I started my Sunday by hauling a 4.8 kilo turkey from the market back to my parents’ place. We managed to fit the—dead—bird into the tiny fridge. It will be stuffed and cooked for Christmas.
Like in most French family, discussions these days revolve around the ”menu du réveillon”, the food we will eat on Christmas Eve and the day after. French value food; it’s no wonder that such a major holiday call for special delicacies.
French typically eat a ”big bird” at Christmas, such as a turkey, a goose or a capon. It is usually stuffed with foie gras, chesnuts, etc. Oysters, foie gras and smoked salmon are also popular, eaten on toasts. Seafood is big in Brittany: shrimps, lobster, coquilles saint-jacques are among the favourite.
The market was pretty amazing on Sunday and the food was definitely fancier (and pricier!) than usual.
You can see the complete set of pictures on Flickr.