What is the meaning behind the tradition of 13 desserts in Provence?

Jan. Les Treize Desserts de Noël, or the thirteen desserts of Christmas are a tradition in Provence. They are enjoyed after le gros souper – the big supper. These thirteen desserts represent Jesus and his twelve apostles at the Last Supper.

In which French region do they eat 13 different desserts as part of their celebration?

Traditionally, Christmas Eve dinner in Provence is followed by 13 desserts and guests have to try each one! The custom in Provence is for 13 desserts to be served after the Gros Souper (Christmas Eve dinner) which represent Jesus and the 12 Apostles.

What is Le Reveillon?

Le Réveillon is a traditional late night feast or party held when families return from la Messe de Minuit (Midnight Mass) on Christmas Eve. While the food tradition varies from region to region, the meal is full of lavish delicacies including oysters, foie gras, escargot and roasted fowl.

What is a Calendale?

In Provence, the Christmas period is called “La Calendale“, and starts on 4 December, the day of the patron Sainte Barbe (St. Barbara) (the French calendar attributes most days of the year to a different patron Saint).

What are santons in French?

Santons (Provençal: “santoun,” or “little saint”) are small hand-painted terracotta nativity scene figurines produced in the Provence region of southeastern France.

Who is Père Noel?

Père Noël (French pronunciation: ​[pɛʁ nɔ. ɛl]), “Father Christmas”, sometimes called ‘Papa Noël’ (“Daddy Christmas”), is a legendary gift-bringer at Christmas in France and other French-speaking areas, identified with the Father Christmas and/or Santa Claus of English-speaking territories.

What is the tradition of Réveillon?

Who invented the panettone?

One of the legends of its conception says that the person who invented panettone was the Milanese nobleman Ughetto degli Atellani who lived in the 1400s. He fell in love with Adalgisa, the daughter of a poor baker named Toni.

What is St Barbe?

Sainte Barbe is French for Saint Barbara.

How many tablecloths are on the Christmas table in Provence Why?

three tablecloths
Everything about this meal is symbolic, starting with the setting of the table with three tablecloths and three candlesticks to represent the Holy Trinity.

What do santons represent?

A Santon (sounds like sonn-tonn) is a small, handmade clay figurine. The characters typically represent vegetable sellers, bakers, men selling chestnuts, local dignitaries, or other personalities from daily village life.

What does Père Noël look like?

Rather than the red Santa hat, Père Noël wears a red cloak with a hood trimmed in white fur. He often wears the hood up and so it’s a small difference that you can easily not be noticed. 2.. Children do not wake-up to presents under the tree on Christmas morning.

Quels sont les 13 desserts de Provence?

Fruits frais, friandises, fruits secs, petits pains, nougats… Les origines de la tradition des 13 desserts de Provence sont très variées. Pour certains historiens, cette tradition serait somme toute assez récente puisqu’elle ne remonterait qu’à la fin du 19e siècle.

Quand a été inventé le dessert de Provence?

Pour certains historiens, cette tradition serait somme toute assez récente puisqu’elle ne remonterait qu’à la fin du 19e siècle. Pour d’autres spécialistes, la tradition des 13 desserts de Provence aurait traversée le temps depuis le Moyen-Age.

Quels sont les desserts de Noël en Provence?

En Provence, Noël reste un moment de partage très marqué par la religion. En mémoire du repas de la Cène pendant lequel le Christ s’entoura de ses 12 apôtres, il est de tradition de servir après la messe de Noël les 13 desserts de Provence. Fruits frais, friandises, fruits secs, petits pains, nougats…

Qu’est-ce que les treize desserts de Noël?

Les treize desserts, ou calenos, présentés à la fin du gros souper servi lors de la veillée de la fête de Noël font partie de la tradition provençale, tradition ancienne pour ce qui est des desserts et assez jeune en ce qui concerne le nombre treize. Gibassier, pompe à l’huile et fougasse sont 3 noms pour désigner le même dessert.