Many countries have special food traditions for Christmas. In Sweden, as an example, you have the “julbord”, with a specially prepared ham, special herring, special cabbage, and many other things.
In France, curiously, they don’t really have much special food for Christmas and New Year. Instead they just eat more and better of what one would have for any festive meal at another time of the year. Lots of shellfish, succulent pieces of meat, game of many different types, well-matured cheeses, etcetera.
There are two things that only get a place on Christmas tables though. That is the capon, le chapon, the castrated rooster, and the bûche de noël, the very creamy-buttery Christmas log cake. And also, oysters, enormous amounts of oysters.
On the other hand, thinking about the Swedish Christmas food, it is mostly not really very different from things that you eat at other times of the year, only more and with a slightly different touch to it.
So perhaps the differences are not so great after all. Christmas and New Year is a time to enjoy some of the best, together with people that count for you.
Read more on this in Per’s article on Forbes: What The French Eat For Christmas (And New Year) 2017, A Picture Essay.
Here is the introduction:
Going out shopping the days before Christmas is no great pleasure. Crowds everywhere. Going out looking at others doing their shopping can be quite enjoyable. Especially if you do it at food markets in Paris. You can revel in looking at all the goodies knowing that you already have all you need in the fridge at home.
Easier said than done perhaps.
But that’s exactly what we did the two days before Christmas here in Paris. It had a few added benefits. At one food stall they were selling caviar and they gave us a sample of their beluga (Calvisius from northern Italy – delicious). In another shop, they were making a promotion for champagne (of course) so we had a glass of Bollinger Grande Année. In between, we had a bite of belota belota Iberian ham.
Read all of Per’s article on BKWine on Forbes.
This post is also available in: Swedish