It might not be the first Noël (Christmas), but if it’s your first one in France, prepare your taste buds for the delights and whimsical touches of the season. Traditional and popular treats during the Christmas season are some of the most compelling reasons to visit France during Noël. Journey through the nice list of the most popular and traditional French Christmas foods in this guide to main dishes, side dishes, desserts, and drinks!
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What are traditional French Christmas foods?
It wouldn’t be possible to list every regional variation of a “traditional” Christmas meal, nor would it be possible to account for every family’s specific tastes. But this list represents some of the most popular and interesting traditional Christmas foods in France that you’re likely to see.
During the weeks leading up to December 24, which is usually the evening of Le Réveillon (the biggest Christmas meal), families shop for quality ingredients, order special treats, and make plans to spend time together. Tourists and locals alike will visit the marchés de Noël (Christmas markets) that pop up all over towns and cities so that artisans can sell their culinary delights.
1. La dinde aux marrons (turkey with chestnuts)
La dinde (turkey) is a common main course for le Réveillon. It’s commonly served rôtie (roasted) and farcie (stuffed) with a combination of ground veau (veal), marrons/châtaignes (chestnuts), and other quality ingredients. A delicious gravy and garnishes of whole chestnuts finish this traditional French Christmas food.
2. Oie rôtie de Noël (roast Christmas goose)
A very traditional dish is oie (goose), which can be prepared very similarly to the aforementioned turkey dish. Geese in France are typically raised to be sold the week before Christmas, so Noël in France is the best time to try this dish. It’s advisable to order your fresh goose in advance in early December, or plan on thawing a frozen goose for a couple of days in the refrigerator.
In recent years, many families have shifted from goose to turkey or other forms of volaille (poultry). One option is magret de canard (fillet of duck breast) with pommes de terre (potatoes) or similar French foods.
3. Huîtres (oysters)
A popular coquillage (shellfish) year-round, oysters are enjoyed raw, served on ice, and accompanied by lemon or butter and shallots. Oysters are a typical entrée, which in French means “appetizer,” not “main dish.”Oysters are also the reason to open the evening with a glass of white wine.
Of course, it’s important to only consume fresh oysters, those that have been stored properly and unopened. For raw oysters, you’ll want to consume them as soon as possible after opening them.
4. Foie gras
The appetizer and upscale ingredient known as le foie gras in both French and English is part of le patrimoine de la France (French heritage). The creation of this French Christmas food is even a protected practice by law. The Ministère de l’Agriculture et de la Soveraineté Alimentaire (Ministry of Agriculture and Food Sovereignty) reports that over 90% of French citizens eat and enjoy foie gras on special and festive occasions.
This product is made of the foie (liver) of a bird, traditionally a goose but more commonly a duck today. The duck is raised to a certain age and then rapidly fattened, leading to the gras (fat) that gives the foie gras its distinct flavor.
5. Galettes bretonnes de Noël (Christmas crêpes)
In the Brittany region in the north of France, savory buckwheat crêpes called galettes are a quick, easy, and inexpensive dish. There are many variations, but they are often served with a sunny-side up egg, jambon (ham), or other toppings.
6. Le saumon fumé (smoked salmon)
Smoked salmon is an ingredient in hundreds of fine French appetizers. Raw, cooked, made into the perfect bite-sized amuse-bouche (appetizer that can be eaten as one single bite), a verrine (a starter in a shot glass), or as a topping for toast, mousse, cheeses, or vegetables. Smoked salmon can play a variety of starring roles in French Christmas food.
7. Les fruits de mer (shellfish)
Families may gather around a large platter of their favorite fruits de mer (seafood), such as:
- les crabes/les pinces de crabes (crabs/crab claws)
- les langoustines (giant prawns)
- les crevettes (shrimp)
- les coquilles Saint-Jacques (scallops)
- les escargots (snails)
Each of the choices can be enjoyed dipped in a variety of sauces flavored with quality herbs, butter, and accompanied with a glass of wine or champagne.
8. Le gibier (game)
Traditional wild game, such as faisan (pheasant), sanglier (wild boar), and chevreuil (venison), can bring bold flavors, especially delicious with earthy champignons (mushrooms).
French home cooks and restaurant chefs pride themselves on the freshest and most flavorful ingredients, visiting markets to gather the fresh ingredients as close as possible to when the meal will be served. So, sometimes, the menu for French holidays is determined by what is in season and what game is available.
