Bénichon was originally a Thanksgiving Festival during which the farmers thanked God and blessed the harvest.

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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.

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).

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