由2018年3月7日至11日，富豪香港酒店Alto 88很榮幸邀請到來自意大利的米芝蓮二星法籍名廚Philippe Léveillé 蒞臨擔任客席主廚，以法國菜烹調手藝炮製傳統意式美饌，讓食客於迷人維港景色下享受別出心裁的意菜體驗﹗是次推廣Alto 88將供應7道菜晚餐及5道菜午餐，配合精挑細選的絕配佳釀，帶來一個不可錯過的世界級盛事。
Philippe Léveillé 出生於法國，其後定居意大利超過20年，曾被具影響力之意大利雜誌《Grande Cucina》選為全球最具代表性之廚師之一。自2001年起至今，Chef Philippe於其意大利北部倫巴第的米芝蓮二星餐廳Miramonti L’altro當行政總廚，並為餐廳獲得米芝蓮星級美譽，足以證明其實力廣受認同。Chef Philippe於世界各地工作的豐富經驗為他的菜譜帶來與別不同的嶄新元素，加上他對烹飪保持熱忱及不停發掘新事物是其作為星級名廚的成功要訣，為客人創造多款突顯食材獨特性的佳餚。
為讓Alto 88的客人品嘗到Chef Philippe的烹飪才華，是次為Alto 88設計的晚餐及午餐菜譜特意廣泛用上不同食材炮製。七道菜米芝蓮晚餐定價每位$1,788，五道菜米芝蓮午餐定價每位$788。為讓食客享受到最好的星級體驗，是次菜譜中每道菜都配上不同佳釀，令菜式味道昇華至更高層次。晚餐每位另加$888連相配美酒，午餐每位另加$388連相配美酒，品味世界頂級大廚的招牌名菜機會難逢，不容錯過。
Alto 88位於酒店31樓，設計以粉紫色作主調配上白色襯托，佈置及擺設都充滿歐陸色彩，時尚簡約，揉合現代與典雅的精緻設計。餐廳的落地玻璃設計，環境開揚優雅，充滿浪漫風情。客人能居高臨下欣賞維多利亞港及公園之迷人景色，度過浪漫醉人時刻。
7-course Dinner Tasting Menu
Amuse Bouche
Oyster Soup with Crunchy Vegetables and Smoked Salmon
***
Calamaro sopracoperta (funghi e limone)
Squid on the Cover
Champagne Frerejean Freres, Blanc de Blancs 1er Cru, NV
***
Capesante, patate e zabajone
”Paint it Black” (Scallop and Tumeric)
Pouilly Fuisse V.V, Collovray & Terrier Domaine des Deux Roches, La Roche 2015 (WE 90)
***
‘O Pizza
***
Ricciola marinata al finocchio selvatico
Marinated Yellowtail
Couly-Dutheil Chinon Blanc, Les Chanteaux 2015
***
Risotto ai funghi e formaggi dolci
Mushroom Risotto with a Variety of Sweet Mountain Cheeses
Viberti Giovanni Buon Padre, Barolo DOCG 2012 (JS 93 WE 90)
***
Piccione in 4 servizi
One Pigeon Served 4 Ways
Tenuta dell Ornellaia, Ornellaia, Bolgheri Superiore DOC 2014 (JS 95 RP 94)
***
Selezione di formaggi
Artisan Cheese Selection
Tenuta Cantagallo Vin Santo del Chianti Montalbano Riserva DOC 2010 (RP 93)
Or
Kouign-Amann
Gelato di crema “Miramonti”
Miramonti Ice Cream
***
Friandises
Illy Coffee or Premium Tea
$1,788 per person
Additional $888 with wine pairing
___________________________________________________________
5-course Lunch Tasting Menu
Amuse Bouche
Oyster Soup with Crunchy Vegetables and Smoked Salmon
***
Pane, burro e alici
Bread Butter and Anchovies
Pouilly Fuisse V.V, Collovray & Terrier Domaine des Deux Roches, La Roche 2015 (WE 90)
***
#Volevoessereunpomodoro!!! (tartare di gamberi, bufala e gazpacho)
#wanttobetomato!!! (Prawns and Gazpacho)
Marco de Bartoli, Pietra Nera, Sicilia IGT 2015 (JS 88)
***
Ravioli di coda alla vaccinara (brodo di coda, uvetta e cacao)
Veal Tail Ravioli
Viberti Giovanni Barbera d’Alba Superiore Bricco Airoli DOCG 2013 (WS 90)
***
Astice al mandarino (maionese di corallo)
Lobster with Tangerine
Viberti Giovanni Barbera d’Alba Superiore Bricco Airoli DOCG 2013 (WS 90)
***
Selezione di formaggi
Artisan Cheese Selection
Tenuta Cantagallo Vin Santo del Chianti Montalbano Riserva DOC 2010 (RP 93)
Or
Gelato di crema “Miramonti”
Miramonti Ice Cream
***
Friandises
Illy Coffee or Premium Tea
$788 per person
Additional $338 with wine pairing
(All prices are subject to 10% service charge)
Regal Hongkong Hotel is delighted to invite two-starred Michelin chef, Philippe Léveillé, to Alto 88 from 7 March to 11 March 2018 to present his renowned combination of sophisticated Italian fare and French gastronomic craftsmanship. The magic of Michelin will be showcased in a 7-course dinner menu and 5-course lunch menu, pairing with magnificent wines and stunning harbour view, during the promotion period.
