12 Traditional Christmas Foods in France (Festive Guide)

Last updated on July 3rd, 2025 at 07:39 am

What do French people really eat at Christmas?

You’re about to find out. If you’ve ever wondered what the traditional Christmas foods in France are, or are looking for some French-inspired dishes, you’re in the right place.

Christmas in France, when it comes to food shopping, is a wonderful experience, and one that I love. It fascinates me to see the different types of food filling the shelves in my local Carrefour and the displays that appear in nearly every supermarket.

When I first moved to France, I loved spending time in the shops at Christmas time. Seeing how different the displays were during the festive season from those in other countries helped me understand French Christmas traditions.

So, for those of you who have never spent Christmas in France, this post is for you.

Two glasses with mulled wine on a grey slate with cinamon sticks and winter fruits

12 Traditional Christmas Foods in France

The French love their traditions, and Christmas is no exception. The big Christmas meal in France is held on Christmas Eve, not Christmas Day, and there is no other way to describe it than as a feast.

And which foods make an appearance and which don’t are often down to the region of France you’re in.

But all 12 of the ones mentioned below are part of the traditional Christmas foods in France list that will usually appear on a Christmas menu.

Packets of foie gras with pictures of turkeys on the packet with a burgundy label

No 1 Foie Gras

This is top of the list when it comes to Christmas food. Literally translated as “fatty liver” it’s a French delicacy. Sometimes you’ll find it in the meat section whole, or offered prepared for you as a mousse or pate.

It can be a little on the pricey side. But there are always deals to be had if you look hard enough.

I’m proud to say that the main region for producing Foie Gras is right here in the Nouvelle Aquitaine in Périgord (Dordogne).

A plate with five pieces of bread with caviar on them shaped like stars, Some have black caviar and some have orange caviar

No 2 Caviar

Caviar is essentially sturgeon roe, hand-harvested, and meticulously processed to preserve its nuanced flavours. Its popularity is down to its sublime balance of buttery, nutty, and briny notes.

Unfortunately, I’m not a fan, but the French love it and you’ll see it everywhere at Christmas in France.

My French friend Anne told me it’s not just food it’s an experience, one that pairs incredibly well with champagne, of course. But when it comes to serving, less is more.

Escargot (snails) in packs in a French supermarket

No 3 Escargot

Almost as popular as Foie Gras, snails are very much a staple of French life. Here where I live in the Charente, they have their own name “Cagouille”.

My French neighbour Stefan raves about them. He’s tried to get me to eat them on many occasions, but so far, I’ve resisted.

Apparently, the best way to cook them is in garlic butter with lots of parsley. He told me that although snails are eaten throughout the year, 90% of snail consumption in France happens over the Christmas period.

Four oysters on a plate with a slice of lemon sitting on a Christmas tablecloth

No 4 Oysters

We certainly can’t forget oysters when it comes to French Christmas food favourites. Nearly every French person I’ve spoken to about oysters sings about their virtue. Personally, I don’t get it.

They’re slimy, and although they look pretty when served in the shells, I have to shut my eyes to eat them and literally throw the oyster down my throat.

I don’t want to taste it or feel the texture of it going down. That, to me, is pointless.

Not to mention it’s like swallowing half the sea. It’s so salty, and I don’t for one second believe in their aphrodisiac powers.

Still, the Charente Maritime, the next department to me, is home to some of the best oysters. Just off the Atlantic Coast, La Rochelle and the islands of Ile de Ré and Ile d’Oléron are famous for them.

eight scallops in a frying pan being cooked

No 5 Scallops

Scallops, or Coquilles Saint-Jacques as they’re known in France, are a big deal during Christmas. They’re a type of shellfish that offers tender, meaty flesh rich in protein and low in fat. Anything low in fat at Christmas is a winner in my book.

In France, the scallops are often sourced from the Atlantic, especially from the Bay of Biscay, where the quality is renowned.

They’re not just any seafood, they hold a Marine Stewardship Council certification, ensuring they are sustainably sourced.

Their popularity at Christmas is down to their luxurious texture and the versatility with which they can be prepared. You’ll often find them seared to golden perfection and served with a creamy wine sauce or baked au gratin with a mix of cheese and herbs.

My mouth is watering just thinking about it.

Qualis eggs in the refrigerated section in a supermarket in France in pink packaging

No 6 Des Oeufs de Caille

Quail eggs are yet another delicacy I can’t quite bring myself to eat. Usually, these would be hard-boiled and form part of the Le Reveillon de Noël the Christmas Eve meal, on December 24th.

A fresh meat counter with guinea fowl and chicken on display in a supermarket in France

No 7 A Christmas Fowl as the Main Dish

Feasting on a big bird at Christmas isn’t really the way they do it in France. However, wild game such as pheasant, guinea fowl or goose is a popular choice, and even a roast turkey is now something you’ll see but not the huge affair we have in the UK or U.S.

“Dinde aux Marrons,” a turkey stuffed with chestnuts, is particularly popular, served with gratin dauphinois and green beans.

I love the chestnut stuffing because, unlike the bread-based stuffings you get in North America. or UK, French stuffings often have a mix of ingredients like sausages, prunes, and sometimes even truffles, along with the chestnuts.

