Bonvillars: Wine, Truffles & Co

Angelique Werner
Aug 11
6 min read

Since 2009, every last Saturday of October, the Bernese Courtyard in Bonvillars transforms into a truffle market. A unique event in Switzerland that brings together enthusiasts and truffle hunters, as well as all those who love to cook.

A day rich in flavors and discoveries, where you can watch fascinating truffle-hunting demonstrations (with truffle dogs), attend the conference “How and where to find truffles?”, walk along the educational trail presenting all the varieties of mycorrhized trees and edible truffles in Europe, and of course, indulge in delicious dishes such as fondue, sausages, buttered bread, and even ice cream… all enhanced with Swiss truffles.

During this weekend, more than 100 kg of Swiss truffles are inspected on the very morning of the event by four regional specialists. Its uniqueness truly lies in authenticity, as no flavorings or synthetic products are added. (Note: truffle oils are made from aromas composed of molecules derived from petroleum and not from truffles! Some components can be indigestible and even allergenic.)

http://www.marche-truffes-bonvillars.ch/

Truffle hunting in Switzerland

Just like in neighboring countries (Italy, France, Spain…), truffles can be found in all limestone areas of Switzerland. More than 100 hectares are cultivated here, favorable to both flora and fauna, and thus to ecology.

There are three main groups of edible truffles:

Aestivum group
Melanosporum group
Magnatum Pico group

Aestivum (Tuber aestivum, Tuber uncinatum, Tuber mesentericum)

Aestivum truffles, also known as summer truffles or Saint John’s truffles, are a fairly common variety in Europe.

Scientific name and distribution: The Aestivum truffle belongs to the species Tuber aestivum. They are found mainly in Europe, including France, Italy, Spain, Croatia, and other regions of the continent.
Season: Unlike winter truffles, Aestivum truffles are summer truffles, usually harvested between May and September, hence their name. They ripen during the summer months.
Appearance: These truffles have light brown to dark brown skin and beige flesh veined with white. They are often smaller than other truffle varieties but can still reach a decent size.
Aroma and flavor: Aestivum truffles have a distinctive scent and a subtly nutty or slightly garlicky flavor. However, their aromatic intensity is generally less pronounced than that of winter truffles, making them less expensive on the market.
Storage: Like most fresh truffles, they are best consumed quickly to enjoy their freshness and aroma. However, they can be stored for a few days by wrapping them in absorbent paper and placing them in an airtight container in the refrigerator.
Market value: While less expensive than some other truffle varieties, Aestivum truffles are still appreciated in cooking and can have significant value, especially when freshly harvested and of high quality.

Price: CHF 20 to 40 / per 100 g

Melanosporum (Tuber brumale, Tuber melanosporum)

The black Périgord truffle (Tuber melanosporum) is one of the most sought-after and prestigious truffles in the world.

Scientific name and region: Tuber melanosporum is renowned for its quality and intense aroma. It is mainly found in certain regions of southern France, especially in the Périgord, but is also cultivated in Spain, Italy, Australia, and the USA.
Season: The harvest period for black Périgord truffles generally runs from November to March. These are winter truffles.
Appearance: They have rough black skin and marbled flesh with white to brown veins. They can be quite large compared to other truffles.
Aroma and flavor: Known for their intense, complex aroma, black Périgord truffles have a powerful, earthy, musky scent with woody and undergrowth notes. Their flavor is rich and deep, often with hazelnut and umami nuances.
Market value: Considered one of the most valuable and expensive truffles, their strong demand, distinctive aroma, and rarity contribute to their high price.

Price: CHF 100 to 180 / per 100 g

Magnatum Pico

The white truffle (Tuber magnatum Pico) is a highly prized and prestigious variety.

Scientific name and region: Tuber magnatum Pico is widely known for its quality and distinctive fragrance. It is mainly harvested in certain parts of Italy (Piedmont, Tuscany, Umbria) and some areas of the Balkans.
Season: Unlike the black Périgord truffle, the white truffle is an autumn truffle, harvested from September to December.
Appearance: It has rough, ashy skin with yellowish tones. The flesh is light beige to yellowish, marbled with white veins, and is often smaller than black Périgord truffles.
Aroma and flavor: White truffles are prized for their extraordinary fragrance and intense flavor—complex, floral, musky, with hints of garlic, honey, and fruit.
Market value: Due to their rarity, distinctive aroma, and exceptional taste, they are among the most expensive and sought-after truffles in the world, often fetching higher prices than other varieties.

