They told us it had been cool and rainy just before we arrived - perfect weather for hunting fungi.
"Make sure the kids don't touch the mushrooms," they cautioned us. "They're dangerous".
Wandering up into the pasture behind their house, we found some of those "I am a bunny" mushrooms, also known as Amanita Muscaria, or Fly Agaric Mushrooms.
It was the first time I'd actually seen them in the wild. My college buddies who collected them in the forest behind our dorm used to swear they were magic, not dangerous.
I quickly learned that anyone intimate with Fly Agaric simply called them 'shrooms. Like friends on a first-name basis.
For lunch our hosts made Tartiflette, a specialty from Savoie. The basic ingredients are potatoes, onions, bacon cubes, fresh cream and reblochon cheese (sorry, no 'shrooms in this recipe).
After one bite, or several, it's easy to see why this dish is popular with people who spend their winter days skiing or climbing mountains.
To make a tartiflette, peel and lightly boil 1 kilo of potatoes, then cut into thick slices.
Sauté the onions and bacon cubes in olive oil. In a baking dish, layer the potatoes, bacon and onions, then cream.
Cut a full wheel of reblochon cheese in half laterally and place face down on top of the potatoes.
Bake at 200° for around 20 or 30 minutes, or until the cheese forms a golden crust on top. Serve hot.
A pre-cooked tartiflette.
Hot Tartiflette right out of the oven.
Tartiflette has been described by some as the greatest comfort food in the world. I'm sure it has something to do with the combination of fat and carbs.
Others say it's part of the French patrimoine (heritage) and that you really don't know France until you've experienced Tartiflette.
In any case, it's a dish worth trying at least once. Already tartiflette has made its way onto our Christmas Eve menu - two and a half months early!