It’s enough to make a home chef’s mouth water, and we’re not talking about the food.

Whether enjoying a private dining experience at the Chef’s Table in the kitchen of Hampton’s at Four Seasons Hotel Westlake Village or catching a glimpse while touring the Sunday brunch buffet, the star of the kitchen is surely the Bonnet range. Custom-made in France at a cost of about USD 250,000, it’s a multi-purpose unit of ovens, burners and flat-top cooking areas, and it’s the pride and joy of Hampton’s Chef de Cuisine Jelle Vandenbroucke and his team.

To understand how serious the Hotel is about cuisine, imagine this – there are five of these units at the Hotel. In addition to the Bonnet in Hampton’s, there are others in Onyx and the Wellness Kitchen, and two more in the catering area that serves meetings and special events.