Transcript Joyeux Noël Jenny Malkin

Joyeux Noël
Jenny Malkin
Presents - Les cadeaux de Noël
In some parts of France, Christmas comes
early when Father Christmas,
Le Père Noël, brings small gifts and sweets
for children on December 6th, the feast day
of Saint-Nicolas
•
Food and drink – L’alimentation et
les boissons
• After Midnight Mass on Christmas Eve
people gather at home or in a restaurant for
a feast called le réveillon.
Le Réveillon.
• Le Réveillon consists of oysters, les
huîtres, snails, les escargots, seafood,
les fruits de mer, smoked salmon,
saumon fumé or le caviar as a starter,
followed by goose, l'oie, in Alsace or
turkey, le dindon in Brittany for the
main course, all washed down with
wine, le vin or le champagne.
Le Réveillon.
• The typical French dessert on this
occasion is a rich and creamy yulelog
called La Bûche de Noël.
• The most famous of all French carols Minuit,
Chretiens!, or "Oh, Holy Night" was written in
1847. Today, all over France, church congregations
traditionally sing the carol at the stroke of
midnight on Christmas Eve.
Le Père Noël
•
In other parts of the country,
children place their shoes by the
fire and wake up on Christmas Day
to find them filled with presents
from Le Père Noël. Fruit, nuts and
small toys hang on the Christmas
tree.
Christmas Day is mainly a day of
celebration for children. While they
all open their presents on this day,
not all parents do - some are
patient and wait until New Year's
Eve, la Saint-Sylvestre, which is
more of an adult celebration.
Les Santons
• Nearly every French home at Christmastime
displays a Nativity scene or creche, which serves as
the focus for the Christmas celebration. The creche
often contains little clay figures called santons or
"little saints." A tradition has evolved around these
little figures which are made by craftsmen in the
south of France throughout the year. The
craftsmanship involved in creating the brightly
coloured santons is quite detailed and the moulds
have been passed from generation to generation.
Throughout December the figures are sold at
annual Christmas fairs in Marseille and Aix.
•
La Galette des Rois (also known as King's Cake)
Traditionally, this cake is served on January 6th to
celebrate the Epiphany. It is baked with a bean or a
charm inside and whoever finds this surprise is
crowned king or queen for the day!
La Galette des Rois
• RECIPE (Serves 8 people)
• 130g sugar, 130g unsalted butter, 130g ground almonds, 3
eggs , two 30cm rounds of puff pastry, one charm.
• Preheat the oven to 200 C, beat the butter and sugar, add
one egg then another. Add the charm and the almonds.
• Line a greased baking tin with one of the pastry rounds
and fill it with the almond mixture. Beat a third egg and use
it to brush the edges before sticking the second pastry
around the top.
• Use a knife to make a diamond pattern on the pastry top,
glazing with the remaining beaten egg.
• Bake for 30 mins until golden brown and serve warm with a
crown on top.