Réveillon
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In France and some other French-speaking places, a réveillon is a long dinner, and possibly party, held on the evenings preceding Christmas Day and New Year's Day. The name of this dinner is based on the word réveil (meaning "waking"), because participation involves staying awake until midnight and beyond. In Portuguese-speaking countries, it is also a designation for the party preceding the New Year's Day.
[edit] Food
The food consumed at réveillons is generally of an exceptional or luxury nature. For instance, appetizers may include lobster, oysters, escargots or foie gras, etc. One traditional dish is turkey with chestnuts. Réveillons in Québec will often include some variety of tourtière.
Dessert may consist of a bûche de Noël. In Provence, the tradition of the 13 desserts is followed: 13 desserts are served, almost invariably including: pompe à l'huile (a flavoured bread), dates, etc.
Quality wine is usually consumed a such dinners, often with champagne or similar sparkling wines as a conclusion.
[edit] Differences
There are certain traditional differences of character between the Christmas and New Year's Day réveillons.
Christmas is traditionally a Christian occasion, celebrated within the family, and this family character is retained even among non-believers.
The New Year's Eve, or Saint-Sylvestre, réveillon, on the other hand, is commonly a party with friends, etc. People may also go out to a cabaret show, or watch live relays of such shows on television.
[edit] References
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