Typical for Bénichon is Cuchaule, plaited bread seasoned with saffron, which is served with sweet-sour Bénichon mustard. It is accompanied by a rich Pot-au-feu (meat soup). It is followed by lamb ragout and "Poires à botzi" (caramelized pears), smoked ham and leg of lamb. Dessert includes Bricelets (thin crisp waffles), cake with Vin Cuit (wine), Meringues, "Beignets" (apple fritters) and "Cuquettes” (flaky pastry).
Bénichon was originally a Thanksgiving Festival during which the farmers thanked God and blessed the harvest.
In the Middle Ages, Bénichon became part of the parish fair and anniversary celebrations honoring the patron of the churc or of the descent of the cattle in a colorful procession. Today Bénichon has to a large degree lost its religious connotation and has become a popular folk festival with many culinary highlights – just like the “Chilbi” celebrated in the German speaking regions.