If there is one Christmas tradition that perfectly captures the warmth, generosity, and culinary richness of Southern France, it is the famous Thirteen Desserts of Provence. More than a simple assortment of sweets, this festive ritual reflects centuries of regional culture, symbolism, and the deep sense of community that defines the Provençal spirit.
The “treize desserts” are traditionally served at the end of the Christmas Eve dinner, known as le réveillon, and are left
on the table until Christmas Day. Their number — thirteen — is symbolic: it represents Jesus and the twelve apostles gathered at the Last
Supper. While the precise composition varies from village to village and even from family to family, the desserts must always be abundant,
diverse, and shared by everyone present. This delicious finale is both a moment of conviviality and a celebration of local heritage.
Before we dive into the tradition of Les 13 desserts, let's erview some vocabulary.
Getting into the holiday spirit also means learning a few festive French words! Here are some key terms to sprinkle into your conversations or even your holiday baking:
Although the list is not fixed, several classics appear every year. The most emblematic are “les quatre mendiants,” or “the four beggars,” each representing a monastic order by the color of their ingredients:
Alongside these essentials, Provençal tables feature a variety of regional specialties. Families serve quince paste, candied
fruits,
white and black nougat, fresh fruits such as winter melon and oranges, and the signature fougasse,
often flavored with orange blossom.
Equally important are dried fruits, which celebrate the agricultural richness of the region and the Mediterranean basin. Dried figs, of course, are central to the tradition, but families also include dried apricots, dates, and sometimes prunes — ingredients that symbolize the sweetness and abundance of the winter season. Many households also treat themselves to calissons, the iconic almond and candied fruit specialty of Aix-en-Provence.
The origins of the Thirteen Desserts go back to rural Provence, where communities honored Christmas with simple, local ingredients reflecting the harvests of the year. Over time, the tradition became widely celebrated, especially in the 19th and early 20th centuries, when regional folklore and culinary identity gained renewed importance.
Today, the Thirteen Desserts remain a cherished symbol of Provençal culture. They embody the values of sharing, gratitude, and the joy of gathering — values that resonate far beyond France. Whether enjoyed in Marseille, Aix, Avignon, or abroad with French communities around the world, this tradition invites us to savor the moment and celebrate the sweetness of the season.
At the Alliance Française de Kansas City, we are delighted to highlight this beloved custom — a delicious window into one of France’s most festive and flavorful traditions. Bon appétit et joyeux Noël !
If all this talk about sweet traditions has inspired you, we’d love to celebrate with you!
Join us for our AFKC Christmas Party on Saturday,
December 13th at 2:30 pm.
This year, we invite participants to bring a homemade French holiday specialty.
You can choose between: ✨ Manala — the adorable brioche figures from Alsace or the Fougasse Mentonnaise — a sweet,
fragrant Provençal classic (see recipy bellow)
If you’d like to enter your manala in our contest, don’t miss our Zoom
Manala Class on December 6th at 2pm, where you’ll learn all the tips and tricks to prepare them like a pro.
Register, and you’ll receive the Zoom link the day before. Whether you come to bake, taste, or simply enjoy the festive French atmosphere,
we can’t wait to celebrate Christmas with you — à la française! 🎅🇫🇷✨
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A soft, fragrant holiday bread from Menton, filled with raisins and candied fruit.
In a large bowl, combine:
Add:
Stir until everything comes together into a soft dough.
Cover the bowl with a cloth and let the dough rise for 1 to 2 hours, until doubled.
Place the dough on a lightly greased baking sheet.
Gently press it into a large oval or rectangle about 1 inch thick. Let it rest for 30 minutes.
Bake at 400°F for 25 minutes, until light golden on top.
Brush with a splash of orange blossom water and sprinkle with sugar.
✔️ Enjoy!
From the Menton's website
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