Traditionally served after midnight mass, the French Christmas meal is known as Le Reveillon. Though it varies from region to region, it's almost always served with champagne. Foie gras (goose or duck liver) is a common appetizer, as are oysters, smoked salmon and (in Brittany) buckwheat crepes. The main course often features roasted goose stuffed with chestnuts, although turkey is gaining popularity, and other roasted meats like beef and lamb are not uncommon. The traditional dessert of La Reveillon is a buche de noel (yule log), a rolled sponge cake filled with flavored buttercream and decorated to look like a fallen log, finished with powdered sugar (for snow) and meringue mushrooms.