Why don't you come IN PROVENCE FOR CHRISTMAS?

On December 4th, the holiday season begins, a serie of events, festivals, preserved ancient customs, it lasts until Candlemas, February 2nd.

 

Let's start with the " wheat from the Sainte Barbe ." On December 4th, the tradition dictates that we put wheat seeds to germinate in moist cottonwool in 3 saucers, 3 representing the Trinity. If the stems grow straight and green, the year will be prosperous. These mini wheat fields are then used to decorate the table. You can easily find these grains of wheat for sale in bakeries to charitable

work.

 

Then comes the time to make the Christmas crib with its famous figures of Provence, the “santons”, found in the various markets and fairs throughout Provence. These small terracotta figurines, created by craftsmen, representing the villagers: fishmonger, shepherd, bakers, grinder, etc. ... and the Holy Family (all biblical characters ) who will be joined on the day of the Epiphany, the Magi. This little world of painted clay figurines remain in the house for forty days then carefully stored until next year.

During the month of December in every town and village , the Christmas Market welcomes adults and children in a festive, colorful and fragrant. Food, crafts, gifts and decorations are presented and proposed, accompanied by mulled wine with cinnamon.

Christmas Eve, the big dinner and 13 desserts. The dinner on December 24 th, bringing together family and friends, until the hour of Mass, asks for a symbolic ceremony.
First, the table is covered with three white tablecloths arranged by decreasing size that will remain until the end of the holiday season. Three white candles are lit and the three cups of sprouted wheat Sainte-Barbe is on the table. Some branches of holly, some Christmas roses also decorate the Christmas table.

The big dinner is actually a small meal without any meat, Christmas Eve is a day of abstinence ( Advent ). The meal consists of vegetables and traditional Provencal dishes: cod ( " in Raito " ) by the seaside, the mullet with olives, snails with cardoon, celery, pepper, artichoke ...
Depending on location in Provence, customs and food are changing, adapted to the soil.
The 13 desserts are eaten back from midnight mass and remain on the table the next 3 days. The number 13 is highly symbolic, it represents the guests at the Last Supper, Christ and the 12 apostles. Just like the dishes that make up the big suppe , the composition of these 13 famous desserts can varied by region. One can find the pastry like focaccia in Arles, crunchy almond biscotti to Aix, the atria. Confectionery, especially white or black nougat, quince and candied fruit from Apt. Dried fruits, “beggars”, representing different religious orders and the color of the robes worn by mendicant orders: - walnuts or hazelnuts representing the Augustinian order, almonds for the Carmelites, dried figs for Franciscan order, raisins for the order of the Dominicans. Fresh fruit, pears, apples, oranges, mandarins, clémentines, dates.

 

The Midnight Mass, in some villages during midnight mass continues the ritual ceremony" pastrage " ancient pastoral tradition, the winter solstice for the period of lambing.
"Lou bayle " the boss wearing his cape homespun shepherds, taped his hat and holding his walking stick is accompanied by other shepherds, a shepherd-boy, other children with lambs and young girls dressed the Provencal costume, loaded with presents to the sound of drums and galoubets all go to church in procession after passing through hills and valleys. Upon arrival, the bailiff took the lamb in his arms to give the priest at the time of the offering, then all come to worship the baby Jesus and put their gifts.

 

Celebrate Christmas in Provence, you will be seduced by its charming traditions even if Christmas is rarely white.