9. Le bûche de Noël (the Yule log)
The most iconic dessert for Christmas in France is unequivocally the bûche de Noël. It is made from a fluffy sponge sheet cake, rolled with buttercream filling, and decorated to look like a true log of the forest. The tradition has roots in pre-Christian winter solstice customs and European traditions of burning a literal log to celebrate the days beginning to get longer again.
Bakers take liberties with decorations for the bûche de Noël. Some popular ideas are sugared fresh cranberries, rosemary, powdered sugar to look like snow, or marzipan mushrooms.
While homemade bûches are a fun baking challenge, many patisseries (pastry shops) offer home delivery or pickup. Preorder for the most amazing selection of flavors and creativity.
10. Les treize desserts de Provence (the 13 desserts of Provence)
If you find yourself in the south of France, save lots of room for dessert! Thirteen of them, to be precise. The number 13 is inspired by Jesus and the twelve apostles. Tradition holds that if you eat all 13 desserts, good luck will follow in the new year.
While the word dessert (dessert) might inspire decadent thoughts of cheesecakes, layer cakes, and sugar-laden sweets, the traditional list, which may include most of these items, would be far easier to address.
- les amandes (almonds)
- les figues séchées (dried figs)
- les raisins secs (raisins)
- les noix/les noisettes (walnuts/hazelnuts)
- le nougat blanc (white nougat)
- le nougat noir (black nougat)
- les fruits frais (fresh fruits)
- le pâte de coing (quince paste)
- les dattes (dates)
- le chocolat (chocolate)
- le pompe à l’huile (an olive oil and citrus brioche bread)
A final can’t-miss dessert is a regional specialty hailing from the French town Aix-en-Provence. The famous calissons d’Aix are made with sweet almonds, melon paste, and an egg white and sugar glaze, all on a thin bread-like foundation. Their distinct flavor, shape, and recipe have been unchanged for centuries, and since 2002 have been a Protected Geographical Indication, meaning that it can’t be called a callison d’Aix unless it was specifically produced in Aix-en-Provence.
11. Treats from a marché de Noël (Christmas market)
Stroll around a Christmas market in France, just to admire the lights and the ambiance, but you likely won’t leave empty-handed. Expert artisans abound, eager to share their creativity and culinary talent. When it comes to traditional French Christmas food, a marché can be a great way to sample multiple specialties.
Vin chaud (mulled wine)
One of the most common treats is a warming mulled wine, which is typically red wine warmed up with sugar or honey, and spices like cinnamon, cloves, and star anise. Pay an extra deposit to be served the vin chaud (hot wine) in a ceramic mug, which you can either return or take as a souvenir.
Bretzels
A tradition from Alsace, it’s a savory, crispy dough twisted into a pretzel that you can find in every flavor combination.
Raclette
The gooey, melty cheese is grilled to the melting point and then scraped onto the perfect plate of potatoes or other delicious bites.
Tarte flambée
Another Alsatian treat, this thin-crust tart has a creamy sauce, onions, and bacon.
Pain d’épice (gingerbread)
Gingerbread is simply edible art at Christmas in France. Take home an intricate creation or a delicious sample.
Other typically French treats
Delicious morsels, both savory and sweet, are a large part of what France is known for.
- chocolat chaud (hot chocolate)
- crêpes (crepes) – savory or sweet
- beignets (fried donuts)
- truffes (chocolate truffles)
- marrons grillés (roasted chestnuts)
- marrons glacés (candied chestnuts)
12. The best vin (wine)
At the end of the calendar year, the good wine flows generously. Hosts tend to offer their guests a variety of wines during their last large meal of the year. At a time when neither hours at the festive table nor calories are being closely counted, you can experience excellent pairings with each course of Christmas food in France.
- le vin rouge (red wine)
- le vin blanc (white wine)
- le vin rosé (rosé wine)
- le vin pétillant (sparkling wine)
- le champagne (sparkling white wine from the Champagne region)
You’ll need twelve days of Noël to taste all that France has to offer
If you really want to make the most of a stay in France during the Christmas season, bring along a checklist of seasonal flavors and traditional dishes, but don’t forget everything else that France is known for. The specific regional specialties, family recipes, and artisan creativity can go beyond any wish list. Ask for a cadeau (gift) from Père Noël (Father Christmas) or treat yourself.
For the most Joyeux Noël (Merry Christmas), fully immerse yourself in French culture with Rosetta Stone. You’ll be equipped with the most common phrases to comprehend and communicate with ease as you shop, eat, and make merry memories.
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