“Il est grand temps de rallumer les étoiles.”
~ Guillaume Apollinaire
Bienvenue,
You are about to open La Box Holiday Edition.
We are so glad you are here. Get ready for an experience of the senses and an immersion of what it’s like to celebrate Noël in Provence.
On this page is everything you want to know about the products you received and the artisans and brands who made them. As importantly, we are sharing with you Provençal holiday traditions only the locals know about. Perhaps one or two will resonate with you and this will be the start of adding more Provençal art de vivre into your holiday season!
Before you continue: we have curated a Spotify playlist to transport you to Noël en Provence while you begin to unpack your box. Enjoy!
P.S.: There is a survey at the bottom of this page to help us improve with our next Box. We would be so incredibly grateful if you could fill it in. Merci !
A Look into Provençal Holiday Traditions
What you are about to read isn’t an exhaustive list of Provençal holiday traditions, but only a selective snapshot. The traditions presented below are not followed by everyone in Provence. My family for example is a blend of Northern French (also called ‘Ch’tis’) and Italians who ended up in Provence at some point and decided to stay there for good. Therefore, our celebration of Christmas is a blend of traditions. We do not follow all the Provençal holiday rituals, and we do not speak the Provençal dialect neither. But some families do, including some of my friends whose families have lived in Provence for many generations. I loved learning from them and am happy to share a few of these with you today.
The decor: la Crèche and the Santons
The santons are small handcrafted and intricately painted clay figurines which depict Biblical and Provençal scenes that make the crèche (Nativity scene). There are many santon fairs organized throughout Provence from mid-November as the crèche is a key element of a holiday decor in Provence. The Santons Fair of Marseille has been running since 1803 and is the biggest event dedicated to santons.
You will find santons in the Christmas crib which represent the Nativity scene: Jesus, the Virgin Mary, Joseph. Others represent the village’s inhabitants going to the crèche: pétanque players, fish merchants, doctors, bakers, shepherds... The santon of Jesus is typically covered with a piece of cotton until December 25th rings in.
photo credit: L’Atelier de Fanny (atelierfanny.com)
The night before Christmas: le Réveillon or la Veillée de Noël
Lou Cacho-Fiò
On December 24th, right before dinner, the family gathers to light the Yule log (calendau, in Provençal). Together the oldest and youngest of the family carry the log of a fruit tree. They light up the log three times with cooked wine, then say a prayer in Provençal dialect asking God to grant them another year on Earth together.
Christmas’ Eve Supper
Even though it’s called le Gros Souper (“the Great Supper”), the traditional Christmas’ Eve dinner in Provence is composed of lean dishes. Seven to be exact (fish and seafood, soup, veggies, anchoiade…). There are many references to the Bible in the Provençal traditions: 7 dishes to refer to the 7 labor pains of Virgin Mary, 13 different breads to represent the 12 apostles and Jesus. The table is dressed with 3 white tablecloths to evoke the Holy Trinity.
photo credit: Ventoux Provence
The Midnight Mass
During the midnight mass, you will hear Provençal chants and sometimes the pastorale: it is a theatrical representation of the Nativity by characters costumed in Provencal clothes. It is as if the Santons of the crib had come to life!
In some villages such as Saint Rémy and Les Baux de Provence,, a procession of shepherds comes to present the newborn lamb to the assembly to the sound of the tambourine. It’s called “pasturage.”
The 13 Desserts
After the midnight mass, the 13 desserts are served: dried fruits and nuts, fougasses, oreillettes, candied fruits, nougats… They symbolize the Last Supper of Jesus and his apostles. They will remain on the table for three days, until December 27th.
photo credit: Antony Ricart
What’s in La Box ~ Holiday Edition
Beeswax Tappers by Apis Cera
After a career in web design, Charles decided to take a new path and become artisan. With Apis Cera, he makes 100% pure embossed beeswax candles and organic honey soaps. They are entirely hand-made in his workshop in Provence. The Apis Cera products aim to offer comfort, warmth and well-being.
Bring a touch of Provence to your holiday table and be ready to awaken your senses (and those of your guests!) with the natural magic that emanates from the Lucienne tappers. The honey scent is divine.
Calissons by le Roy René
Proudly introducing you to the macarons of Provence: le calisson. Subtle mixture of finely crushed sweet almonds, candied melon and orange peel, all on a bed of wafers and covered with royal ice: the recipe of the calisson d’Aix has remained unchanged since its creation for the pleasure of your palate!
In this colorful, reusable metal box, you will find six flavors of calissons to taste with your guests (if you’re willing to share!): Almond (the original), Raspberry, Lemon, Fig, Cocoa Hazelnut and Orange. Which will be your favorite? Please scroll down for the full list of ingredients in English.
Ornements by Isabel de Géa
Perched on top of the village of Orgon, Isabel de Géa’s atelier de poterie is a unique place where magic happens! The ornements she created exclusively for Best French Forever embody the simple, slow life of Provence. She used plants from the Monastery garden to create imprints on the ceramic, before adding golden leaves for an elegant, festive touch. The other ornement showcases the word “Noël” with golden accents, reminding that beauty can be found in the simplest things.
It is so special to me that I was able to promote an artisane from my very own village. I hope these ornements will bring a lot of joy to your holiday decor!
EXCLUSIVE
The 2022 Calendar
By Best French Forever
What better way to celebrate the new year than by taking you to a new place of Provence every month? We loved putting together this desk calendar with photographs from our founder, Cynthia, and her very own BFFs in Provence.
Whether or not you are planning a trip to Provence in 2022, we are taking you with us through this calendar!
May we suggest a Provençal dessert?
The calissons will be a lovely addition to your dessert table, and how about baking another Provençal dessert too? Introducing the Gibassier.
The Gibassier is a sweet fougasse made from flour, sugar, water, olive oil, baker's yeast, flavored with anise or orange blossom. Some describe it as a crunchier shortbread cake, drier than the pompe à l’huile (oil pump) which tastes like a brioche. It is easy to make and can be kept for a few days. Local people recommend dipping it in a glass of fortified Provençal wine, or in your coffee the next morning!
photo credit: William Meppem for Gourmet Traveller
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Calissons ~ What the label says:
Assortment of small calissons : plain, with strawberry, with fig, with cocoa and hazelnuts, with orange and with lemon.
Diamond shape confectionery made up of 3 layers:
in the middle: a blending almonds dough, candied fruits and sugar,
on the top: royal icing made of egg white and icing sugar,
on the bottom: unleavened bread.
Ingredients : almonds 22%, sugar, candied melon (melon, glucose-fructose syrup, sugar), glucose-fructose syrup, hazelnuts 4%, fig paste 3%, candied watermelon (watermelon, glucose-fructose syrup), egg white, invert sugar syrup, candied orange and lemon peels (orange and lemon peels, glucose-fructose syrup, sugar), sorbitol syrup, concentrated orange preparation 1,5% (orange concentrate, acid: citric acid, orange essential oil), concentrated lemon preparation 0,8% (lemon concentrate, acid: citric acid, lemon essential oil), fat-reduced cocoa powder 0,7%, puree of sweet raspberries 0,6% (raspberry 85%, invert sugar syrup), raspberry powder 0,3%, concentrated raspberry juice 0,2%, unleavened bread (potato starch, sunflower oil), rice preparation (rice, salt), glucose syrup, lemon zests 0,1%, natural flavourings, colours: curcumin, carotenoids; concentrate of spirulina and apple, acid: citric acid.
May contain traces of other nuts.
Stock at regular temperature, in a dry and cool place. This product is sensitive to temperature variations and humidity.
DMD : 240 days