Abbatial Cathedral of St Maurice, Abbey of St Maurice

What is the Abbey of Saint Maurice?

The Abbey of Saint Maurice, Agaunum, also known as Abbaye de Saint-Maurice d'Agaune or Saint-Maurice-en-Valais, is a historic monastery of canons regular situated in Saint-Maurice, Canton of Valais, Switzerland. Its origins trace back to the 6th century, though it is built upon the site of a Roman shrine dating to the 1st century B.C.

Historical Significance and Religious Practices

The abbey holds profound historical and religious importance, primarily due to its association with the martyrdom of Saint Maurice and the Theban Legion, believed to have occurred in the vicinity. It was formally established as a church of a monastery in 515 by King Sigismund of Burgundy. A distinctive feature of its early history was the practice of "laus perennis" or perpetual psalmody, a continuous cycle of chanted prayers performed day and night by rotating choirs, which persisted until the 9th century. Today, the abbey is home to approximately 40 canons who serve the spiritual needs of the territorial abbacy and surrounding parishes.

Architecture and Heritage

The abbey complex showcases a long architectural evolution, with evidence of construction and rebuilding spanning at least 15 centuries. Excavations have uncovered a 4th-5th century baptistry and a series of Carolingian era churches. The current church was constructed in the 17th century, while its prominent Romanesque tower, dating to the 11th century, was reconstructed in 1945 after rockfall damage. The abbey is recognized as a Swiss heritage site of national significance and is noted for its collection of art and antiquities.

Education and Modern Ventures

Beyond its religious and historical roles, the Abbey of Saint Maurice is also known for its educational institution, the Lycée-collège de l'Abbaye de Saint-Maurice, which has been educating students since its modern establishment in 1806. In recent years, the abbey has also diversified its revenue streams by launching its own beer production, utilizing yeast from a 14th-century parchment.