Réveillon is the French term for the festive New Year’s Eve dinner and celebration held on December 31.
The word comes from the French verb réveiller, meaning “to wake up” or “to awaken.” It originally referred to a late meal that kept people awake during a major religious or family occasion, and it became associated with both Christmas Eve and New Year’s Eve.
A New Year’s réveillon may include several courses, champagne, seafood, oysters, foie gras, desserts, and other special foods, although menus vary greatly by household and region. Restaurants and hotels often offer elaborate réveillon packages.
The term should not be confused with Bastille Day, France’s national holiday on July 14. Réveillon describes the meal or celebration itself, rather than a single nationwide festival with identical customs.