Le Reveillon can be confusing to those outside France as it is the French name for the eve of both Christmas and New Years Day. Here, we are looking at the food of the New Year celebrations and like their counterpart, are rich and celebratory, but not that difficult to achieve if you want to recreate and the traditional feast.
The most traditional of French New Year's food at le Reveillon, includes foie gras, oysters, and plenty of wine and Champagne, among other indulgences. Most often, it's an elaborate meal, yet with a little preparation and careful planning, the same flavors and ingredients can be enjoyed in a more streamlined, modern fashion.
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This easy appetizer for escargot stuffed mushrooms will make it appear as though you toiled away in a kitchen for hours. By using canned snails, your preparation time will be cut dramatically and allow you to enjoy more time with your guests. This recipe is a tradition in the Burgundy region of France.
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This oyster stew recipe uses simple ingredients, allowing the fresh, pure sea flavor of the oysters to shine through. A hearty, warming stew, it's perfect for a night when a chill is hanging in the air, and one wants to warm up at the kitchen table. The preparation is easy and fast, making this a wonderful dish for special occasion dinners when oysters are typically served, but a casual presentation is desired.
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If anything can be said about chocolate mousse, it's that it fits deftly into every menu plan and has very few enemies at the dinner table. Tuck into this triple chocolate mousse recipe, prettily layered with homemade white chocolate, milk chocolate, and dark chocolate mousses, for your next cocoa craving. Just add coffee or cappuccino for a show-stopping dessert course to impress your guests.Continue to 5 of 6 below.
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