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Inside, the main room was bare in the way old houses are bare: no fuss, only what the house needed. A single framed photograph leaned crooked on a shelf—a woman in a fur coat, French smile and Russian eyes, her name printed in a language that wanted to be two things at once. Across the frame, in a different hand, someone had scrawled a date in ink that had already started to crack at the edges.

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The undisputed centerpiece of French Christmas is , a lavish, multi-course feast held on Christmas Eve. While a quieter celebration for children might happen on Christmas Day, the Réveillon is the adults' culinary high point, often lasting for hours and stretching past midnight. The meal is a showcase of the nation's gastronomic prowess, featuring delicacies like fresh oysters on ice, foie gras, and roast turkey with chestnuts. No Réveillon is complete without the iconic Bûche de Noël (Yule Log cake). This dessert, a rolled sponge cake covered in rich chocolate or coffee buttercream and decorated to look like a bark-covered log, is a delicious evolution of an ancient pagan ritual of burning a real Yule log for good luck. Inside, the main room was bare in the

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