Executive Chef Matthew Thaeron is going to delight his guests with a 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, Wagyu Beef Ribeye, 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 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.