réveillons

Réveillon is a traditional late-night feast celebrated in many French-speaking regions on Christmas Eve, and in some places on New Year’s Eve as well. The word comes from réveiller, meaning “to wake up,” reflecting the hours spent awake after the midnight mass to celebrate the holiday. The custom is typically observed by families and friends who gather for a multi-course meal that can extend into the early hours.

In France, the Christmas Eve meal is called le réveillon de Noël, while the New Year’s Eve feast is le réveillon du Nouvel An. Similar practices exist in francophone parts of Belgium, Switzerland, and Canada, especially Quebec. The term réveillon may also refer to the evening’s festivities in those communities, and the verb réveillonner denotes staying up late to celebrate.

Menus vary by region but commonly feature festive items such as oysters or seafood, foie gras, smoked fish, charcuterie, roast meats, and bûche de Noël for dessert. Champagne, wine, or cider is often served, and the meal is followed by socializing, music, or religious observances in some households.

Outside Europe and Canada, réveillons appear in Louisiana and other francophone communities, where Christmas Eve gatherings may include local dishes influenced by Creole or Cajun cuisine. In modern practice, réveillons are both family rituals and commercial offerings, with restaurants in many cities advertising special réveillon menus for the season.