Ultimo 2016 — dining doesn’t get much finer than this

Restaurants are the new casinos in Las Vegas, and smart celebrity chefs have capitalized on the paradigm shift that’s taken place in recent years. To wit, the international roll call of high-end eateries that now exists here has given Sin City a reputation for fine dining that’s easily on par with — if not outranking — its appeal as a gaming/entertainment destination.

Las Vegas Strip view from hot air balloon, credit Amy Lynch.jpgOh sure, you can still find an old-school $5.99 steak dinner if you look hard enough, but why would you? The new breed of Vegas foodies is savvy with discriminating tastes, seeking out upscale meals in trendy venues.

Ultimo may just be the superlative Las Vegas dining experience of the year. And in this town’s current culinary climate, that’s saying something.

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I had the great fortune to attend “Le Grand Voyage” festivities Dec. 9 to 11 at The Venetian and The Palazzo, the fourth incarnation of the annual event (during which I believe I drank my weight in champagne).

Belvedere cocktails, credit Amy Lynch.jpgPick-up from McCarran International Airport in a Rolls-Royce Ghost kicked off a weekend of sheer indulgence, followed by a Friday night reception fueled by caviar and Belvedere cocktails. Later that evening, a dessert buffet awash in Dom Perignon Vintage 2006 capably kept the glow going.

Ultimo Dining Table 3- credit Anthony Mair.jpg

Ultimo dining table – Anthony Mair

The 2016 party culminated in a black-tie dinner of epic proportions hosted by Robin Leach with dishes prepared by a star-studded roster of chefs that included Thomas Keller, Curtis Stone, Jerome Bocuse and Ming Tsai. A dining table dressed for the occasion spanned the length of the Venetian’s showy frescoed Colonnade, where candlelight, artful video projections and Lalique vases filled with calla lilies and orchids set the stage for a dramatic meal before the first plate ever arrived.

Chef Pierre Thiam - Red Snapper Caldou with Sorrel Relish over Fonio with Fermented-dawadawa Powder - credit Anthony Mair.jpg

Chef Pierre Thiam Red Snapper Caldou with Sorrel Relish over Folio with fermented dawadawa Power – Anthony Mair

Ranking the six impeccable courses is like choosing a favorite child, but a few of the plates I’m still dreaming about a week later — Chef Paul Bartolotta’s decadent white truffle-laced broth with tortellini, a kicky red snapper caldou with sorrel relish from Chef Pierre Thiam, and Chef Vikram Vij’s luscious lamb over fenugreek cream curry.

Chef Vikram Vij - Marinated Lamb Popsicles with Fenugreek Cream Curry -credit Anthony Mair.jpg

Chef Vikram Vij Marinated Lamb Popsicles with Fenugreek Cream Curry – Anthony Mair

Wine pairings from Dom Perignon, Metaphora, Marques de Murrieta, Pio Cesare and Memento Mori took the feast over the top.

Dom rose vintage, credit Amy Lynch.jpg

In keeping with the Grand Voyage theme, this year’s Ultimo itinerary went well beyond the table to include a Rolls-Royce driving experience that let attendees chauffeur themselves up and down the Strip, a hot-air balloon adventure provided by Las Vegas Balloon Rides, a Dom Perignon picnic in Red Rock Canyon National Recreation Area, a Louis Vuitton fashion show and a Patron-sponsored farewell brunch on Sunday morning.

Dom Bouchon picnic, credit Amy Lynch.jpg

Sebastien Silvestri, vice president of food & beverage for The Venetian and the Palazzo, organizes the annual event, traveling the globe to assemble the spectacular roster of chefs, winemakers and sponsors.

brunch margarita and taco, credit Amy Lynch.jpg

A portion of Ultimo proceeds goes to benefit Ment’or BKB Foundation, a non-profit organization that aims to educate, inspire and support a new generation of American culinary professionals.

For more information, visit venetian.com/entertainment/ultimo.html.

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