If you’re visiting France, it’s worth knowing that daily life often revolves around food and mealtimes. Shops close their doors, offices pause for lunch, and many businesses slow down for around an hour and a half in the middle of the day. The same goes for national holidays and local celebrations. (Except us at Chamonix All Year, of course — we’re usually still around to help!)
To help you know what to expect, we’ve put together a little culinary calendar of some of France’s best known food traditions and celebrations throughout the year.
January
Fête des Rois – L’Épiphanie
Celebrated on 6th January, Epiphany marks the arrival of the Three Kings, 12 days after Christmas. Across France, families share a Galette des Rois, a puff pastry cake filled with almond frangipane. Hidden inside is a small fève (traditionally a figurine). Whoever finds it in their slice is crowned king or queen for the day — as long as they don’t break a tooth on it first.
February
2nd February – La Chandeleur
Known as Candlemas, this is essentially France’s pancake day. Dating back to the Middle Ages, crêpes were thought to symbolise the return of spring thanks to their round shape and golden colour. Tradition says successful crêpes meant prosperity for the year ahead.
March
Sarlat Fest’Oie – Sarlat-la-Canéda
On the first weekend of March, the town of Sarlat in southwest France celebrates all things goose. Alongside goose-based dishes, you’ll also find goose-feather calligraphy, pottery and traditional demonstrations. Some of the more unusual customs include tasting carcass soup and traditional preparations that are definitely not for the squeamish.
April
Easter – Agneau de Dieu
In France, Easter is closely linked with lamb. Symbolising purity and sacrifice, lamb became the traditional Easter meal and was also one of the freshest meats available after winter. Roast leg of lamb with rosemary remains a classic Easter lunch across the country.
May
Labour Day – La Fête du Travail
Labour Day on 1st May celebrates workers’ rights and trade unions. It is traditional to give small bouquets of lily of the valley (muguet) to family and friends as a symbol of spring and good luck.
June
With warmer weather and longer days, French food becomes lighter in June. Expect seasonal cheeses like Tomme de Savoie, fresh melons, cod, cherries and plenty of outdoor dining. Cherry festivals pop up around the country between late May and early July.
July
Bastille Day – 14th July
France’s national day commemorates the storming of the Bastille in 1789, which marked the start of the French Revolution. Expect fireworks, concerts, military parades and plenty of classic French food. Quiche Lorraine, ratatouille and macarons often make an appearance on the table. Vive la France!
August
Fête de la Figue – Solliès-Pont
At the end of August, the Provençal village of Solliès-Pont hosts its famous Fig Festival. Locals dress in traditional Provençal clothing while markets fill with every variety of fig imaginable. With music, dancing and plenty of food, it’s a celebration of local produce and community spirit.
September
Les Vendanges – The grape harvest
September marks grape harvest season across France. Depending on the weather and region, harvesting can begin in late August and continue into October. After months of work in the vineyards, harvest celebrations usually involve wine tastings, feasts and late evenings shared among winemakers, friends and family.
October
Fête de la Châtaigne – Collobrières
This chestnut festival celebrates local agriculture, artisans and traditional savoir-faire. Farmers bring produce to market, there is live music and demonstrations, and roasted chestnuts become the star of the season as autumn arrives.
November
Beaujolais Nouveau – Third Thursday of November
Every year, wine lovers wait for the release of Beaujolais Nouveau, made from Gamay grapes grown in the Beaujolais region. Traditionally, the first bottles are opened with charcuterie and cheese among friends and family to celebrate the new vintage.
December
Christmas – Foie Gras
Foie gras became a staple of French Christmas celebrations thanks to Parisian high society and producers from the Alsace region. Today, it remains part of many festive meals alongside smoked salmon, oysters and champagne. Traditionally served with chutney or fig jam and fresh baguette, it’s considered one of the classic indulgences of a French Christmas table.
