Christmas

In France and some other French-speaking countries, a réveillon is a long dinner, and possibly party, held on the evenings preceding Christmas Day and New Year's Day. The name of this dinner is based on the word réveil (meaning "waking"), because participation involves staying awake until midnight and beyond.

Food

The food consumed at réveillons is generally of an exceptional or luxury nature. For instance, appetizers may include lobster, oysters, escargots or foie gras, etc. The main dish may consist of game (boar, deer...) or another unusual dish. One traditional dish is turkey with chestnuts. Réveillons in Québec will often include some variety of tourtière.

Dessert may consist of a bûche de Noël (Christmas log: a cake shaped in the form of a log of wood, often flavoured with chocolate, coffee or chestnut). In Provence, the tradition of the 13 desserts is followed: 13 desserts are served, almost invariably including: pompe à l'huile (a flavoured bread), dates, etc.

Quality wine is usually consumed a such dinners, often with champagne or similar sparkling wines as a conclusion.

Differences

There are certain traditional differences of character between the Christmas and New Year's Day réveillons.

Christmas is traditionally a Christian occasion, celebrated within the family, and this family character is retained even among non-believers.

The New Year's Eve, or Saint-Sylvestre, réveillon, on the other hand, is commonly a party with friends, etc. People may also go out to a cabaret show, or watch live relays of such shows on television.