Réveillon

Réveillon is a long dinner held on the evenings preceding Christmas Day and New Year's Day. The name of this dinner is derived from the word réveil (meaning "waking"), because participation involves staying awake until midnight and beyond. Réveillon is an integral part of Christmas and New Year celebrations in countries such as France, Brazil, Portugal and parts of Canada.

Origin and History

The tradition of Réveillon can be traced back to the 19th century in France. It was initially a meal served after midnight mass on Christmas Eve, but has since evolved to become a significant social and family event. The practice has spread to various parts of the world, particularly in regions with a strong French influence, such as Quebec in Canada and New Orleans in the United States.

Traditional Foods

The foods served during Réveillon vary by region and family tradition. In France, typical dishes may include foie gras, oysters, and champagne. In Quebec, dishes such as tourtière (a meat pie), ragoût de pattes de cochon (pork stew), and tarte au sucre (sugar pie) are common. In New Orleans, a typical Réveillon dinner might include turtle soup, oysters Rockefeller, and bread pudding.

Modern Celebrations

In modern times, Réveillon has evolved to become a more elaborate and indulgent affair. In some regions, it has even taken on a more secular tone, with less emphasis on attending midnight mass. However, the core elements of family, food, and celebration remain central to the tradition.

See Also

• Christmas traditions
• New Year's Eve
• French cuisine
• Quebec cuisine
• Cuisine of New Orleans

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