由即日起至2019年11月30日，行政總廚Matthew Thaeron將在Alto 88推出阿爾巴白松露嘗味套餐。擁有美譽「餐桌上之鑽石」的白松露是一種相當珍貴的食材，因其產量稀少而價值不菲，而且烹調方法非常考究，需要與其它食材搭配合宜，才能相得益彰，襯托出白松露細緻芳馥的獨特氣味。
於是次白松露嘗味套餐中，行政總廚Matthew Thaeron設計的菜式均選用了受人追捧的意大利阿爾巴白松露，包括溫泉蛋配巴馬臣芝士泡沫及白松露、鮮帶子濃湯配馬天尼泡沫及白松露、意大利Castelmagno芝士小雲吞配松露牛油汁及白松露、水煮僧侶魚配榛子薯蓉及白松露或香燒和牛肉眼配意大利藍芝士、手工薯棗及白松露及自製意大利榛子雪糕配新鮮意大利白松露，每款菜式讓您品嘗到白松露極致的美味。
意大利白松露嘗味套餐
溫泉蛋配巴馬臣芝士泡沫及新鮮意大利白松露
***
鮮帶子濃湯配馬天尼泡沫及新鮮意大利白松露
***
芝士小雲吞配松露牛油汁及新鮮意大利白松露
或
傳統意大利飯配Nebbiolo紅酒汁及新鮮意大利白松露
***
水煮僧侶魚配榛子薯蓉及新鮮意大利白松露
或
香燒西班牙黑毛豬豬肩脊配意大利藍芝士、手工薯棗及新鮮意大利白松露
***
自製意大利榛子雪糕配新鮮意大利白松露
意大利鮮磨illy咖啡或茶
嘗味套餐每位$1,488 (連相配美酒每位另加 $388)
價目須另加一服務費。 
Alto 88自2019年2月起委任Matthew Thaeron為意大利行政總廚。Matthew出生於法國布列塔尼的漁港。他於少年的時候已立志成為一名專業的廚師，至今已擁有超過15年入廚經驗。他曾於法國、澳洲、香港等地管理及經營米芝連餐廳，Matthew對製作其家郷法國菜有豐富烹飪心得，憑藉精湛的廚藝，令他有機會跟隨多位著名的意大利廚師學習烹調意大利菜，啟發了他於創作新菜上融合意法烹飪技巧和美食風格。除了注重每道菜的食材運用及味道配搭外，Matthew認為每道菜都必須製作精確，著重細節和與時並進。
Executive Chef of Alto 88 Matthew Thaeron is going to delight his guests with a special wine tasting white truffle degustation menu at Alto 88 from now till 30 November 2019. It will be a gourmet expedition that cannot be missed.
Known as the “diamond of the kitchen”, white truffle is a precious ingredient with limited production. The strong-flavoured white truffle needs to be espoused with different ingredients to bring out the best of its savour.
Chef Matthew has designed the menu using the ever-sought-after white truffle from Alba include Slow Cooked Egg with Parmesan Foam, Crispy Brioche and White Truffle, Scallop “Cappucino” with Martini Emulsion and White Truffle, “Plin” Ravioli with Castelmagno Cheese in Butter Sauce and White Truffle, Poached Monkfish, Hazelnut Mashed Potato and White Truffle, Iberico Pork Pluma, Sweet Gorgonzola Cheese, Home-made Gnocchi and White Truffle and Home-made Gelato by Hazelnut from Piedmont with White Truffle.
The great chef’s exquisite cooking will boost the taste of this season’s freshest delicacy. Chef Matthew also selected a series of fine wine from Abrate & Sons as pairing wine to perfect the menu. This is a chance that guests should not miss.
Wine Tasting Menu with Fresh White Truffle from ALBA
Uovo, Tartuffo Bianco e Parmigiano
Slow Cooked Egg with Parmesan Foam, Crispy Brioche
and Fresh White Truffle from Alba
*****
Capuccino di Capesante, Martini e Tartufo Bianco
Scallop “Cappucino” with Martini Emulsion
and Fresh White Truffle from Alba
*****
Ravioli “Plin” di Castelmagno DOP al Burro di Tartufo Bianco
“Plin” Ravioli with Castelmagno Cheese in Butter Sauce
and Fresh White Truffle from Alba
*****
Riso Carnaroli in Cagnone Mantecato ai Riduzione de Nebbiolo e Tartufo Bianco
Carnaroli Risotto “Cagnone Style”, Nebbiolo Reduction and Fresh White Truffle
*****
Bottatrice “Bomboniera”, Profumato al Nocciole e Tartufo Bianco
Poached Monkfish, Hazelnut Mashed Potato and Fresh White Truffle from Alba
Or
Pluma de Maiale, Gorgonzola Dolce e Tartufo BiancoIberico
Pork Pluma, Sweet Gorgonzola CheeseHome-made Gnocchiand Fresh White Truffle
*****
Gelato di Nocciole e Tartufo Bianco
Home-made Gelato by Hazelnut from Piedmont
with Fresh White Truffle from Alba
***
illy Coffee or Premium Tea
HK$1,488 per person (with wine pairing additional HK$388 per person)
All prices are subject to 10% service charge. 
Chef Matthew Thaeron joined Regal Hongkong Hotel as an Executive Italian Chef of Alto 88 in February 2019. He was born in Concarneau, a fisherman town in Brittany, France and attended culinary school when he was in his teens. With sophisticated culinary experience of crafting fantastic Italian cuisine for over 15 years, Matthew pursued his cooking skill with famous Italian chefs at various Michelin-starred restaurants. His creative style is a balance in flavour texture and blend of Italian touch. He insists on fresh ingredients especially fresh seafood, and believes that every dish must be done with precision and imagination.
