Le Réveillon de Noël is Christmas Eve dinner. At around midnight, French families eat a special meal to celebrate the very beginning of Christmas Day. French children leave their shoes out in front of the fireplace in the hope that le Père Noël (Father Christmas) will fill them with treats and will place gifts on and around le sapin de Noël (the Christmas tree) for when they awake on Christmas morning.
Christmas dinners often include:
seafood - les fruits de mer oysters - les huîtreslobster - le homardsnails - les escargotssmoked salmon - le saumon fumécaviar - le caviarduck or goose - le canard ou l'oieturkey - la dinde green beans - les haricotscheese - le fromageFor dessert there is usually a sponge and buttercream Christmas log called La bûche de Noël.
French sparkling wine called champagne is drunk.
Photo of la bûche de Noël. The cake is decorated with Christmas figurines and meringue mushrooms.
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