How to Host a French New Year Celebration: Tips and Ideas for a Chic and Authentic Party
- Helen@Quintessentially
- Dec 30, 2024
- 6 min read
The most renowned French New Year's Eve celebration takes place on the Champs Elysée in Paris. People crowd onto the street between the Arc de Triumph and Place de la Concorde to celebrate as they await the light and sound show on the Arc de Triumph at midnight.
It can become somewhat crowded and noisy, so many prefer to celebrate at home with friends.
How do the French celebrate New Year? They throw parties of course. Naturally, these gatherings revolve around food, with the sumptuous meal known in France as the Feast or Réveillon of St Sylvestre.
Hosting a Chic French Inspired New Year Celebration
If you'd love to host a French-inspired Réveillon, here are some traditional ideas you may like to consider.
Luckily, there isn't a strict menu; your home, your choice to serve what you and your guests enjoy and it still remains a French inspired evening!
However, all French New Year feasts do have in common luxury, elegance and stylish presentation. There is always a series of courses served at a leisurely pace throughout the evening.
Mise en Scène - creating the ambience
I set the table with vintage and antique treasures from the Paris flea markets. Everything is elegantly mismatched, from cutlery to plates, serving dishes, compotes, and glasses.
Vintage linen sheets serve as exquisite tablecloths, and occasionally, I use old embroidered napkins collected over the years. However, I always ensure a ready supply of pretty paper napkins for the guests' convenience.
The right ighting creates a festive ambience, I incorporate plenty of candelabra and candlesticks, delightfully mismatched and charmingly patinated from use, ideally with some sparkling crystal chandelier drops to catch the light. Placing tealights in repurposed vessels, ranging from rustic cheese strainers to old, wobbly glass confiture pots creates safe pools of warm flickering light.
Enhance the setting with seasonal foliage, foraged if in the countryside or purchased in Paris.
Winter bulbs make an attractive seasonal centrpiece, I adore filling richly patinated tureens and crocks with cyclamen and hyacinths.
I love the sustainability of using and repurposing antiques, re-loving them and giving them a new life and I know my guests appreciate it too.
To create your own unique and eclectic table, French flea market treasures, similar to those mentioned above, are available on my Quintessentially French website (with worldwide shipping).
Each curated item is personally selected by me for its unique charm. Choosing only the best means many items sell out very quickly. However, new French treasures are always arriving, its worth popping back regularly to see what's new.
If you haven't already, why not visit my website and sign up for email newsletters (here) to be the first to know about new arrivals.
The dress code? A Parisian lady confidently wears what makes her feel fabulous! Traditionally classic and chic, New Year's Eve is the perfect occasion to add some glamour and sparkle!
The feast of Saint Sylvestre
Here are some traditional ideas for you to consider for the catering
First and foremost of course, generous amounts of champagne are essential. For apéritif, you might choose to serve a French crémant sparkling wine with a splash of crème de cassis to create an iconic Kir Royale.
I always have a couple of bottles of alcohol free fizz cooling in an ice bucket for friends who choose to avoid alcohol as well as plenty of sparkling water. It is usual offer red and white wines which pair with the food you are serving.
The apéritif drinks are served with elegant hors d'oeuvres, such as mini tartes, quail eggs, and one of my timeless favorites, gougères - delightful puffs of choux pastry and gruyère cheese, served hot and golden from the oven. Caviar remains the ultimate hors d'oeuvre, if your budget permits.
The next course traditionally features seafood. Popular choices include oysters, langoustines, and scallops, with lobster as an option if it fits the budget.
Foie gras is typically served at New Year, warm with dried or fresh fruits, often accompanied by 'pain de fantaisie,' elaborate fruit and nut breads specially prepared by your baker. In France, foie gras is an established national dish and not generally frowned upon.
The main course is traditionally game, with venison or pheasant being favorites, but also popular is farm reared roast goose. These are served with a rich sauce and accompanied by seasonal vegetables. At larger gatherings, the host often prepares several meat dishes.
Undoubtedly, any French gathering will feature a superb cheese board. My top seasonal cheese treat for guests is baked Vacherin Mont d'Or, but it's a good idea to also provide a cheese board of at least a hard cheese and/or a goat or sheep (brebis) cheese. Consider adding fruit and nuts to accompany. Crispy baguette will be available throughout the meal and can be eaten with the cheese course.
Remember: In France, fromage is served before the déssert.
The sweet course typically includes a variety of sweet tartes, macarons, and chocolate and fruit mousses in individual servings. My favorite treat is 'marron glacé', preserved whole sweet chestnuts, a luxurious and expensive treat for your guests that they will surely appreciate.
Traditions vary regionally in France as does availability of fresh ingredients, so your experience of a French Saint Sylvestre feast may be different to this.
To home bake or to order in?
Not a dilemma! In France, the local boulangeries are exceptional, so I always order in. I trust my baker's superior skills and his use of quality ingredients. Hors d'oeuvres and puddings are ordered in advance, and the gougères are warmed up in the oven at the last minute.
Much of the preparation for the meat courses can be done ahead of time and slow-cooked. The meat, cheese, and seafood are sourced from the local market, the fishmonger will even prepare a plateau of seafood for your party if you wish.
All this allows you time to relax and prepare be the perfectly poised French host!
A note on midnight wishes and kisses!
There is of course the traditonal countdown to midnight. You do not wish 'Bonne Année' or Happy New Year until after the clock strikes 12, when all family and guests at a party kiss each other, the French 'bise' which is one, two, three or even four kisses on the cheek (air kisses are totally acceptable and chic!)
It is also perfectly normal to shake hands or clink glasses with some one you don't know well, or don't want to kiss!
Kissing is traditional under the mistletoe at New Year in France, instead of Christmas, for good luck. A few boughs will often be brought in to decorate the home for the fête de Saint Sylvestre.
What else? Make some noise; cheers, church bells, horns, fireworks, ships’ sirens are all noises you can expect to hear, neignbours often go into the street to wish each other a Bonne Année.
My meilleurs voeux, best wishes, for health, happiness and prosperity in the New Year,
bisous,
Helen x
Here is a selection of French tableware on the Quintessentially French website at the moment, the availability is subject to change!
Caviar needs to be served on silver or a bone spoon to avoid tainting the taste. This patinated caviar dish is from Parus
Compotes add high and elegance to a table, traditionally used for fruit or cakes.
Sauce tureens are perfect for serving any accompaniment as well as dips or crudités
For a sit down meal, knife rests are an elegant essential, and are useful to keep the table lined]n clean at a buffet if provided for serving implements.
Raviers are a French essential, beautifully decorated and perfect for serving amuse bouche, hors d’oeuvres or dainty side dishes. They are a key part of any French diner service.
Opmerkingen