A Guide to a Traditional Christmas Dinner in France, a Sumptuous Feast of Several Courses

The French are renowned for their gourmet meals, but a traditional Christmas dinner in France takes it up a notch. In the UK, it’s all about the turkey, stuffing, pigs in blankets, and a copious amount of veggies.

In Australia, when I lived in Queensland, it was a seafood feast, and in the US, it’s similar to the UK but with different trimmings. So what makes a French festive meal so different?

You’re about to find out. How do I know? Because I live in France, and Christmas is one of my favorite holidays to experience here. The food is epic, the wine is the best I’ve ever had, and the cheese is out of this world.

Part of the fun of living in a different country is discovering new traditions and different ways people do things.  So, let’s discover what’s on the menu for a French Christmas dinner.

Holiday Traditions in France

Before we get onto the food, let me set the scene for Christmas in France, so you understand how it all works.

In France, it’s not really about the presents; it’s all about the food. The French don’t go overboard getting themselves into debt to get lots of presents for the kids.

Of course, the children get a visit from Père Noël (Santa), that’s a given. 

But here in France, it’s definitely about spending time with family. It’s the food that’s the star of the show and not the gifts.

And presentation is everything, but I’m not talking about the Christmas decorations, I’m talking about the table. 

The best china, cutlery, glassware, and table linens are all pulled out of the cupboards and put on display for Christmas.

And while the French do have trees that they decorate, you won’t see the abundance of outdoor decorations you would in other countries. Here in rural France, Christmas takes place inside, behind closed shutters, rather than on public display.

In fact, if you didn’t know any different, you wouldn’t know it was Christmas by looking at the houses.

They don’t cover their houses in lights or fill their gardens with a variety of decorations. You might see the odd bit of tinsel in a tree, or a box wrapped in shiny paper, but that’s about it.

Some of the small villages have now started putting up Christmas lights on the main street, but it’s a minority rather than the majority. And it takes them forever to clear them all away. It’s not unusual to still see tinsel in trees in March.

Plus, there are other fun Christmas traditions, such as visiting the Christmas Markets,  Galette des Rois, and La Chandeleur.

How is French Christmas Food Different?

But in France, you won’t see roast potatoes, sweet or mashed potatoes on the table either. Brussels sprouts aren’t a feature, and neither is stuffing, sausages wrapped in bacon, or cranberry sauce.

Whilst the French go all out on the food front, it’s a meal of many courses that lasts for several hours.

But that’s not the only difference. The big event here in France happens on Christmas Eve rather than Christmas Day. It’s known as Le Réveillon. Starting around 8 p.m., it’s a meal that spans the evening and features several courses.

And trust me when I say the French go all out with the food. It isn’t cheap, and they’ll be planning the courses weeks in advance. Not to mention all the different alcohol that accompanies it all.

Unsurprisingly, champagne and wine are high on the list of priorities, along with other favorites, which can often be regional.

In our case, Pineau des Charentes, which is a fortified wine made from grapes and cognac, is often served as an aperitif. Our neighbor Stefane usually brings us a bottle of homemade pineau for Christmas.

If you’re lucky enough to be invited to Le Réveillon, then here’s what you can expect.

The Christmas Food in France

Christmas dinner in France is a culinary marathon that celebrates both the holiday and the country’s rich gastronomic heritage.

Expect to be at the dinner table for a good few hours, savoring everything from oysters to foie gras, and don’t even get me started on the cheese course.

First Course – Apéritifs

It all kicks off with apéritifs served when the first guest arrives. Choose your tipple of choice from options such as Pastis, Pineau, Kir Royale, Dubbonet, or whatever is popular in the region you’re in.

Now, be careful during this part of the evening, as it’s very tempting to fill up on all the gorgeous snacks and nibbles.

But remember this is just the apéros, which are supposed to just whet the appetite and not fill you up. 

They’ll usually be laid out for you to help yourself. Some of my favorites are the pâté en croûte (pate in a nice crusty pastry) and smoked salmon canapés.

Now, if cooking isn’t your thing, there is a wonderful frozen food chain called Picard. A bit like an upmarket Iceland, which my French friend Anne introduced me to.

