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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 [email protected]
+34 93 364 40 18
Avenida Diagonal, 661-671
08028 Barcelona
www.fairmont.com/barcelona