Our aim is not just to enrich your experience but those of your guests too. Bon Appétit!

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1 Cocktail

2 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!

3 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.

4 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

5 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

6 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 panjus Mushrooms cocotte, Monalisa potato parmentier and truffled juice Claudio Aguirre, Executive Chef Mini free-range chicken skewer with cream of yellow curry

7 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

8 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

9 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

10 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

11 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

12 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, raspberrychocolate and lemon) Yoghurt cream with granola Piña colada Macarons assortment White chocolate brownie with Módena reduction Mini tatin

13 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

14 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 Paceta crianza DO Rioja Viña Cava: Lavit de Segura Viudas Raimat Chardonnay Brut

15 CONTACT Avenida Diagonal, Barcelona