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Honey Making Adds Flavor at Four Seasons Hotel Prague

March 20, 2009 By: Mackenzie Allison


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Honey can make or break a number of gourmet delights. At the Four Seasons Hotel Prague, the use of the product is taken to the next level. At the hotel's restaurant, Allegro, the saucier, Vladimir Milfait, maintains 60 hives, each of them occupying up to 160,000 bees. The busy creatures keep the hotel stocked with about 500 kg of honey a year, in such varieties and oak-, pine- and linden-tree honey, which add a different flavor to each chef’s pastries, meat marinades and sauces.

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