Thanksgiving in France: What’s the Traditional Main Dish?

Thanksgiving is an iconic holiday celebrated in the United States and Canada, with its roots in gratitude, feasts, and family gatherings. While the holiday is primarily associated with American culture, it has begun to make its way to various other parts of the world, including France. However, Thanksgiving in France is celebrated somewhat differently compared to its American counterpart. Although it is not an official holiday in France, the influence of American culture has introduced the tradition of a Thanksgiving meal, albeit with unique French twists.

When it comes to what is the main dish for Thanksgiving in France, there is a blend of American traditions and local culinary customs that shape the French Thanksgiving table. From roasted poultry to intricate sides, the French have adapted their own flair to the celebration of this harvest-inspired feast. In this article, we will explore the traditional main dish for Thanksgiving in France, the history behind Thanksgiving in the country, and how French culinary culture influences the holiday meal.

The Thanksgiving Tradition in France

Thanksgiving is not as widely celebrated in France as it is in the United States, and the concept of the holiday remains relatively foreign to many French people. However, globalization and the proliferation of American culture through movies, television, and expatriate communities have led to an increase in Thanksgiving celebrations, particularly in major cities like Paris.

The French might be familiar with the idea of Thanksgiving through the lens of American television shows and films, but it is not a nationwide event. For the French, Thanksgiving is seen as a more American tradition, often celebrated by expatriates, international companies, and American students studying abroad. While there are no nationwide closures or public holidays related to Thanksgiving, many French people are open to the idea of hosting a Thanksgiving meal, especially if they are hosting American friends or relatives.

As Thanksgiving is rooted in harvest traditions, it aligns well with the French love for fresh, seasonal produce and rich, flavorful meals. Over time, French adaptations of Thanksgiving dishes have evolved, blending American customs with traditional French recipes. While turkey is a staple in the United States, in France, the main dish for Thanksgiving can vary widely depending on the region and the host’s personal preferences.

The Traditional Main Dish for Thanksgiving in France

Turkey: The American Classic with a French Twist

When Americans think of Thanksgiving, the image of a golden-brown, roasted turkey gracing the center of the table is one of the first things that come to mind. And while turkey is also popular in France during the holiday season, it is not as ubiquitous as it is in the United States. In fact, poultry, such as duck or chicken, is far more common in French cuisine. However, for those celebrating Thanksgiving in France, what is the main dish for Thanksgiving in France often does include turkey—though it might not be quite as large or overwhelming as the American turkey.

French cooks tend to prepare their turkey with a refined touch, often stuffing it with ingredients such as chestnuts, foie gras, or other local French specialties. The turkey might be roasted with aromatic herbs like thyme, rosemary, and garlic, creating a savory and earthy flavor profile that aligns with French tastes. It is often served with a rich, homemade gravy and accompanied by seasonal vegetables such as carrots, potatoes, or Brussels sprouts.

In addition to the traditional roasted turkey, many French families might offer alternative options like duck or geese, particularly in regions where poultry is a specialty. A notable variation is dinde aux marrons, or turkey with chestnuts, a popular French dish for festive occasions. The chestnuts lend a sweet, nutty flavor to the turkey, making it a delightful option for the holiday meal.

Duck or Goose: A French Favorite

While turkey is a familiar option for Thanksgiving in France, duck and goose are also worthy contenders for the main dish. France has a long history of duck and goose farming, particularly in the southwestern regions such as Gascony and the Dordogne, where the famous foie gras (duck or goose liver) is produced. As a result, these birds are often featured in French Thanksgiving meals.

A popular preparation is canard rôti, or roasted duck, which is typically cooked with herbs and accompanied by rich sauces, such as a red wine reduction or a sauce made from orange juice and honey. The crispy skin and tender meat make duck a luxurious and flavorful choice for a holiday feast.

Geese are also roasted or sometimes served in the form of confit de canard (duck confit), which involves slow-cooking the duck in its own fat to produce a tender and flavorful dish. While not as common as turkey, these poultry options are beloved in French cuisine and make for a delicious main dish at a Thanksgiving table.

