Experience an authentic slice of Fribourg's rich culinary heritage: the making of the delicious "vin cuit"

From 2nd to 4th October 2026, La Grangette celebrates the 31st edition of its Fête du Vin Cuit. Throughout the weekend, discover a well-established Fribourg tradition: the making of vin cuit over an open fire.
For three days and two nights, around 4,000 litres of pear juice, derived from pressing approximately 5,500 kg of pears, is transformed in a dozen cauldrons heated over open fire. This traditional production requires patience, expertise, and the dedication of numerous volunteers.
The approximately 400 litres of vin cuit produced will then be offered for sale. You will also be able to taste various specialities prepared with vin cuit, including cakes, tarts, meringues, vin cuit truffles, and Bénichon mustard.
Friday 2nd October: Start of the vin cuit production over an open fire, with lunch for the Friends of Vin Cuit and an après-ski eveningRegistration for the Friends of Vin Cuit meal
Saturday 3rd October: Continuation of the vin cuit production over an open fire, card games, DJ evening
Sunday 4th October: Breakfast, folk atmosphere, continuation and end of the vin cuit production