Christmas in France is a season of traditions and quiet rituals.
And every year, those traditions make their way into an unexpected place: school lunch at the elementary school cafeteria.
Today’s Christmas lunch at our local primary school was exactly that—French holiday customs translated to a large-scale, everyday setting. The menu alone tells the story:
First course: Scallops (served as a purée rather than whole)
Main course: Stuffed chicken with mushroom sauce and potatoes
Cheese course: None today
Dessert: Christmas cake, Santa-shaped chocolates, and clementines
Seafood is deeply tied to Christmas in France. Scallops, shrimp, and other shellfish are staples on holiday tables, and that tradition carries through to school lunches as well. The stuffed chicken with mushroom sauce was prepared in the cafeteria kitchen that very morning. And while the traditional bûche de Noël was skipped, it was replaced with a Christmas tree–shaped cake—simple, festive, and enthusiastically received by the children.
Chocolate is inseparable from Christmas here (along with Easter—the two major chocolate moments of the year). Secondly, fruit is almost always part of a French school meal. Clementines—and sometimes lychees—are strongly associated with the holiday season, making their appearance feel both practical and symbolic.
Today, I served lunch alongside the school staff and took the opportunity to talk with the children. Reactions to the scallops were mixed. Some were immediately enthusiastic. Others were unsure—mostly because they didn’t know what to expect.
But what struck me was this: a solid quarter of the hesitant children said they would still try them.
« Je vais goûter. » In other words, I’ll taste.
This idea of tasting—not finishing, not liking, just trying—is something French children are taught from a very young age. From babyhood onward, they’re gently encouraged to taste foods even when they seem unfamiliar or unappealing. Thus, the result is that the fear or stigma around “strange” foods slowly disappears. Curiosity replaces refusal.
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And then came my favorite moment of the day.
Two girls came back to tell me they didn’t like the scallops. Previously, I had asked them only to try a small portion, which they did. But despite not enjoying it, they ate the entire serving anyway—because, as they explained matter-of-factly, they aren’t supposed to waste food.
No drama. No praise expected. Just a quiet rule they had internalized.
And then there were the children who were genuinely excited. A small group told me they look forward to the scallops every single Christmas—something special they associate with this one day of the school year.
So, it’s a reminder that even in a cafeteria, even on a busy school day, traditions matter.
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If you’re curious about how France nurtures healthier habits — from school lunches to everyday food, movement, and wellbeing — I share practical tips and stories each month. Sign up for the free newsletter below and receive my guide, The French Guide to Everyday Wellbeing, straight to your inbox. Merci!
