555th Fair: 
Friday 30.10 - Sunday 01.11 2026

On the way to the 555th Fair!

In 2026, the Brotherhood of Saint Martin is pleased to offer you the 555th edition of the Saint Martin Fair in Vevey. 
From Friday, October 30 to Sunday, November 1, 2026, and themed around the number 5, the Fair will take place on Saturday, October 31 in the Market Square. 
Friday will be the Feast of the Beef, and the local brunch will be held on Sunday.

 

The Fair program is online!

For the second time over three days, the Saint Martin Fair unfolds! Children's torchlight procession and cow vigil on Friday. Grand procession, Fair, entertainment, and feasting on Saturday. Local brunch on Sunday.

View the full program

Volunteers: Get Involved at the Fair

Like any popular event, the Saint Martin Fair could not exist without the extraordinary commitment of many volunteers. Join our teams for this 555th edition!

Sign up!

The 2026 News

Saint Martin will be present at Manor all week leading up to the Fair, from Monday, October 26 to Saturday, October 31!

The Saint Martin Autumn Lunch, Friday, October 30 - registrations open!

The B4Beef-Party, Friday, October 30 starting at 4 PM at del Castillo.

The 4-Hours of Saint Martin on Saturday, October 31 at the Galeries du Rivage.

Sponsors, partners, and friends of the Saint Martin Fair: THANK YOU!

Main sponsors

Partner - Kommunikation

Partner - F&B

Partner - Technik

St-Martin 2024-45
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Relive the event through the years

Rum "nonnettes" are a specialty of the Saint-Martin fair, a typically Veveysanne tradition.

Rum or Kirsch Nonnette
2/3 eggs
250 g. of sugar
Beat with a mixer until the mixture whitens

Add
4 tablespoons of vincuit (preferably pear)
3 dl. of cream
1 teaspoon of cinnamon
A pinch of clove
3 teaspoons of rum (you can also use kirsch)
A pinch of salt
Mix well

Add last
300 g. of flour and 1 teaspoon of baking powder
You get a very thick dough that you spread with a spatula on a rectangular tray covered with parchment paper.

Bake for 15 minutes at 200°

Let cool and glaze the biscuit with powdered sugar mixed with rum (or kirsch), the mixture should be thick.

Let dry and cut the biscuit into rectangles or squares according to your preference.

Foire de la Saint-Martin

1800 Vevey Agrandir le plan

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