The charming, yet simple, declaration of faith by the people of French Canada awakens memories of the ancient French Christmas, with its quaintness, characteristic lightness of spirit, and intense religious feeling.
Christmas day begins with a midnight mass of great splendor, followed by the Reveillon, an elaborate after-church dinner in the home. Throughout the holiday season there is great emphasis upon the religious aspects of Christmas. Reveillon dinner usually consists of lobster, oysters, escargots or foie gras, etc. One traditional dish is turkey with chestnuts. Réveillons in Quebec will often include some variety of tourtière, a meat pie originating from Quebec usually made with pork, veal, or beef. A common dessert served is buche de Noel. In Provence, there is a tradition of the 13 desserts: 13 desserts are served, almost invariably including: pompe à l'huile (a flavoured bread), dates, etc.
Christmas Around the World, an ideals publication, 1961.
Always in spirit....