In French Christmas tradition, the late-night Christmas Eve feast is called Réveillon.
The word comes from réveiller, meaning “to wake,” because the meal traditionally followed midnight Mass and kept families awake into the night. Christmas Réveillon is especially associated with France and French-speaking communities, although the custom varies greatly by region and household.
Menus may include oysters, seafood, foie gras, roast poultry, chestnuts, cheese and elaborate desserts. The meal is often more formal than an ordinary family dinner, and some restaurants offer special Réveillon menus. In Provence, the Christmas meal may include the distinctive “thirteen desserts,” representing Christ and the twelve apostles.
Réveillon should not be confused with the New Year’s Eve celebration, which is also called Réveillon in French. The same word therefore describes two festive late-night meals, with the date and context identifying which one is meant.