On Christmas Eve, the tradition in Provence is to serve the
Big Supper along with the
13 desserts. The number represents those present at the Last Supper. The plate with the desserts is left on a clean tablecloth before people leave for the Midnight mass. During this time, beggars and ancestors’ souls can taste them.
The 13 desserts are composed by
Fresh fruits (oranges, tangerines, wintermelon, pears, apples, pomegranates),
Dried fruits (grapes, figs, hazelnuts, almonds, walnuts, dates), and
Sweets (Calissons d’Aix, fruit tourtes, black and white nougats, quince paste, candied fruits, “pompes a huile” –a cake with orange and olive oil-).
More recently, the “log cake” was added to the list of the desserts. Most families in France serve only this “log cake” at the end of the Christmas meals. It can be done in various ways, from dry cake to ice cream. The main flavor is chocolate with decorations that make it look like a real log (candied mushrooms, holly, rounds of chocolate that simulate wood pieces…). Sometimes, plastic Santa or elves, or little Christmas trees are added on the top.
More information (in French):
the 13 dessertsthe log cake
