[Continued from Part 2]

After a day spent roaring and soaring, guests of The Venetian’s fourth annual Ultimo – A Weekend of Excellence returned to their respective suites, to prepare for dinner.  But, expertly festooned with $2 million of lead-glass objets d’art, courtesy of LALIQUE, this was no run-of-the-mill dinner table. 

Installed in The Venetian’s Grand Colonnade, and stretching an astonishing 153 feet in length, the table at The Grand Banquet (around which more than 140 guests were seated) was at once opulent and intimate.  But really, that’s the trick; isn’t it?

Taking this year’s theme of Le Grand Voyage to heart, the international roster of celebrity chefs enticed guests to join them on a gastronomic tour of the globe, with the chefs pairing-off, creating courses based on the cuisine of their respective homelands. 

As you might imagine, this first-class fare was complimented by exquisite Champagnes from Dom Pérignon (including the 1998 P2 and the 2004 Rosé) and such top-shelf wines including DAOU Vineyards’ new Cabernet Sauvignon Patrimony, and Marqués de Murrieta’s 1986 Castillo Ygay Blanco Gran Reserva Especial – both of which earned obscenely high marks from The Wine Spectator’s Robert M. Parker, Jr., who awarded them with 99 points and 100 points (respectively). 

The magnificent meal progressed as follows, aurally accompanied by the dulcet tones of vocalist Madlilyn Bailey.

First Course 

Chef Thomas Keller (United States): California White Sturgeon Caviar and Smoked Trout Gelée with King Richard Leek Panna Cotta and Pumpernickel

Chef Ming Tsai (Asia): Norwegian Sea Trout, and Ossetra Caviar Parfait with Wasabi-yuzu Emulsion 

Dom Perignon P2 Vintage 1998 

Second Course 

Chef Shaun Hergatt (Australia): Cured and Chilled Foie Gras with Nitro-spiced Huckleberries and Plum Lucky Sorrel 

Chef Mourad Lahlou (Morocco): Foie Gras with Huckleberry, Daikon, Burnt Honey, and Chestnut 

Metaphora Sauvignon Blanc 2014, Napa Valley 

Third Course 

Chef Paul Bartolotta (Italy): Classic Meat-filled Tortellini in Emilian-style Broth with White Truffles 

Chef Emma Bengtsson (Sweden): Smoked Brown Butter-poached Arctic Char with Pickled Potato Ribbons, Fermented Radishes, Creamy Potato, and Swedish Anchovy Foam 

Marques de Murrieta, Castillo Ygay Gran Reserva Especial, Blanco 1986

Fourth Course 

Chef Pierre Thiam (Africa): Red Snapper Caldou with Sorrel Relish over Fonio with Fermented DawaDawa Powder 

Chef Jérôme Bocuse (France): Red Mullet in Potato Scales 

Pio Cesare Barbaresco, Il Bricco DOCG 2004 

Fifth Course 

Chef Vikram Vij (India): Marinated Lamb Popsicles with Fenugreek Cream Curry 

Chef Curtis Stone (Australia): Lamb Shoulder, Bacon, Tongue, and Ribs with Potato, Turnips, and Rutabega

Memento Mori, Cabernet Sauvignon 2014, Napa Valley; and DAOU Vineyards, Patrimony 2013, Paso Robles

Sixth Course 

Master Chocolatier Jean-Marie Auboine (France): Hand-crafted, Venezuelan Chocolate Finger Bar, Crunchy Hazelnut Praliné, Amarena Cherry Liquid Gel, Candied Chestnuts and Paradis Cognac Ganache

Dom Pérignon Rosé Vintage 2004; and Hennessy Paradis Imperial

In the words of Chef Keller, “Ultimo is all about our being able to give an extraordinary experience to our guests; while having an extraordinary experience, ourselves.”  Ah, the good life!