Known for its vineyards, the Bonvillars wine region is home not only to soil ideal for viticulture but also for truffle cultivation. Once known as the “poor man’s potato”—or “truffyè” in the Vaud dialect—this mushroom is now prized for its delicacy and incomparable flavors.
In 2009, spearheaded by the passionate and dynamic Frank Siffert, a leading figure in the Swiss truffle world, the Bonvillars Truffle Market was launched. Nearly 20 years later, the Truffle Market has become a must-see autumn event in the region and for all food lovers. And while this event takes place every last Saturday in October, there are plenty of other opportunities to explore truffles in greater depth.
In Bavois, Suchy, Mathod, or Bonvillars, you can take part in tours of truffle groves, where mycorrhizal trees allow truffles to grow in the soil. Accompanied by a truffle expert, you’ll discover how the fungus grows underground, the different varieties and their seasons, and how they are dug up—that is, harvested—with the help of truffle-hunting dogs. At the end of the tour, visitors are treated to an aperitif featuring truffle-infused delicacies: a gourmet experience paired with wines from the Bonvillars or Côtes de l’Orbe AOCs, offering a full immersion in the regional terroir.
For those curious to explore further and enjoy an outdoor experience, various activities are offered in the forest, such as a truffle-hunting and cooking class at La Sauvageraie, a guided walk, or a truffle-hunting excursion in the forest followed by a meal cooked over an open fire.
Whether served with eggs, in butter, or with pesto, truffles are easy to prepare. To preserve their flavor, it’s best to avoid heating them. You’ll find a variety of recipe suggestions on the website of the Association of Switzerland’s Premier Truffle Region (APRTS).
Find out where to buy truffles in the region here.
