In France, the pinnacle of the holiday is not Christmas morning, but , a grand feast traditionally held late on Christmas Eve.
The main course is often a dramatic affair. The Chapon (a castrated rooster known for its tender meat) or a Dinde aux Marrons (turkey stuffed with chestnuts) takes center stage, often roasted until the skin is golden and crackling. Yet, in many coastal towns or for those seeking the "menu gastronomique," the Bûche de Saumon (a salmon log) serves as a savory alternative before the transition to sweets. French Christmas Celebration Part 2