Born in France but based in Italy, Chef Philippe Léveillé gained his first recognition from Michelin in 2001 for his restaurant, Miramonti L’Altro in Concesio, Italy. Extensively working a lot over the globe has brought him fruitful experience for new elements to his menu, resulting in a blending of his authentic Italian recipes with countries’ influence of mixture of taste and colour. Being passionate as a chef is important to Chef Philippe as there are always new things to be discovered in the culinary world. Chef Philippe was once acclaimed as one of the most representative master chefs in the world by Italian influential magazine “Grande Cucina”.
To amaze Alto 88’s guests with Chef Philippe’s cooking talent in various aspects, the menus designed for this promotion are made use of a variety of ingredients around the world. 7-course set dinner is priced at $1,788 per person and 5-course set lunch is priced at $788 per person.
Pairing wine is particularly selected to match every single dish of the menu up to give guests the best dining experience. Additional $788 per person with wine pairing for dinner menu and additional $388 per person with wine pairing for lunch menu. It is a valuable chance to try one of the world’s best chefs with his signature dishes.
7-course Dinner Tasting Menu
Amuse Bouche
Oyster Soup with Crunchy Vegetables and Smoked Salmon
***
Calamaro sopracoperta (funghi e limone)
Squid on the Cover
Champagne Frerejean Freres, Blanc de Blancs 1er Cru, NV
***
Capesante, patate e zabajone
”Paint it Black” (Scallop and Tumeric)
Pouilly Fuisse V.V, Collovray & Terrier Domaine des Deux Roches, La Roche 2015 (WE 90)
***
‘O Pizza
***
Ricciola marinata al finocchio selvatico
Marinated Yellowtail
Couly-Dutheil Chinon Blanc, Les Chanteaux 2015
***
Risotto ai funghi e formaggi dolci
Mushroom Risotto with a Variety of Sweet Mountain Cheeses
Viberti Giovanni Buon Padre, Barolo DOCG 2012 (JS 93 WE 90)
***
Piccione in 4 servizi
One Pigeon Served 4 Ways
Tenuta dell Ornellaia, Ornellaia, Bolgheri Superiore DOC 2014 (JS 95 RP 94)
***
Selezione di formaggi
Artisan Cheese Selection
Tenuta Cantagallo Vin Santo del Chianti Montalbano Riserva DOC 2010 (RP 93)
Or
Kouign-Amann
Gelato di crema “Miramonti”
Miramonti Ice Cream
***
Friandises
Illy Coffee or Premium Tea
$1,788 per person
Additional $888 with wine pairing
___________________________________________________________
5-course Lunch Tasting Menu
Amuse Bouche
Oyster Soup with Crunchy Vegetables and Smoked Salmon
***
Pane, burro e alici
Bread Butter and Anchovies
Pouilly Fuisse V.V, Collovray & Terrier Domaine des Deux Roches, La Roche 2015 (WE 90)
***
#Volevoessereunpomodoro!!! (tartare di gamberi, bufala e gazpacho)
#wanttobetomato!!! (Prawns and Gazpacho)
Marco de Bartoli, Pietra Nera, Sicilia IGT 2015 (JS 88)
***
Ravioli di coda alla vaccinara (brodo di coda, uvetta e cacao)
Veal Tail Ravioli
Viberti Giovanni Barbera d’Alba Superiore Bricco Airoli DOCG 2013 (WS 90)
***
Astice al mandarino (maionese di corallo)
Lobster with Tangerine
Viberti Giovanni Barbera d’Alba Superiore Bricco Airoli DOCG 2013 (WS 90)
***
Selezione di formaggi
Artisan Cheese Selection
Tenuta Cantagallo Vin Santo del Chianti Montalbano Riserva DOC 2010 (RP 93)
Or
Gelato di crema “Miramonti”
Miramonti Ice Cream
***
Friandises
Illy Coffee or Premium Tea
$788 per person
Additional $338 with wine pairing
(All prices are subject to 10% service charge)
