Réveillon is the name of the elaborate New Year's Eve meal traditionally served in France.
The word comes from the French verb réveiller, meaning “to awaken,” because the meal was historically eaten late at night and could continue until dawn. Réveillon can refer to both the Christmas Eve meal and the New Year's Eve meal, so the date must be specified when the distinction matters.
A New Year's réveillon may include multiple courses, seafood, oysters, foie gras, poultry, desserts, and champagne, although menus vary by region, household, and budget. The meal is often associated with extended social gatherings rather than a single standardized recipe.
The tradition belongs to a broader French holiday culture in which food, conversation, and long meals are central. Restaurants and hotels frequently offer special réveillon menus on December 31. The term should not be confused with galette des rois, a pastry associated with Epiphany in January, or with the informal English use of “New Year's dinner,” which does not identify a specific French custom.