In rural France, particularly in Provence and Normandy, the Calendale (the period from December 4th to Christmas) begins with the ceremonial burning of the Cachafuòc (Occitan for "fire chaser"). The family would select the largest, hardest log they could find, often from a fruit tree (cherry or olive) for good luck. They would parade it around the table three times before dousing it in wine and oil, blessing it with holy water.

Often served warm with foie gras or simply with a cup of tea, this spicy, honey-infused bread is a staple throughout the festive season.

This specially raised, tender bird is slow-roasted with butter, herbs, and a rich stuffing made of chestnuts, mushrooms, and truffles.

Which from the menu you want to cook (like the exact steps for a perfect onion soup crust).

👉 Drop a 🔥 or ☕ in the comments.

Last week we showed you the sparkle. This week? The warmth.

French Christmas Celebration Part 2 Hot New! Here

In rural France, particularly in Provence and Normandy, the Calendale (the period from December 4th to Christmas) begins with the ceremonial burning of the Cachafuòc (Occitan for "fire chaser"). The family would select the largest, hardest log they could find, often from a fruit tree (cherry or olive) for good luck. They would parade it around the table three times before dousing it in wine and oil, blessing it with holy water.

Often served warm with foie gras or simply with a cup of tea, this spicy, honey-infused bread is a staple throughout the festive season.

This specially raised, tender bird is slow-roasted with butter, herbs, and a rich stuffing made of chestnuts, mushrooms, and truffles.

Which from the menu you want to cook (like the exact steps for a perfect onion soup crust).

👉 Drop a 🔥 or ☕ in the comments.

Last week we showed you the sparkle. This week? The warmth.

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