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At midnight everyone attends the Christmas mass. Churches and cathedrals, large and small, are magnificently lit and echo the joyful melodies of carols, bells and carillons. Many churches have a crèche or manger. Formerly, in certain regions, a real infant was placed on the hay of the manger during the mass but this custom is no longer observed.

When the family returns home after midnight mass, there is a late supper known as le réveillon. The meal varies according to the region of France. In Alsace, for example, the traditional goose is brought in on a platter and given the place of honor on the table. Bretons serve buckwheat cakes with sour cream. Turkey and chestnuts are served in Burgundy. The favorite dishes of Paris and the Ile-de-France region are oysters, foie gras, and the traditional cake in the form of a Yule log or bûche de Noël which used to burn on the hearth on Christmas Eve. The wines served are generally Muscadet, Anjou, Sauterne and Champagne.