Le Réveillon by Edmund Morin (1824-1882)
The Réveillon is a night-long feast that celebrates the birth of Christ. It starts after the midnight mass in the early morning hours of Christmas Day. Thankfully, I experienced the French Réveillon only once. When children are involved – hungry, tired, over-excited and cranky children – the celebration may not be all that joyous. In my humble opinion, the cultures East of the Rhine manage far better by celebrating the Christmas Eve with both dinner and gifts dispatched before midnight. When the little angels fall asleep, replete and hugging their new toys, the adults can enjoy merrymaking on a new level.
This personal experience served me to a degree when I wrote the Christmas chapter in my novel Fame and Infamy, set in the 1870`s Paris. In the following short excerpt cultures clash over the Réveillon:
Dissent was brewing in the kitchen where Julie sat in a corner with a goose between her knees, plucking the feathers, while Célestine chopped onion with more vigour than the task required.
“Some people I could name have no respect for tradition,” the cook said provocatively as Nelly wheeled Géraldine through the door.
“Listen Célestine,” Nelly said, while parking the wheelchair by the kitchen table, “as far as traditions go, I had to give up mine as well. In America, there’s no midnight feast. If I can adjust, then you can too. It’s unhealthy to eat a heavy dinner past midnight. By the time you’d get back from church, we’d be half-asleep. We’ll eat at nine. That’s late enough.”
“Have it your way,” Célestine grumbled. “As for me and Julie, we’ll wait until after the midnight mass. Won’t we, Julie?”
Julie ripped off the last fistful of feathers and closely studied the goose for any she might have overlooked. She would not be drawn into the dispute.
“I don’t know why you are making such a case of the Réveillon,” Nelly said. “It will be just us and Monsieur Goubert. Thirteen desserts for five people is excess. I must’ve been brain-damaged when I allowed such an expense.”
“That’s for Jesus and his twelve apostles. They must not be denied. Nuts, raisins, almonds,” Célestine counted on her fingers, “figs, dates, nougat, apples, pears, prunes, oranges, and three different tarts.”
Nelly fanned herself. “I feel already stuffed just from listening to you. So what do you want us to do?”
Célestine distributed the tasks and they settled down to work. Potato peels dropped into the waste bucket, chestnut shells cracked, a knife rhythmically stroked the chopping board, accompanied with dull thumps from underneath the table, where Schnitzel wagged his tail, repeatedly hitting a chair leg.
Later on, in the same chapter, Célestine—a former courtesan fallen on hard times— has the last word on what a Réveillon should be like:
The aperitif finished, they entered the dining room. The first bottle of wine was uncorked and Julie served a plate of oysters on a bed of ice, accompanied with lemons and vinaigrette. The company had worked their way through a series of canapés and hors d’oeuvres before the stuffed goose made its appearance, surrounded by a multitude of garnishes. Her back bent under the weight of the giant platter, Julie put it on the table, and a second bottle of wine was opened in its honour. Tongues loosened by degrees and faces glowed with the kind of well-being only a good meal can generate. At the end of the meal, Célestine was coaxed out of the kitchen to hear a well-deserved praise for her culinary art.“It was only a modest dinner,” she said, reaching for a glass of wine. “You should see the réveillons I used to give! Up to eighteen courses. Guests would eat and drink all night long. Those were the times! Ah, life was good under the Empire.”
Fame and Infamy is available in print and in all digital formats (see the side bar).
More posts about local customs:
Feared and Despised: The Parisian Concierge
The Dead of Paris
Read Full Post »