Price: CHF 30 to 700 / per 100 g

Rules & tips for buying truffles

Buying truffles can be an exciting experience, but it often requires some knowledge and precautions to ensure you get high-quality ones. Here are a few rules and tips to keep in mind:

Choose the right season: Truffles have different seasons depending on their variety and region of cultivation. For example, summer black truffles are harvested from May to August, while black Périgord truffles are more common from November to February. Purchase them during the species’ maturity period.

Check freshness: Fresh truffles should be firm to the touch, with a strong, distinctive aroma. Avoid truffles that are soft, spongy, or showing signs of mold. Make sure there are no holes filled with soil.

Consider origin and variety: Truffles vary in quality and flavor depending on their geographic origin. For instance, black Périgord truffles from France are highly prized for their pronounced aroma and intense flavor.

Prefer reliable sales channels: Choose trusted merchants, such as specialized markets, reputable suppliers, or local producers, to ensure you’re buying quality truffles.

Look for certifications or quality labels: Certain labels or certifications guarantee the authenticity and quality of truffles, such as the AOC (Appellation d’Origine Contrôlée) in France.

Ask experts for advice: If you are new to buying truffles, don’t hesitate to seek advice from specialized vendors or experienced chefs to help you choose the best truffles and get recommendations for their preparation and culinary use.

Prefer whole truffles: Whole truffles retain their flavor better than pre-sliced or chopped ones. Opt for intact truffles whenever possible.

Store them properly: Fresh truffles keep best when wrapped in absorbent paper, placed in an airtight container, and stored in the refrigerator. Use them as soon as possible to enjoy their maximum freshness.

Price and quantity: Fresh truffles are generally expensive due to their rarity. Compare prices, but keep in mind that quality often justifies a higher cost. Also, buy only the amount needed for your recipe, as fresh truffles have a limited shelf life.

By following these rules and tips when buying truffles, you’ll increase your chances of acquiring fresh, high-quality ones to enrich your dishes with their unique and delicate flavor.

Truffles in Cooking

They are highly valued in cooking for enhancing the flavor of various dishes, such as pasta, omelets, risottos, sauces, and even certain meat dishes. Their delicate taste pairs well with a variety of ingredients, adding a special touch to many recipes.

They are often thinly sliced or finely grated to be added to dishes like pasta, risottos, eggs, sauces, purées, and even some meat or fish dishes. They bring a luxurious and intense dimension to any dish in which they are incorporated.

How to Store Truffles

As with all fresh truffles, it is recommended to consume them quickly to enjoy their full freshness and flavor. They can be stored for a few days in an airtight container, wrapped in absorbent paper, and placed in the coldest part of the refrigerator.

The Cave of Bonvillars at the Heart of the Truffle Market in Bonvillars

The Cave de Bonvillars is located in the wine-growing region of Vully, near Lake Neuchâtel in the canton of Vaud.

Founded in 1943, the Cave de Bonvillars brings together passionate local winemakers who join forces to produce wines that reflect the unique terroir of Vully.

The vineyards of the Cave de Bonvillars are planted on sun-drenched slopes, benefiting from a microclimate ideal for cultivating different grape varieties, including Chasselas (the region’s emblematic grape), Pinot Noir, Gamay, Chardonnay, among others. The Cave de Bonvillars offers a wide range of wines, including white, red, rosé, and sparkling wines, and sells around 130,000 bottles per year. Chasselas is often highlighted for its variety of flavors, ranging from fruity to mineral, reflecting the nuances of the terroir. The Cave de Bonvillars is committed to producing quality wines with a focus on respect for the land, traditional know-how, and the use of modern winemaking techniques to preserve the authenticity and typicity of its wines.

It offers wine lovers an excellent quality-to-price ratio and the opportunity to discover and appreciate the diversity of local grape varieties in a region renowned for its winemaking tradition.

https://cavedebonvillars.ch/fr/

Passionnément’vin’s Gourmet Favorite

MR Chocolat – or rather Mr. Michaël Randin – won over the hearts of my loved ones with his creation of truffle chocolate. Once again, a true marvel: well-balanced, surprising, and tantalizing to the taste buds. Michaël Randin is also the first Swiss artisan chocolatier to produce more than 70 different chocolates under the Bourgeon Bio label. Respect for people and nature is paramount—full transparency about origins, organic raw materials, and no artificial coloring!

He has been awarded numerous prizes for excellence… in short:

An absolute must-discover:

https://biobourgeon.mrchocolat.swiss/

Find these gourmet creations at: