Easter
I
SIMPLY LIVING FRANCE
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Easter Traditions in France
was slightly nonplussed when asked to write about Easter in France as I have never experienced one, so guess where I turned to? Yes, good old Google. I knew the celebrations would be family orientated as the French really go to town for their celebrations. I also expected there to be lamb and lashings of chocolate, not too sure about hot cross buns but we will see what we can find out. A journey into the unknown is about to begin.
Easter is called ‘Paques’ in French, which comes from the Latin word ‘pascua’ meaning food, and ‘joyeuese Paques’ is the t raditional Easter greeting. The French don’t have an Easter bunny delivering the eggs and chocolate treats but, wait for it, flying bells. I was quite confused, but on delving deeper I discovered the story behind the traditional flying bells. On Maundy Thursday, the bells are silenced throughout France and kept silent on Good Friday to remember Jesus being crucified and dying on the cross. The story of the flying bells was used to explain to children why the bells weren’t ringing, they are told that the bells sprouted wings to fly to Rome for the Pope to bless them. The Pope presents the bells with
chocolate eggs and on Easter Sunday the chocolate bells fly home to France, on their way home they drop chocolate treats and the children hunt for them. No self-respecting chocolatier would miss the opportunity to display their fabulous chocolate eggs, bells, fish etc. The displays are always a fabulous sight with shops vying to outdo the competition. Alongside the usual eggs would be intricately decorated chocolates, perhaps more suited for the adults. ‘Elephant ears’, yes, you did read that correctly, are a very popular Easter pastry. They are cinnamon palmiers, also sometimes known as ‘pig’s ears’. I love a crispy palmier but have normally had cheese flavoured ones so I am definitely going to look for these when next in France. Don’t they look delicious? Lamb is normally eaten on Easter Sunday, cooked slowly in the oven with Provençal herbs, cumin, garlic and olive oil. This can be served with oven-baked potatoes such a pommes dauphinois, green beans or flageolet beans. No mint