It’s a Godsend for things like this, and their food is great!

Second Course – The Entrée

Once all the guests have arrived, you’ll be invited to sit down at the table, and entrées (starters) are served.

Often, there’ll be more than one entrée, and this is usually where escargot, foie gras, caviar, salmon, and oysters make an appearance. 

You’ll notice that no expense is spared here, but remember, in France, Christmas is all about the food.

Third Course – Le Plat Principal

Poultry is definitely the favorite meat here, and in the Charente, a popular choice is Canard (duck).

If you don’t have a large number of guests, then you’ll often see a smaller bird, such as chapon (capon – roast chicken) or caille (quail). 

As far as vegetable accompaniments are concerned, you’ll usually see the traditional gratin dauphinois, chestnuts, green beans, and roast potatoes.

But like everywhere, there are always variations to this. Here in France, the main course is a little more subdued. Just as well, considering all the other courses they have.

Fourth Course – Le Fromage

I don’t think I’ve been to any French meal where a cheese course isn’t served, and this is no exception. Notice the cheese comes before the dessert.

And the cheese platters here aren’t accompanied by grapes, nuts, crackers, or anything else. The cheeses are served on a plate with some fresh bread and a green vinaigrette salad.

However, don’t expect any butter to accompany your bread. It’s something I never see in France. It still baffles me as to why not. 

The bread arrives in a little basket, ‘sans beurre’ (without butter). It’s such a shame, as we all know how amazing the bread is here in France, but adding some butter takes it to another level.

Fifth Course – Le Dessert – Bûche de Noël

For those of you with a sweet tooth, fear not, there is something for you, too. The traditional Christmas dessert here in France is bûche de Noël.

Not dissimilar to a chocolate log or yuletide log, it’s traditionally made with Génoise cake and chocolate butter icing.

It’s rich and utterly delicious. As someone who likes to finish on something sweet, the perfect end to a huge meal.

And the best bit is that literally every patisserie and supermarket sells these. They are everywhere, so no baking required.

Sixth Course – Digestifs et Le Café

Time to give your stomach a rest. Enjoy a cognac, calvados, armagnac, walnut wine, or whatever you fancy.

As these usually have a fairly high alcohol content (30%+), you’ll find this a welcome diversion and feel yourself really starting to relax.

And then, finally, just as you think you couldn’t possibly eat or drink anything more, it’s time for coffee and truffles.

Now, remember, coffee in France isn’t the same as coffee in Starbucks. The sizes are small, similar to espresso size. 

The truffles are to die for and beyond decadent, but the perfect end to your feast. Rumored to have been invented by pastry chef Louis Dufour in 1895, they’re traditionally made with crème fraiche, vanilla, and cocoa.

No matter how full you are, there is always room for truffles.

Le Vin

And what about the wine? I’m so glad you asked. Living near Bordeaux, the wine capital of France, wine is always an important part of a meal, but at Christmas, things are kicked up a notch.

Often, there’ll be a different wine for each course.

For your entrée courses, such as oysters or smoked salmon, you’ll want something light and crisp. I love a good champagne with this course.

A white wine, such as Chablis or Sancerre, fits the bill perfectly. These wines cut through the richness and prep your palate for the courses to come.

Moving on to heavier courses, such as roast meats or duck, you’ll want to switch gears. A robust red wine like Bordeaux or Burgundy offers the depth and complexity that pairs perfectly with the main course.

These wines have enough tannins to cut through the fat, making each bite a fresh experience.

Don’t forget the cheese course. A medium-bodied red or even a sweet wine like Sauternes can elevate your cheese experience to new heights. Personally, I love a good port or pineau with my cheese.

Finally, for dessert, you have options. If you’re serving something chocolatey, a Banyuls is a fantastic match. For fruit-based desserts, sparkling wine or Champagne can make a sweet ending even sweeter.

Final Thoughts on the Traditional Christmas Dinner in France

So, what do you think about being in France in December for a bit of festive fun? Ready to embrace some French Christmas traditions and incorporate them into your own Holiday Celebrations?

There are several I’ve incorporated without a problem, and two of them involve chocolate. So as they say in France, Joyeux Noël and Bonne Fête.