So, it’s here, the last day of our holiday! 😔 It’s gone really quickly.
We are all packed and ready to go. We will be leaving the hotel at 3.00 p.m, and our flight leaves at 7.35 p.m., 3.30 a.m. UK time and we land at 1.35 p.m. UK time.
Once again, the Tesla Model X will be taking us to the airport. The temperature is forecast to be 107 degrees! Hot, hot, hot! 🌞
As we won’t be eating again until much later this evening on the plane, we both decided on hearty breakfasts at Sadelle’s this morning.
It’s Father’s Day here too on Sunday and Sadelle’s added this little touch to the tables.
Here are a few photos from the Bellagio.
The glass ceiling in the Bellagio reception is very famous. It was constructed of Chihuly glass, in 1998, by Dale Chihuly, a master glassblower. It is made up of more than 2,000 pieces called “Fiori di Como”. The cost …………. $10 million and well worth every dollar.
Some photos from the Atrium.
Chocolate lovers will love this little piece of trivia!
The ‘World’s Largest Chocolate Fountain’ is located here at the Bellagio. Designed by award-winning Executive Pastry Chef Jean-Philippe Maury and Norwood and Antonia Oliver Design Associates, Inc., the fountain took a year and a half in planning and design. The floor to ceiling sculpture circulates more than 2,100 pounds of melted milk, dark, and white chocolate through 500 feet of pipes 24 hours a day. It’s designed to operate continuously for over a year without having to change or replace the chocolate. Since chocolate contains no water, there’s no evaporation. The chocolate cascades down 14 feet from one suspended glass vessel to another. Between the unique hand crafted glass basins and the visually stimulating flow of three different colours of chocolate.
So, this is our last post from the USA. 🇺🇸 Our next one will be from the good, old and I understand, very, very, hot, UK. 🌞🌞🇬🇧
Thanks for reading and I hope you’ll join us one more time on Friday or it may have to be Saturday if I can’t stay awake!! 🥱 😴 🛌 😂