Vegetarian Options: Seasonal Harvest Dishes

While the meat-centric main dishes dominate Thanksgiving tables, there is always room for delicious vegetarian dishes, especially in a country like France, where seasonal produce is highly celebrated. In fact, many French Thanksgiving meals will feature hearty vegetarian dishes alongside the main protein. These could range from savory vegetable tarts, such as tarte aux légumes de saison (seasonal vegetable tart), to classic French gratins made with potatoes, squash, or other fall vegetables.

In more progressive or vegetarian-friendly households, a chapon farci aux légumes (stuffed capon with vegetables) or a cassolette de légumes (vegetable casserole) might take the center stage instead of poultry. French chefs may opt for seasonal vegetables like butternut squash, pumpkin, and root vegetables to create vibrant and flavorful main dishes that reflect the harvest theme of Thanksgiving.

Local French Variations: Regional Influence

Just as Thanksgiving in the United States varies slightly across the country, so too does the Thanksgiving meal in France. The regional influences of French cuisine often dictate the choice of main dish and the style of preparation.

For example, in the region of Provence, where Mediterranean flavors dominate, Thanksgiving meals may feature roasted lamb or a bouillabaisse, a traditional fish stew. In the northeastern regions such as Alsace, where rich meats and hearty fare are common, a Thanksgiving feast might include a dish like sauerkraut with sausages or a roast pork dish.

Meanwhile, in the southwest of France, where duck and foie gras reign supreme, Thanksgiving meals might focus on roasted duck with foie gras, or magret de canard (duck breast). The combination of regional French specialties with the more universal Thanksgiving concept makes for a truly unique and diverse experience.

Accompaniments: The Side Dishes That Shine

In both France and the United States, the side dishes are just as important as the main course. Thanksgiving sides in France can be similar to those in the U.S. but are often more focused on French culinary techniques and regional flavors. Popular side dishes that often accompany the main dish in French Thanksgiving feasts include:

Gratin Dauphinois: This rich and creamy potato dish made with butter, cream, and garlic is a French favorite that is often served during holiday meals. It’s the perfect side dish to complement roasted meats like turkey or duck.

Ratatouille: A vegetable medley made from eggplant, zucchini, tomatoes, and peppers, often seasoned with herbs like thyme and basil. This dish celebrates the harvest season and provides a lighter option alongside heavier main dishes.

Cranberry Sauce: While cranberry sauce is a quintessential Thanksgiving side dish in the U.S., it is also adopted in French Thanksgiving meals. However, the French version might feature a more sophisticated twist, with ingredients like orange zest or spices such as cinnamon.

Pumpkin Soup: As pumpkins are in season during Thanksgiving, many French meals feature a comforting pumpkin soup, made with fresh herbs, cream, and a touch of nutmeg.

Chestnut Puree: Since chestnuts are a traditional ingredient in French cuisine, they are often used in stuffing or purees to accompany the main dish. The sweet, earthy flavor of chestnuts pairs beautifully with roasted poultry.

Dessert: A Sweet Finish to the Meal

No Thanksgiving meal in France would be complete without dessert. While pumpkin pie is an iconic American dessert, French desserts often have their own distinct flair. A popular Thanksgiving dessert in France might be tarte au citron (lemon tart) or tarte Tatin, an upside-down apple tart.

Another French favorite is bûche de Noël, a yule log-shaped cake traditionally served at Christmas but often enjoyed during Thanksgiving as well. This spongy cake filled with rich chocolate buttercream or chestnut cream can bring an elegant finish to the meal.

Conclusion

Thanksgiving in France may not be as widely celebrated as it is in the United States, but the fusion of French culinary traditions with the American holiday offers a unique and delightful experience. What is the main dish for Thanksgiving in France varies, but turkey, duck, and even geese can take center stage, often prepared with French flair and paired with luxurious sides like gratins and ratatouille. The French focus on seasonality and regional flavors results in a Thanksgiving meal that is both festive and deeply rooted in the country’s rich culinary heritage. Whether hosted by American expats or French families embracing the tradition, Thanksgiving in France is a special opportunity to celebrate the harvest with family, food, and friends—an unforgettable fusion of two cultures at the dinner table.