Réveillon is the traditional French name for New Year's Eve, when families gather for a festive dinner.
In French usage, réveillon can refer to a long, celebratory meal held on Christmas Eve or New Year's Eve. For the New Year's celebration, the meal is often called le réveillon de la Saint-Sylvestre, referring to Saint Sylvester's feast day on December 31. Menus vary, but festive foods may include oysters, foie gras, seafood, champagne, and elaborate desserts.
The word comes from the French réveil, meaning “waking” or “awakening,” reflecting the practice of staying awake late into the night. A réveillon is therefore more than an ordinary dinner: it traditionally emphasizes a prolonged social meal that carries participants toward midnight or beyond.
The term is sometimes confused with a specific dish. It is a type of celebratory occasion or meal, not the name of one fixed recipe. French regional and family customs produce considerable variation in what is served.