One of the most authentic and delicious cuisines served in France is Reveillon. Often considered a part of Christmas or New Year, it is a composition of several dishes that become a part of night long dinner.
The word "Reveillon" refers to waking up -staying awake for the night to enjoy the feast of the occasion. It is served on the night previous to Christmas or New Year and eaten usually after midnight. Not only local French dishes are served but wine and champagne are the main drinks to raise the toast.
The traditions come alive with the table filled with main dishes of sea food like lobsters, oysters and escargots. Another attraction of the table is traditional feast of turkey cooked with chestnuts.
The main drinks are none other than wine or champagne. However, one of the main drinks used for raising toast is Vin Chaud. It is a hot wine that is quite apt for festive nights of winters.
The dessert served on the occasion is Buche de Noel. It is conventionally prepared dessert, frosted with butter. The frost is done twice and the unusual design and shape makes it quite attractive. It appears like a piece of log freshly removed from tree.
Reveillon is not something available in restaurants or sold in market. It is a complete family affair and a private cuisine that marks the day of Christmas or New Year. The friends and family gather and dine together on these special nights of the year.
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