhood and sent her chocolates wrapped in love notes. When the master chocolatier, Monsieur Papillot, discovered these unique gifts he decided to manufacture and market them, and the papillote en chocolat was born. Today the candies often come wrapped in gold foil along with little holiday messages or proverbs and are popular in France around Christmas as well as New Year's.

 

A papillote de Noël wrapped in a proverb.
A papillote de Noël wrapped in a proverb.  © Jocelyne Fonlupt via Wikimedia commons

 

The santon figurines of Provence

Adorning many a Christmas crèche in the southern Provence region are handmade and painted ceramic figurines known as santons, from the Provençal term "santoun" (for little saint).

While Joseph, Mary and Jesus are represented in many a manger scene, the santons often depict a whole village, including craftsmen, farmers and the local baker. An iconic figure among the santons is the Ravi, a man depicted with outstretched arms who is openly marvelling at the miracle of the nativity.

 

The 13 desserts

Another Provençale tradition is that of the 13 desserts, which are said to symbolise Christ and the 12 apostles. An array of 13 offerings – including dried fruits, nuts, nougat and marzipan candies, and an olive oil cake called Pompe à l’huile – are laid out in the week before Christmas so that holiday visitors will have something to nibble on. Tradition holds that partaking of each of the 13 treats will bring good luck in the coming year. 

 

Réveillon de Noël

Christmas would not be complete without a sumptuous feast, and in France that meal is known as the Réveillon de Noël (from réveiller, to rouse or awaken) and often takes place on December 24. The table may be decorated with an Advent wreath and candles, and some advise knotting the ends of the tablecloth so the Devil can't get under the table. 

In the Middle Ages, midnight Mass was preceded by a meagre meal; it was customary to eat only a little bread, fish or vegetable broth and drink a glass of water. Christmas dinner was the big traditional meal served to worshippers on December 25 after a long nighttime church service. Though fewer people these days attend midnight Mass, the tradition of a big Christmas Eve or Christmas Day meal has survived. 

 

Foie gras 

Throughout December, supermarket shelves are laden with cans and jars of foie gras, a French specialty of fattened duck or goose liver, often served as a starter on warm toast with some jam, often onion or fig.

Though many have stopped eating foie gras because of the way the birds’ livers are artificially fattened through gavage, or force-feeding, it remains one of the most popular food items for a French Christmas meal, and France today remains its largest producer by far.

 

Foie gras is a staple of French Christmas and New Year's feasts.
Foie gras is a staple of French Christmas and New Year's feasts.  © Eric Risberg, AP (file photo)

 

Literally translated as “fat liver”, foie gras originated in ancient Egypt before it spread throughout the Mediterranean and was adopted by the Greeks and then the Romans. Later, in the Middle Ages, the tradition of gavage was carried on by the Jewish population, since goose meat was viewed as a good source of nutrition and its cooking fat conformed to Jewish dietary laws.

The popularity of foie gras grew during the Renaissance, when it became associated with the kings of France. The term “foyes gras” was coined during the reign of Louis XIV and it was served at royal banquets under Louis XV, but it was Louis XVI who declared it the “dish of kings".

Foie gras is also often served pan-roasted, or sliced over a cut of meat, or as a sauce. It is produced in winter, and its high price makes it a luxurious holiday product that is perfect for year-end festivities.

For those who do not eat foie gras, other common starters at a French Christmas or New Year’s dinner are smoked salmon, scallops (coquilles Saint-Jacques), shrimp or oysters. 

 

Oysters

The French are among the largest consumers of oysters in the world, with more than 100,000 tonnes of oysters served in France each year, a large portion of which make it to the Christmas dinner table. 

 

Oysters displayed at Île de Ré in France.
Oysters displayed at Île de Ré in France.  © Regis Duvignau, Reuters

Oysters are easy to find in France, with its long coastline, and are relatively inexpensive for a holiday dish. They are most often served fresh on shaved ice alongside a red wine vinaigrette with shallots (sometimes known as a mignonette) or simply a wedge of lemon. 

It is customary to eat oysters only during months that have an "r" in their names – September through April. This is not only because they taste best during this period but due to habit – long before refrigerated transportation methods were invented, oysters could only be shipped inland from the sea during the cold winter months if they were to stay fresh and not spoil before being served. Salmon, lobster, crayfish and other seafood are also traditionally eaten in the winter for the same reason.

 

Christmas turkey (or any other stuffed bird)

Much like in the United States or Great Britain, a staple of French Christmas dinner is the stuffed turkey, or the dinde de Noël.

Before the turkey arrived in Europe from the Americas in the 17th century, the French ate stuffed goose. But the turkey has mostly replaced the goose as the holiday bird of choice because it is less expensive, yet larger and meatier than chicken and thus fit for a feast.

A smaller but at least as succulent fowl that is very popular in France during the winter holidays is the capon (chapon), a cockerel that was neutered to render its meat fattier and usually weighing 3-4 kilos, or the even smaller guinea fowl (pintade).

Whatever bird is chosen, it is generally roasted and served with a special Christmas stuffing that traditionally includes chestnuts and often mushrooms.

Other holiday main dishes in France include roasted meats such as lamb or beef and also game, such as wild boar, venison or pheasant, which are not often eaten year-round by French people who are not hunters.

 

Bûche de Noël

No Christmas in France is complete without a bûche de Noël, otherwise known as the Yule log cake. The bûche is an elaborate creation made of a rolled sponge cake filled with cream and frosted to look like tree bark or a log. It is a reminder of an earlier tradition, dating back to the Iron Age, when people in Europe would gather to welcome the winter solstice on December 21, the longest night of the year. Families would burn large logs, usually from fruit trees, anointed with wine and salt and decorated with pine cones, holly or ivy. The log kept the house warm, and its ashes were said to have medicinal benefits and to guard against evil.

 

A bûche de Noël, or Yule log cake, is a French Christmas tradition.
A bûche de Noël, or Yule log cake, is a French Christmas tradition.  © Mitantig via Wikimedia Commons

 

After a meal of stuffed goose, capon or other roasted meat – not to mention Champagne, good wine and a wide variety of rich desserts and chocolates – it’s not surprising that the French speak of a crise de foie (“liver crisis,” also known as indigestion) at the end of the holiday season.

But a little crise de foie is a small price to pay for a festive meal with family and friends to ward off the winter chill.

Author: Editors Desk

Source: France 24

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