A wooden cheese platter with a selection of five cheeses

No 8 Cheese Platter

I don’t think I’ve ever been to a French meal that hasn’t had a cheese course and Christmas is no different. It’s one of the things I love about living in France.

Usually served before dessert with a green salad, every French Christmas table will have a cheese selection, including soft, hard and blue cheeses.

One popular pick is Vacherin Mont d’Or, a soft, rich cheese, only available from October to March. Another holiday favourite is Roquefort, a blue cheese that pairs exceptionally well with sweet wines, making it a perfect segue into the dessert course.

Throw in a well-aged Brie or Camembert, and I’m in cheese heaven.

A Christmas chocolate log sat on a white plate and decorated with icing sugar with a little santa on the top

No 9 La Bûche de Noël as a Christmas Dessert

Buche de Noel, also known as the Yule Log cake or Swiss Roll, is a big French Christmas tradition. Originally, the Yule log was an actual log, a massive piece of wood burned in the hearth as a part of a winter solstice ritual.

The practice was believed to bring good luck and warmth in the coming year. As hearths became less common, the tradition transformed into something more edible but no less symbolic.

It’s a simple sponge cake rolled up with chocolate or mocha-flavoured cream drizzled with a liqueur-like rum or orange blossom water.

It’s rolled up into a log shape, and usually covered with another layer of cream and then decorated to resemble a log, complete with meringue mushrooms or sugar-frosted cranberries.

Sweets, chocolates and cookies on display in a French supermarket showing things from the Alsace region

No 10 Chocolate and Christmas Cookies

The popularity of chocolate in France skyrocketed during the 17th century, and by the time Christmas celebrations became more widespread, chocolate had cemented its place in French culinary tradition.

The French have a knack for turning anything they touch into an art form, and chocolate is no exception. From delicately filled pralines to dark chocolate mendiants topped with dried fruit, the options are endless.

During Christmas, you’ll find beautifully wrapped boxes of chocolates, sometimes flavoured with seasonal ingredients like orange zest or spiced rum, adding a festive twist.

It’s a little different to the tins of Quality Street we have in Britain.

If you love buttery shortbread then you’ll enjoy “Sablés de Noël” shortbread cookies often decorated with icing or chocolate. “Bredele” from Alsace are small nut-flavoured biscuits in various shapes and flavours such as almond, hazelnut, and even aniseed.

Candied sugared fruit on display in a supermarket showcasing Traditional Christmas foods in France

No 11 Candied Fruits

Each Christmas, there is a display of candied fruits in a variety of different baskets and boxes. Melons, cherries, apricots and even pineapple are all included.

They’re known for being produced in Provence and form part of the 13 desserts for the Repas de Noël, a Christmas tradition from that region.

As a Brit, they’re more what I’d use in things like Christmas Cake and Mince Pies.

A plate with some black truffles from France with one cut open displaying the inside of the truffle

No 12 Black Truffles

Primarily sourced from the Périgord and Provence regions, their scarcity and intense flavour make them one of the most expensive and sought-after ingredients in the world.

Harvested using trained pigs or dogs, truffles often make an appearance during the holiday season.

Sarlat-la-canéda, in the Dordogne region, not far from where I live, is known for its black truffles and plays host to Fête de la Truffe (the truffle festival) annually in January.

I first discovered them when I went to the festival, and I have to say I’m actually rather partial to them.

Champagne and Wine at Christmas

France is renowned for its wine and champagne. So, it stands to reason wine forms a big part of Christmas.

From the wine regions of Bordeaux and the Champagne houses in Reims to Pineau in the Charente and Cognac, France has it all.

Wooden boxes with red wine in them done up as gifts for Christmas. The wine is from Bordeaux and Saint Emilion.

Here in the Charente, you see big displays of wine gifts packaged in wooden boxes. And I’m not just talking about one or two, I’m talking about aisles full of these gifts.

They look really inviting, and I’ve certainly purchased a few in my time as gifts for people, and they’re always well received.

Living only 90 minutes from Bordeaux, most of the boxes contain wine from this region.

FAQS: Typical French Dinner at Christmas

Are there any unique French Christmas desserts besides Bûche de Noël?

Yes, besides Bûche de Noël, you can also find Galette des Rois, a puff pastry and almond cream tart usually eaten in January, but sometimes included in Christmas festivities. Kouglof, a yeast-based cake with almonds and raisins, and Pain d’Épices, a spiced honey bread, are other popular options.

What are some Vegan alternatives for a French Christmas feast?

For a vegan French Christmas, you could opt for mushroom pâté as a substitute for foie gras and a hearty vegetable cassoulet instead of meat-based stews.

How do French Christmas foods differ by region?

Regional specialities play a big role in French Christmas foods. In Alsace, you might find baeckeoffe, a meat and potato casserole. In Provence, the focus is on seafood and the “Thirteen Desserts,” a traditional assortment of dried fruits, nuts, and sweets. Brittany is known for its seafood, while Burgundy leans towards hearty meat dishes.

Final Thoughts on a Traditional French Christmas Dinner

So now you know a little more about the type of food served at Christmas in France, perhaps you can understand my fascination.

Food shopping in the supermarket during the festive period in France is so much fun. The things you see on the shelves are so different, and it never fails to amuse me when I see the snails sitting next to the beef joints in the meat section.