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

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Ashley Garrett
5 years ago
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1 Gala Dinner

W e love working with clients to create world-class experiences; we understand that show-stopping cuisine can turn a great event into an occasion that is truly memorable.

2 W e love working with clients to create world-class experiences; we understand that show-stopping cuisine can turn a great event into an occasion that is truly memorable. This is why Fairmont Rey Juan Carlos I offers its clients Royal Catering, an unrivaled catering service creating wondrous menus for magnificent events. From intimate drinks parties to large outdoor weddings and from small business functions to grand banquets and balls, every event is uniquely tailored and thoughtfully executed. Royal Catering has more than 2,000 square meters of kitchen space brimming with the latest technology and utilized by our talented, creative team of chefs. We take health and the environment seriously, so whether you choose bold, contemporary cuisine or something more classic, our professional team is committed to using authentic natural ingredients from sustainable local sources. Our aim is not just to enrich your experience but those of your guests too. Bon Appétit!

3 C laudio Aguirre was born in Viña del Mar, a touristic city along the pacific coast in central Chile. He studied at the Escuela de Hostelería y Turismo (INACAP) of Santiago meanwhile gaining experience through various internships. Upon finishing, he and a friend partnered up to manage three vibrant and modern restaurants in Santiago, Chile. In 1992, when the Hotel Rey Juan Carlos I was due to launch, Claudio was selected to take the roll of Chef de Partie. At the time, the hotel was a real landmark within the city; it was a culinary meeting point, the scene for large events and a rendezvous for many political figures. In 2000, the complex (Hotel Rey Juan Carlos I and Palau de Congresos de Catalunya) was created and Claudio was promoted to Executive Chef. His kitchen became the centerpiece of production within the entire facility, taking care of all catering and banqueting services. Claudio Aguirre, Executive Chef During these years he has conducted the following major events: -Expo Zaragoza 2008 moving 320 km from the complex -Press box catering services, suites and VIP area for the Formula 1 and Motorcycle GP prizes on the Cataluña Circuit -Rock in Rio Madrid, 500 km distance from the complex -Official supplier for Mobile World Congress -Tennis Conde de Godó Trophy Restaurant Village, sales points and catering stands

4 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,

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 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

6 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

Cold buffets Cheeses assortment Manchego, Garrotxa, Mahón and Idiazábal *Served with jams, mini buns and toasts Iberian and Catalan charcuterie assortment Iberian lomo,

7 Cold buffets Cheeses 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 bread with tomato

Cold buffets Assdorted 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,

8 Cold buffets Assdorted 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

9 Warm buffets Risotto Cêpes with parmesan shavings, dried tomato and basil Oriental yakisoba Vegetables, soy and seaweeds

10 Warm buffets Tasting of eggs 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 celerylime sorbet Roast beef in fresh pasta, hazelnuts, smoked cream and tender sprouts Smoked chicken supreme, aromatic herbs,

11 Cold starters Tomato and watermelon cold soup with prawns and celerylime 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 Tartare of salmon 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 (Suppl.3.00 ) Lobster and Iberian tomato, soy pearls and citrus cream (Suppl )

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,

12 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 (Suppl ) Grilled scallops with rice maki, soy and lime cream with tender shoots and wakame (Suppl )

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

13 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 (Suppl ) Lobster with leeks emulsion, vegetables and a touch of citrus (Suppl )

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

14 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 (Suppl ) Beef sirloin with cookie of tubers, candied onion and pepper juice (Suppl )

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

15 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 (Suppl ) Vanilla panna cotta with red berries (Suppl )

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

16 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

Open bar Whisky: Grant s - Four Roses - Ballantine s - Jameson Rum: Havana Club 3 years - Havana Club 5 years Cacique Barceló Ron Dominicano Platinium Gin: Bombay Beefeater Seagram s Vodka:

17 Open bar Whisky: Grant s - Four Roses - Ballantine s - Jameson Rum: Havana Club 3 years - Havana Club 5 years Cacique Barceló Ron Dominicano Platinium Gin: Bombay Beefeater Seagram s Vodka: Moskovskaya - Absolut - Stolichnaya Baileys Soft drinks, juices, beers Mineral water Open bar 1 hour: /pers. + VAT Open bar 2 hours: /pers. + VAT Open bar 3 hours: /pers. + VAT Open bar premium Whisky: Chivas 12 years Four Roses Small Batch - Glenlivet Founders reserve Johnny Walker red label Rum: Havana Club 7 years Bacardi 8 years Gin: Gin Monkey 47 Beefeater 24 Brookman s Hendrick s Vodka: Absolut Elyx Belvedere Ketel One Baileys Soft drinks, juices, beers Mineral water Open bar 1 hour: /pers. + VAT Open bar 2 hours: /pers. + VAT Open bar 3 hours: /pers. + VAT

Price per person: 120 + 10% VAT Includes: Welcome drink 4 cold appetizers and 4 warm appetizers 3 buffets Cold or warm starter, main course and dessert Standard banquet material for Dinner Conditions

18 Price per person: % VAT Includes: Welcome drink 4 cold appetizers and 4 warm appetizers 3 buffets Cold or warm starter, main course and dessert Standard banquet material for Dinner Conditions Duration of Cocktail 60 minutes Duration of Dinner 90 minutes Valid prices 2017 Minimum service: 100 guests 1 waiter for each 10 guests Any delays of more than the maximum service time, will have an extra charge of 34 /hour/waiter in service CONTACT bcn.royalcatering@fairmont.com Avenida Diagonal, Barcelona

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

Our aim is not just to enrich your experience but those of your guests too. Bon Appétit! Coffee Break W e love working with clients to create world-class experiences; we understand that show-stopping cuisine can turn a great event into an occasion that is truly memorable. This is why Fairmont