Foie Gras: A luxurious dish, foie gras (fattened liver of duck or goose) is a quintessential part of French New Year celebrations. It’s often served as a starter, either on its own or as part of a terrine or pâté.
Huîtres (Oysters): Oysters are a popular starter in French New Year’s meals, reflecting France’s love for fresh seafood. They are usually served raw, accompanied by lemon wedges and sometimes a mignonette sauce.
Saumon Fumé (Smoked Salmon): This is another classic starter. Often served with blinis, lemon, and dill, smoked salmon is a festive and flavorful choice.
Coquilles Saint-Jacques (Scallops): These are especially popular during the festive season. In France, they might be prepared au gratin (baked with a breadcrumb and cheese topping) or simply seared with herbs.
Chapon (Capon): A capon is a castrated rooster, known for its tender meat. In France, it’s often roasted and served as the main course during New Year’s celebrations.
Lobster or Langoustines: Luxurious seafood items like lobster or langoustines are also a common feature on New Year’s Eve menus in France, reflecting the celebration’s opulent nature.
Bûche de Noël (Yule Log): Although traditionally associated with Christmas, this sweet roulade, often made to resemble a log, can also be found on New Year’s dessert tables.
Galette des Rois: Consumed in early January to celebrate Epiphany, this puff pastry cake filled with frangipane (almond cream) is also a part of New Year festivities.
Champagne: No New Year’s celebration in France would be complete without champagne. It’s the traditional drink for toasting the New Year.
Truffles and Caviar: For an extra touch of luxury, dishes featuring truffles or caviar can also be part of the New Year’s meal in France.
