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Food is served in great abundance at a grand feast, which is called “Le reveillon”, during the midnight mass on Christmas Eve. The menu varies according to regional culinary tradition. In Alsace, goose is the main course, in Burgundy it is turkey with chestnuts, and the Parisians feast upon oysters and goose liver terrine. “Le revellion” may consist of poultry, ham, salads, cake, fruit, and wine. Every family will finish their dinner with a traditional Yule log, called ‘bûche de noël”. It’s a Yule log-shaped chocolate cake with some sugar figurines on the top.
不同的地域的风俗，丰盛的圣诞晚宴也是别具特色。在阿尔萨斯鹅肉是一道主菜；在勃艮第火鸡加栗子是最主要的。对于巴黎人来说，牡蛎和鹅肝是不可或缺的。圣诞大餐总体会包括家禽、火腿、沙拉、蛋糕、水果和葡萄酒，对于每个家庭而言，都会传统的圣诞柴来结束圣诞晚宴。这是一个木桩形状的巧克力蛋糕，上面装饰着糖塑的雕像。
In Southern France, a log is burned in people's homes from Christmas Eve until New Years Day. A long time ago, part of the log was used to make the wedge for the plough as good luck for the coming harvest.
In Paris, all the shopping malls display Christmas scenes in windows for the children. Little animated scenes perform for the pleasure of those who stop and enjoy the show.
因为在法国南部曾经由于木桩引起失火，大火一直从平安夜燃烧至新年。很久以前，一些耕犁就是用木桩做成的，以此来求得来年能有个好收成。
在巴黎，所有的商场橱窗里面都为孩子们传达着圣诞的氛围。动物皮毛搭建出的生动场景令过往行人愉悦不已。
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