Definition: bénichon

Recipe for Bénichon mustard:

Ingredients:

200 g mustard powder

5 dl white wine

3 l water

150 g cinnamon sticks

½ star anise

1 kg sugar candy

1 litre mulled wine

250 g flour

Preparation:

Soak the mustard flour in white wine for half a day. Cook the water, star anise, cinnamon sticks and sugar candy for about 2½ hours. Mix the flour into the cooked wine. Strain the cooking liquid from the spices, add the flour and mulled wine, and cook for about 15 minutes. Add the mustard and wine and cook for another 5 minutes.

La Bénichon, a traditional Fribourg festival, has been celebrated for centuries. Originally, it was an opportunity to thank the gods for all that nature had given and that had been harvested during the year. It was also a time when mountain farmers reunited with their loved ones after spending the summer in the alpine pastures. It was also an opportunity to pay the herdsman or cowherd by inviting him to a meal with his family. Over the centuries, the religious ceremony has disappeared, but the popular and gastronomic festival remains.

It is not uncommon to spend six hours or more at the table! Afterwards, a ball with folk music helps the guests digest their meal. Traditionally, the Bénichon took place on the second Sunday in September for the plains and the second Sunday in October for the mountains.

Today, the festivities are spread between September and October to allow everyone to present their specialities. The meal, which is more than generous, consists of country dishes and always includes the essentials: cuchaules, ham, sausage, botzi pears, meringues, crème au baquet, bricelets and aniseed bread.

"It's a tradition that is deeply rooted in the hearts of the people of the canton of Fribourg. No one wants to miss this event, and tourists love to discover all the specialities that Bénichon has to offer. It's always a great success," says Huguette Andrea, president of the Bénichon committee in Châtel-Saint-Denis.

The festivities include a large craft market and traditional music with a brass band and lyoba, the traditional procession. Many restaurants in the towns offer a Bénichon menu in a more or less abridged version.

Those with weak stomachs should refrain!