How sweet it is! The buzz in the kitchen at Four Seasons Hotel Prague is starting to spread. In addition to the 27 (yes, 27!) talented cooks at Allegro, the Hotel’s Michelin-star Italian restaurant, there’s a rumour that 9.6 million specialty “chefs” have been recruited to make the food even sweeter. But these chefs don’t chop, sauté or bake. In fact, they’re bees — literally! — property of Allegro’s longtime saucier, Vladimir Milfait. Go Vlad. We love a unique twist on luxury.
During prime honey-producing months, he maintains 60 hives, each of them occupying up to 160,000 bees, because that’s what it takes to make the 500 kg that’ll keep the restaurant dripping in deliciously sweet honey for about a year.
Why so much liquid gold? Well, from pastries to meat marinades and sauces, honey is a key ingredient on the menu. What makes this stuff so special is variety: Vladimir’s workforce creates oak, pine, and linden tree honey, all of which differ in scent, colour and consistency. This allows the restaurant’s other chefs — vastly outnumbered by their bee counterparts — to select the right flavour for the right dish.
Four Seasons Hotel, Prague
Talk about a sweet retreat for you and your honey.