Food Customs at Ceremonial Occasions. Large family gatherings and dinner parties involve more elaborate food preparation and more courses than daily family meals. At such occasions, drink is more important. An apéritif is served with small snacks or appetizers before the meal. Different regions have particular apéritifs : pastis is associated with southern France, and Suze (gentian liqueur) with the Auvergne. Wines complement the courses. Champagne often is served to mark ceremonial occasions and is drunk after the meal. This is followed by coffee and a digestif (liqueur). It is not uncommon for ceremonial meals to last three or more hours. In Normandy, a tradition that involves having a drink of calvados after each course further lengthens the meal.