"Pâques" is an important holiday in France: a religious one of course, but also a traditional gathering for families, religious or not. Kids go egg hunting (you can see our daughter Leyla in action), but our egg providers are a bit different: magic bells!! And we traditionally cook a large meal with a leg of lamb, and set a lively table to honor the coming of Spring time.
Today, we'll take a look at a very traditional French leg of lamb recipe: le gigot d'agneau Pascal. In case you were wondering, let's be clear: "Agneau Pascal" does NOT mean "Some guy named Pascal's recipe for leg of lamb!" but rather the lamb that is traditionally cooked for Easter (called "Pâques") holiday.
"la galette des rois" the French king cake is traditionally served on January 6, a Christian holy day called Epiphany, and mostly known as the 3 wise men visit to baby Jesus. In France the tradition of serving this puff pastry and almond cream tart can be traced back to the 14th century. A small porcelain figurine (la fève) is baked inside the cake and whoever receives the little favor is then crowned king/queen for the day. So don't chew too hard in this delicious pastry, and save your teeth!!
In French, we call New Year's Eve "La Saint-Sylvestre" (pronounced "la sin(nasal) seal vay str") or "Le Réveillon du Nouvel An". Celebrated during the night of December 31st, we usually party with friends and/or family, in a more or less formal way. Let's see what French people do on New Year's Eve and learn the vocabulary.