Cocktail

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.

Royal Special Welcome drink

Glass of Cava or Cocktail non alcoholic

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

and cava

Assorted wafers on 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 or

Cream of Jerusalem artichoke with mushrooms (seasonal)

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

Wrap of roast pork loin with caramelized onion and barbecue

sauce

Species finnancier, foie hemisphere and raspberry lyo

Mini caprese, basil oil, pine nuts and parma shavings

Tuna tataki with guacamole and crispy toasted corn

Warm appetizers

Crispy tomato confit, mozzarella and mushrooms

Croquettes of cured ham

Croquettes of cheese and spinach

Croquettes of mushrooms

Duck in crusty sachet

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 buffets

Cheese assortment

Manchego, Garrotxa, Mahón and Idiazábal

*Served with jams, mini buns and toasts

Iberian and Catalan charcuterie assortment

*Served with Catalan tomato bread

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

Cold buffet

Tasting of Nikkey Bar

Ceviche

Tiraditos

Fish tartar assortment

Sashimi

…served with seaweeds, guacamole, nachos, fresh chilli, hot

peppers, chipotles, sangrita, corn, sweet potato, tequila and

pisco

Japanese tasting

Maks: king prawns, tuna and vegetable

Niguiris: salmon and gilt-head bream

Sashimi: salmon, sea bass and tuna

…served with and soya sauce

Cold buffets

Tasting of steak tartare and ceviche

Classic steak tartare

Beef steak tartare with ginger and soy

Tiradito

Ceviche

Tasting of Oysters

Oysters

(from Bouzigues or from El Delta)

…served with butter, brown bread, lemon and shallot

vinaigrette

Warm buffet

Risotto

Cêpes with parmesan shavings, dried tomato and basil

“Fideuà” noodles

“Fideuà” noodles with rockfish and squid

Oriental yakisoba

Vegetables, soy and seaweeds

Paella

(to choose 1 option)

Mixed paella or Vegetarian paella

Warm buffet

Surf’n turf

Free-range chicken with king prawns

Skewer’s assortment

Beef, chicken and lamb

Beef sirloin Strogonoff style

Egg tasting

Range eggs, goose eggs and duck eggs, scrambled

eggs or omelette

*served with mushrooms, sausage and bacon

Desserts

Apricot sachertorte

Seasonal fruit skewer

Mini hazelnut praliné brownie

Mini “musician” cake (with dried nuts)

Opera cake

Fruit tartlet

Mini tiramisu

Sweet hemispheres (pineapple-coconut, raspberry-

chocolate and lemon)

Yoghurt cream with granola

“Piña colada”

Macarons assortment

White chocolate brownie with Módena reduction

Mini tatin

Desserts buffet Macarons assortment

Pop-cakes

Pistachio financier with white chocolate and

raspberry lyo

Cocoa financier with double chocolate

“Minis” assorted

Mini Fairmont cheesecake with blueberries gelatine

Mini brownie with black cherry ganache

Mini tropical

Mini lemonpie

Mini millefeuille of chocolate, raspberry and mint

Sweet schnaps

Citrus panna cotta and basil

Lime-lemon

Seasonal fruit skewer

Mini cones of chocolate with ganache and red berries

Cellar Cava Brut Nature Sommelier selection

White wine Sommelier selection

Red wine Sommelier selection

Beers, Soft drinks, Orange juice, Mineral water

Coffee, Tea

Premium cellars

White wine:

Raimat Clamor DO Costers del Segre

Monólogo Verdejo DO Rueda

Red wine:

Raimat tinto Roble DO Costers del Segre Viña

Paceta crianza DO Rioja

Cava:

Lavit de Segura Viudas

Raimat Chardonnay Brut

CONTACT bcn.royalcatering@fairmont.com

+34 93 364 40 18

Avenida Diagonal, 661-671

08028 Barcelona

www.fairmont.com/barcelona