In France, Easter is both a religious and a family holiday, celebrated throughout the country with enthusiasm and fervor. It commemorates the resurrection of Jesus Christ, a central event in Christianity. On this occasion, many faithful attend Easter Sunday mass in churches decorated with spring flowers, notably lilies, symbols of purity and renewal. In some regions, such as the south of France, religious processions are held in the open air, perpetuating traditions deeply rooted in the local fabric. And to enhance these moments of sharing at home, our iconic Green Butterfly Tablecloth brings a touch of freshness and elegance to Easter tables.
But beyond the spiritual aspect, Easter is also a festival marked by moments of conviviality and sharing. It brings families together for a big meal, punctuated by traditional dishes and fun activities for children. One of the most popular customs is the egg hunt, during which children go in search of chocolate eggs hidden in gardens or parks. This joyous occasion is often preceded by a lovely legend: that of the Easter bells. According to tradition, church bells stop ringing from Good Friday onwards to mark the day of mourning, then “fly to Rome” to be blessed by the Pope. On their return, they scatter eggs, sweets and sometimes small gifts around the gardens.
Eggs play a central role in Easter symbolism and tradition. Representing life, fertility and renewal, they are omnipresent at this time of year. Chocolate eggs are the undisputed stars of pastry and chocolate shop windows. Their diversity is impressive: simple, filled, decorated, in the shape of rabbits or bells, they amaze young and old alike. Some households also perpetuate the tradition of painted or decorated hard-boiled eggs, both as a manual activity and as a decorative element. On the culinary front, eggs can also be found in family recipes such as omelettes, oeufs cocotte or mimosa eggs.
The Easter meal, the high point of this celebration, is an opportunity to savor typical dishes, often steeped in regional tradition. The main course is usually lamb, the Christian symbol of sacrifice and resurrection. Roast leg of lamb, flavored with Provençal herbs, is often accompanied by seasonal vegetables such as potatoes, green beans or new carrots. Starters feature the freshness of spring: crisp salads, asparagus, homemade terrines... Desserts, too, are at the heart of the festivities, often chocolate-based. Nest-shaped cakes, filled chocolate eggs or soft Easter bread with candied fruit, there's something for everyone. All this is often accompanied by wines carefully chosen to match the dishes: Bordeaux, Chablis or Côtes-du-Rhône.
Easter in France is also marked by a rich variety of regional traditions. In Alsace, for example, Easter trees decorated with painted eggs adorn homes, while in Brittany, the season is also celebrated with local fairs and gourmet crepe competitions.
