Christmas in Provence

Christmas in Provence begins on December 4th on Saint Barbara’s day and ends between the 2nd and 8th of February, with the Candlemas Day (Chandeleur). The season is marked by many traditions when it comes to food.

One of the Christmas Eve traditions is the dinner referred to as the “Gros Souper”.  A several course dinner without meat, but loaded with vegetable dishes made of local land produce (baked spinach, chard, raw celery with anchovy dip, blanched leek, baked pumpkin topped with cheese etc.) and fish (eels, tuna, cod etc.).  After the 7 meager dishes, afterwards 13 dessert dishes with hot wine come around midnight. Thirteen symbolizes Jesus and the twelve apostles. At the centerpiece of the table, you will find the “pompe à l’huile” which is a sweet bread made of olive oil and infused with lemon peel or orange blossom, accompanied with fruits (fresh, dried, and candied) and pastries and nuts.

Christmas celebration ends on Epiphany with the traditional “galette des rois” or king’s cake which represents the arrival of the three kings. The provincial version is a brioche topped with candied fruits, symbols of the jewels of the kings.

The last of Christmas traditions takes place in February with Candlemas Day (Chandeleur Fête) with crepes and in Marseille, the traditional blessings of “Navettes” a boat shaped biscuit.

By Felicity