Business Lunch
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 Welcome drink Glass of Cava or Cocktail non alcoholic Assorted wafers on table Sugared cashew, sweet corn and green peas with spices Vegetables chips and tuberchips Mediterranean bite Welcome cocktail + 4 appetizers (cold or warm) Welcome cocktail + 6 appetizers (cold or warm) Welcome cocktail + 8 appetizers (cold or warm)
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 Mini tomato bun, cream of Manchego cheese and cured ham Mini herbal button, mushrooms, asparagus and tomato confit Mini rye bread and seeds, salmon, citrus cream and dill Foie, apple and gingerbread crumble Species finnancier, foie hemisphere and raspberry lyo Mini caprese, basil oil, pine nuts and parma shavings
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 Chicken skewer, apricot chutney and red curry Rossini mini burger from Nebraska in mustard mini bread 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 Claudio Aguirre, Executive Chef
Cold starters Tomato cold soup, king prawns tartare, vegetables and crunchy olives Tuna belly, potato violet, vegetables, cream of pickles and tender sprouts Buffalo mozzarella, rocket, pine nuts, tomato and basil oil Rockfish terrine with asparagus and king prawns with grilled peppers Caesar salad with grilled chicken, crispy bacon, croutons and parmesan shavings Quinoa salad, marinated gilt-head bream fillet and seasonal vegetables Cream of green asparagus, slow-cooked free-range egg and Iberian cured ham
Warm starters Cream of cêpes and king prawns, surf n turf Cream of sea urchins, sea bass ravioli and vegetables Parmesan sablée, grilled vegetables, tomato jam, cured ham and basil oil Crispy filo pastry, cheese from La Garrotxa, mushrooms, walnuts and salad of aromatic herbs Black quinoa risotto, mushrooms, green asparagus and gilthead bream with mushrooms cream
Main course - Fish Fish and vegetables skewer with socarrat rice and juice of Norway lobster Hake filet with steamed potatoes and vegetables with Arbequine olive oil Cod confit with beans stew, artichokes and grilled peppers Grilled gilt-head bream with vegetables and saffron juice Grilled croaker fish, tuna and king prawn, cachelo potato and manthis shrimp juice Monkfish tail, greens peas from Maresme and roasted shallots
Main course - Meat Confit veal, Monalisa parmentier, seasonal mushrooms and pan-jus Free range chicken skewer, Tandoori spices, wild rice, pineapple and coriander Crispy Iberian pork rib, vegetables chop suey with soy and honey reduction Iberian pork loin, confit challots and confit pear with ginger, thyme juice and honey 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 Beef sirloin, potato with Comté cheese, seasonal mushrooms and muscat sauce
Desserts Massini cream and chocolate cake with burnt yolk Black forest Tiramisu with arabic coffee Hazelnut financier with red berries Mousse of yoghurt with crumble of chocolate and cream of toffee Red berries mousse and vanilla on the rocks Cheesecake with blueberry jam 70% Cuba chocolate brownie with caramel nuts Vanilla panna cotta with red berries
Drinks included Mineral water, Coffee, tea and milk Fairmont Cellar White wine Sommelier s selection Red wine Sommelier s selection Beers, soft drinks and juices Coffee, tea and milk
CONTACT bcn.royalcatering@fairmont.com +34 93 364 40 18 Avenida Diagonal, 661-671 08028 Barcelona www.fairmont.com/barcelona
VENUES Aquarium - Bell Recó - Casa Batlló - Casa Llotja de Mar - Casa Milà Fund. La Pedrera - Castell de Sant Marçal - Cavas Codorniu - Cavas Freixenet - Cavas Vilarnau CCCB - DHUB Museu del Disseny de Barcelona - Drassanes Reials i Museu Marítim de Barcelona - El Born Centre Cultural - El Palauet - El Portal de l'eixample Esferic - Fundación Godia - Fundació Joan Miró - Futbol Club Barcelona MACBA - MNAC - Museu Nacional d'art de Catalunya - Masia Egara - Masia Ribas - Palau Moxó Barcelona - Palau Sant Jordi / Estadi Olimpic - Poble Espanyol - Torre de Collserola
Ready for a royal treatment? bcn.royalcatering@fairmont.com +34 93 364 40 18 Avenida Diagonal, 661-671, 08028 Barcelona www.fairmont.com/barcelona