The Provençal Christmas meal is a culinary tradition rooted in the south of France, in Provence, a region rich in flavour and culture. This meal is a blend of traditional dishes, quality local produce and a touch of refinement.
The Christmas meal in Provence, also known as the "Gros Souper", is a celebration held on the evening of 24 December. It is characterised by its abundance of dishes based on vegetables, olive oil, aromatic herbs and seasonal fruit. This tradition dates back centuries and has its origins in the observance of Advent, a period of fasting preceding Christmas. The Gros Souper was a way of marking the end of this period of deprivation.
The Provençal Christmas meal generally begins with three white tablecloths laid one on top of the other, symbolising the Holy Trinity, on which a large white plate, called "la Soupière", is placed. This plate is often decorated with wheat, boughs of holly and three candles, symbolising the light of Christmas.
The Gros Souper is traditionally made up of several dishes, and Provençal families are keen to perpetuate these recipes from generation to generation. Here are some of the emblematic dishes of the Provençal Christmas meal:
La Soupe au Pistou:
A vegetable soup based on green beans, courgettes, potatoes, white beans and pasta, topped with a pistou sauce made from garlic, basil, cheese and olive oil.
The Thirteen Desserts:
These are one of the most distinctive elements of the Big Supper. The thirteen desserts symbolise Jesus and the twelve apostles. These desserts include walnuts, almonds, dried figs, dates, sultanas, fresh fruit, white and black nougat, calissons (almond-based confectionery), oreillettes (doughnuts) and the famous pompe à huile, an olive oil brioche flavoured with orange blossom.
The Main Course:
It can vary, but some traditional dishes include daube provençale, a beef stew simmered in red wine with aromatic herbs, or fish such as cod with brandade. These dishes are often accompanied by fresh vegetables.
Wine and Olive Oil:
The Provençal Christmas meal is usually washed down with local wine, whether red or rosé. Provence olive oil is also an essential ingredient in the preparation of the dishes.
The Five Cereals:
A traditional element of the Gros Souper is the presentation of five varieties of cereal (wheat, rye, oats, millet and rice) in bowls. This symbolises the abundance to come in the New Year.
The Provençal Christmas meal is a time for conviviality, sharing and celebrating faith, where family and friends come together to enjoy these delicious dishes and carry on age-old traditions. Each dish tells a story, recalling the values of simplicity, generosity and respect for ancient traditions. This meal is a true gustatory and cultural experience that enchants all those lucky enough to share it.
