The chef lives in an old one-room schoolhouse on the edge of a picturesque forest with its tall trees, wild mushrooms, and rolling river. Old stone walls amble through the woods indicating a previous reality very different from our own. Just before lunch time the second day, glorious aromas started to emerge from the house where the chef was cooking us a delicious meal of rabbit, root vegetables and sauteed mushrooms, and a salad. We asked him if he foraged for the mushrooms and he said, "Yeah, I saw some mushrooms and threw them in there. I hope they're edible." They were, in fact, porchinis and chanterelles (which he knew all along) which just pop up on the forest floor. Those are some gourmet woods.
The part I liked the best about the whole process of making the oven was that we collected some of the material from the river on site and were able to throw any extra material back into the forest. It was just sand and clay, two completely natural materials. The forest won't mind a little extra substance.
This is an extremely abbreviated version of what we did but you get the idea. If you want to see more pictures go here.