Skip to main content

French Food Friday......Thirteen desserts

Thirteen Desserts......

Les treize desserts de Noel is a Christmas time must for every home in Provence. Be creative and lay these thirteen ingredients out in an appetizing spread for your guests to pick at after your meal.

• Raisins
• Dried figs
• Almonds
• Hazelnuts
• Dates
• Apples
• Pears
• Oranges
• Dark nougat
• Light nougat
• Marzipan
• Brioche
• Fortified wine

Lay these thirteen desserts out on a table from Christmas Eve to December 27, in the Provencal tradition.

The thirteen treats stand in for Christ and his 12 apostles. The first four on the list represent the mendicant monastic orders: Dominicans, Franciscans, Carmelites, and Augustines, respectively.

The dates represent the safe journey from the east. The two types of nougat, which you can substitute white and dark fudge for, represent good and evil. The fortified wine represents Christ himself. According to Provencal tradition, you must sample each of the thirteen desserts if you hope to experience good luck in the coming year.

Bonne fin de semaine a tous.....Leeann x


  1. I love to read about how Christmas is celebrated in different countries. The above mentioned is such a nice tradition and so different. Thank you for sharing.

  2. What an interesting post! I knew about the thirteen desserts but not all the details about the dates etc. Merci!

  3. I knew about the desserts, but not their meaning. How interesting.

    Bon weekend!

  4. So interesting! Learning about traditions in other countries is so fun, I think. Thank you for teaching me something new today! :)

  5. Bonjour Leeann,

    Thank you for sharing this tradition of the Thirteen Desserts.
    Such a lovely idea - I bought the light nougat the other day and may try this.

    Happy week


Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.

By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.

Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream


1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…