Bénichon mustard

"Jam", served at breakfast time and with the aperitif on Bénichon day.

This preparation, which resembles a sweet-and-sour spicy preserve is made with vin cuit (with a pear base), mustard flour, sugar and spices such as aniseed, cinnamon and cloves.

A very popular competition
At Estavayer-le-Lac, the Bénichon festivities begin the last weekend of August with a Bénichon mustard competition. The town welcomes gourmets for a tasting session of traditional mustards from throughout the canton. The "Master Moustardiers", twelve in number, make up the jury and they designate the best mustards in the amateur and professional categories from amongst the hundreds on offer.

The sweet-and-sour preserves all stand on the secret of their making. Each has its own recipe, handed down under the seal of family secrecy and skilfully refined and improved by successive generations. Taste, texture and consistency are three aspects judged by the “Master Moustardiers”. At the end of the tasting session, the most subtle preparation takes the title of the "Best Bénichon mustard in the canton of Fribourg."
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