In France, New Year’s Eve, known as “La Saint-Sylvestre” or “réveillon de l’an”, is celebrated in a variety of ways.
Some people like to organize costume parties with dancing while others like to have a quiet evening doing nothing more than snuggling up in front of the TV. Many of our friends like to throw New years eve dinner parties for friends and family to ring in the new year with a long feast called “le Reveillon” or “Dîner du Réveillon de la Saint Sylvestre”. The meal on Christmas eve is also called “le Reveillon”.
The meal and types of food served at a le reveillon are typically very luxurious, fancy and exceptional.
I hope you like
In the supermarket, at Christmas markets. It can also be served for holiday meals around Christmas too.
FOIE GRAS (fwa gra):
Foie Gras “fat liver” is defined by French law as the liver of a duck or goose fattened by force-feeding with a feeding tube.
Despite the controversy around the method of producing foie gras by force-feeding, which most animal activists say is torture for the animals, Foie gras is gleefully gobbled up across France all year round, especially during Christmas and New Years.
It’s even served to school-aged children for the end of year Christmas meal .
3- CRUSTACÉS et COQUILLAGES
If you’re really lucky, your host spared no expense, and in addition to
If you see prawns (Gambas) on the platter, don’t be surprised to see the heads, eyes and antennae still attached to prawns which you eat by pinching off the head and suck out the juice if you dare before eating the actual flesh.
You might also find raw cockles, mussels and raw sea urchin.
Snails, known as escargot in France is a French delicacy rarely served outside of French cuisine except maybe in Asia. I particularly like Feuilletés-d’escargots for the new Year Meal. Think of it as a puff pastry filled with escargot and cream. You can’t even tell you are eating snails. Here is a nice recipe in French for Feuilletés d’escargots aux cèpes).
Contrary to popular belief, not all French people eat escargot but for those that do eat them, they usually do so around special dinners or holidays like New Years and Christmas, which explains why more than half of all escargot sales in France are sold around the end of the year.
I think the most popular is butter and parsley.
You can easily find escargot at any grocery store in France sold in cans or the frozen section. Or you could opt for a farm-fresh version by searching the internet.
If you hate raw
If, by chance, you don’t see the words Champagne printed on the label of bubbly, you happen to be drinking, but instead see the words “CREMANT,” don’t worry. Crémant is sparkling wine, which is just like champagne.
In 1891, the French made it illegal for any vineyard not in the Champagne region to make a drink called “champagne” so although a vineyard may use the same techniques to produce their bubbly beverage unless they are physically located in the Champagne region of France, they cannot legally call their drink Champagne.
If you love olives and anchovies, you’ll love Tapenade, the French Provençal name for a dish consisting of five or fewer ingredients: finely-chopped olives, capers, and anchovies, olive oil, and pepper. Everything is blended together and ready to eat in minutes. Its name comes from the Provençal word for capers, tapenas.
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7. Les Verrines
Les verrines are appetizers or desserts made of different food components that highlight layers of colours and textures, served in a transparent bowl or glass. Similar to how a seven layer dip is prepared only so much more refined and delicate.
The variations are endless; just take a look on Pinterest and search for “Verrines.”
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You might be interested in reading about 15 Fabulous French New Year’s Eve and New Years Day Traditions
Think elevated meatloaf with various meats, organs, herbs baked in a ceramic or metal loaf baking dish sometimes covered in gelatin.
A terrine can either be rustic or refined and is often included on a charcuterie platter. A paté would be considered a terrine, but a terrine is not always a paté, with the difference being that pâté is usually eaten cold and contains some liver.
A terrine, on the other hand, is much more complicated and takes time to master. It can contain any combination of meats from seafood, boiled eggs, ground organs, ground meat. Vegetables, herbs and other seasonings which are then layered and packed in a loaf-shaped mould, then cooked in a water bath, cooled, turned out and sliced like a meatloaf.
Sometimes terrines are infused with aspic (gelatin) for a decorative effect that also adds an additional layer of flavour or wrapped in a puff pastry and baked “pâté en croute.”
9-SAUMON FUMÉ (smoked salmon):
If you can’t stand the thought of eating escargot, raw
Not to be confused with a Russian Blini or
You can make them at home and get perfectly sized Blini with a Blini Pan. We have an electric
crepes for the New years eve meal
One last thing, yes, the French eat
Bonne Année, everyone.