NOEL ET JOUR DE L'AN

Noël en Provence : les 13 desserts ...

                                                                                                                                                                                                                                                                                                              C’est en Provence que l’on trouve les traditions liées au repas de Noël, les plus ancrées. Du dressage de la table aux desserts, en passant par les plats, tout est codifié !

                                                                                                                                                                                                                                                                                                                                                           Tout d’abord, la table familiale est couverte de trois nappes blanches. En son centre sont posés trois chandeliers illuminés et trois soucoupes de blé germé, planté le 4 décembre, lors de la Sainte Barbe, pour prédire la réussite des moissons suivantes.
                                                                                                                                                                                                                                                                      Cette répétition du chiffre trois et un rappel de la Trinité (Dieu le Père, le Fils et l’Esprit-Saint).                                                                                                                                                                                                                                                                                                                                                                

Table du Gros Souper en Provence

                                                                                                                                                                                                                                                                                                                                                                                                                   Le Gros Souper est pris le soir du réveillon de Noël, avant la messe de minuit. Contrairement à ce que son nom pourrait indiquer, il se compose de sept plats dits « maigres », c'est-à-dire sans viande ni nourriture fastueuse. Les plats peuvent différer selon la région de Provence. Ce sont généralement des légumes (céleris, cardes, choux-fleurs, épinards…), du poisson ou des coquillages, des soupes ou encore une omelette.
                                                                                                                                                                                                                                                                                                                                                                                                                                    Le nombre de plats, 7, rappelle les sept douleurs de la Vierge.

                                                                                                                                                                                                                                                                                                                                                                                                                                                 Après la messe de minuit, sont servis les traditionnels 13 desserts, (calenos en Provençal) dont le chiffre rappelle les membres présents lors de la Cène (dernier repas de Jésus entouré de ses 12 apôtres).
Ils restent sur la table jusqu’au 27 décembre.                                                                                                                                                                                                                                                                                                                                                                                        

13 desserts de la tradition provençale

                                                                                                                                                                                                                                                                                                                                                                                                                         Les fruits frais :pommes, oranges, poires et raisins.
                                                                                                                                                                                                                                                                                                                                         Lesquatre fruits secs : qui rappellent chacun un ordre de moines mendiants : figues sèches (Franciscains), amandes (Carmélite), raisins secs (Dominicains) et noix (Augustins),
                                                                                                                                                                                                                                                         Les dattes : symbole du Christ venu de l'Orient,
                                                                                                                                                                                                                                                                                                                                                                        Les nougats noirs et blancs : Certains y voient une représentation des confréries de pénitents blancs et noirs. D’autres voient dans le nougat blanc, doux et onctueux et le nougat noir plus dur et cassant une opposition de la pureté et du bien face à l'impur aux forces du mal.
                                                                                                                                                                                                                                                                                                                              La fougasse à l'huile d'olive (la pompe) : galette ronde aplatie à l'huile d'olive,
                                                                                                                                                                                                                                                                                                                                              La pâte de coings ou fruits confits :dans la région d'Apt ou de Carpentras,
                                                                                                                                                                                                                                                                                                                                                             Les oreillettes : de petites gaufres légères et fines.