Story of the dish.

Рождественский ужин во Франции.

As well as in Russia, in France Christmas – the family holiday uniting relatives at a big table. Christmas dinner – a serious event for which start preparing in a month. It even has the special name – Reveillon (awakening). Traditional dishes of the French Christmas table differ from the region to the region, but almost everywhere there are a bird, oyster dishes, fish, cheese, fruit, pies and chocolate desserts.

When the big family gathers in the house of parents, all participate in the entertainment preparation, after all traditional Christmas dishes in France very difficult and demand not only skill, but also time.

For example the dish the Christmas log, it easily prepares and is very difficult decorated.

Story of the dish.

In the XIX century the Christmas log (Bûche de Noël or Yule log) became a national Christmas dessert in France. Initially it was long roll with the fat cream, decorated with forest attributes from chocolate and berries. Modern бюш - Noel is a thin biscuit with the easy stuffing, curtailed into roll and filled in with chocolate glaze. There is a set of recipes of dough and a stuffing and options of decoration of a Christmas log. The idea of a Christmas log goes back to Yul (a pagan holiday of a winter solstice). In pre-Christian Europe it was accepted to leave not burned down log from the festive center the next year to bring good luck to the house. Even after a hristianization this custom existed in France till the 19th century. The log burning in the center since December 25, decorated with fir-tree branches, flowers and even tools of the woodcutter and left to use it after New year.

Дата добавления: 2015-08-18