Gala Dinner

Fairmont Rey Juan Carlos I proudly introduces Royal Catering, a

catering service which offers personalized events with attentive

service and exceptional cuisine throughout Spain.

From intimate parties to outdoor weddings, from business

lunches to grand banquets each event is uniquely tailored and

thoughtfully executed by our talented team of professionals.

Royal Catering has more than 2,000 square meters of kitchen

space implemented by the latest technology and is committed to

using authentic natural ingredients from sustainable local

sources in its production.

Our aim is not just to enrich your experience but those of your

guests too. Bon Appétit!

he creator of the delicious and multifarious menus of

Royal Catering is the chef of Fairmont Rey Juan Carlos I,

Claudio Aguirre.

Backed by more than 25 years of experience, this

renowned chef was born in Santiago de Chile and trained

in Spain.

Inspired by new international gastronomic trends as well

as classics, Aguirre promotes a genuine Spanish cuisine,

bringing excellent and imaginative dishes to the table. His

passionate team utilizes Km0 products which they grow

in Fairmont Rey Juan Carlos I’s garden on the outskirts of

the city. Discover the culinary philosophy of Claudio

Aguirre with Royal Catering.

Welcome Drink

Glass of Cava or non alcoholic Cocktail

Mineral water, soft drinks, juices, beer, white wine, red wine

and cava

Assorted wafers on the table

Sugared cashew, sweet corn and green peas with spices

Vegetables chips and tuberchips

Mediterranean bite

Cold appetizers

Argentona” flatbread with strips of select cured ham

Millefeuille of aubergine, goat cheese, tomato and fresh basil

Mini cannelloni with salmon, cream of wasabi and soy

reduction

Foie, apple and gingerbread crumble

Mini herbal button, mushrooms, asparagus and tomato confit

Tomato “salmorejo”, strawberry and shrimp from the coast

Mini rye bread and seeds, salmon, citrus cream and dill

Mini tomato bun, cream of Manchego cheese and cured ham

Roastbeef marinated with citronella, ginger, fresh chilli and

sesame.

Species finnancier, foie hemisphere and raspberry lyo

Mini caprese, basil oil, pine nuts and parma shavings

Mini vegetable wrap with hummus

Warm appetizers

Crispy tomato confit, mozzarella and mushrooms

Croquettes of cured ham

Croquettes of cheese and spinach

Grilled king prawn with hazelnut compote and thyme

Corn panko king prawn with white pepper cream

Chicken skewer, apricot chutney and red curry

Rossini mini burger from Nebraska in mustard mini bread

Grilled scallop with black truffle sauce

Tomato foccacia, oregano, “La Garrotxa” cheese and

confited mushrooms

Mini cannelloni with free-range chicken, parmesan cream

and pan-jus

Mushrooms cocotte, Monalisa potato parmentier and

truffled juice

Mini free-range chicken skewer with cream of yellow curry

Claudio Aguirre, Executive Chef

Cold buffet

Cheese assortment

Manchego, Garrotxa, Mahón and Idiazábal

*Served with jams, mini buns and toasts

Iberian and Catalan charcuterie assortment

Iberian “lomo”, cured ham, Iberian “chorizo”, white and black

“butifarra” (pork sausage), “fuet” (thin, cured and dry sausage

pork) y “longaniza” (cured sausage pork)

*Served with Catalan tomato bread

Cold buffet

Asssortment of tartares

Ceviche, tiraditos, classic steak tartare and steak tartar with

ginger and soy

*Served with toasts and mini buns

Salads “on the rock” buffet

Zurito with tomato, mozzarella, rocket, parma cheese, pine

nuts and pesto

Zurito with potato salad, tuna belly, micro-vegetables and

virgin olive oil

Zurito with black quinoa, poached Norwegian salmon, cream

of dill with lemon and trout caviar

Warm buffet

Risotto

Cêpes with parmesan shavings, dried tomato and basil

Oriental yakisoba

Vegetables, soy and seaweeds

Warm buffet

Egg tasting

Range eggs, goose eggs and duck eggs, scrambled eggs or

omelette

*Served with mushrooms, sausage and bacon

“Fideuà” noodles

“Fideuà” noodles with rockfish and squid

Cold starters

Tomato and watermelon cold soup with prawns and celery-

lime sorbet

Roast beef in fresh pasta, hazelnuts, smoked cream and

tender sprouts

Smoked chicken supreme, aromatic herbs, tagliatelli of

vegetables, tender sprouts and soy cream

Salmon tartare and king prawns, dill mayonnaise, garden

mezclum and crusty ciabatta

Roasted pepper and aubergine, tuna belly and flatbread of

black olives

Royal crab and king prawns terrine with apple, vegetables

and citrus

Lobster and Iberian tomato, soy pearls and citrus cream

Warm starters

Cream of pumpkin with foie cake

Cream of cêpes and king prawns, surf’n turf

Cream of crayfish with fennel cake and sea urchin

Sablé de parmesano, verduras asadas, confitura de

tomate, jamón ibérico y aceite de albahaca

Foie poêlé with Fuji apple and spiced duck cannelloni

Grilled scallops with rice maki, soy and lime cream with

tender shoots and wakame

Main course - Fish

Roasted sea bass loin, vegetables cocotte and truffle

Wild turbot with stewed wild tomatoes, Mediterranean

herbs and orange blossom jus

Grilled gilt-head bream with vegetables and saffron juice

Monkfish and prawns, “cachelos” potatoes ingot and a

chopped of red dried peppers and hazelnuts

Lobster with leeks emulsion, vegetables and a touch of

citrus

Main course - Meat

Beef cheek, cabbage and wild mushrooms “trinxat” (purée)

with Cabernet sauvignon sauce

Duck confit, baked pumpkin and cinnamon, prunes and

sweet Jerez juice

Beef mignonet, Idiazábal cheese crispy potato and green

asparagus

Slow-cooked lamb, crispy potatoes, onions and peppers

and rosemary juice

Beef sirloin, potato with Comté cheese, seasonal

mushrooms and muscat sauce

Beef sirloin with cookie of tubers, candied onion and

pepper juice

Desserts

Mousse of yoghurt with crumble of chocolate and cream of

toffee

Cheesecake with blueberry jam

Carrot cake, chocolate with mint and tangerine cream

Mousse of Catalan cream

Red berries mousse and vanilla “on the rocks”

Crispy white and dark chocolate cake

Melon infused with mojito and blood orange sorbet

Green tea mochi with raspberry soup

Vanilla panna cotta with red berries

Cellar

Mineral water, soft drinks and juices

Gregal d’Espiells de Juvé y Camps DO Penedès white wine

Raimat tinto roble DO Costers del Segre red wine

Agustí Torelló Brut Reserva Cava

Selection of liquors

Coffee, tea and milk

Premium Cellar White wine:

Leiras Albariño DO Rias Baixas

Red wine:

Viña Pomal centenario Reserva DO Rioja

Cava:

Juvé y Camps Reserva de la Familia

Champagne:

Veuve Clicquot Yellow Label

CONTACT bcn.royalcatering@fairmont.com

+34 93 364 40 18

Avenida Diagonal, 661-671

08028 Barcelona

www.fairmont.com/barcelona