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Gala Dinner
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!
W
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.
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 Claudio Aguirre, Executive Chef
C
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
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 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”, 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, 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
Warm buffets
Risotto
Cêpes with parmesan shavings, dried tomato and basil
Oriental yakisoba
Vegetables, soy and seaweeds
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 celery-
lime 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. 6.00€)
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. 1.50€)
Grilled scallops with rice maki, soy and lime cream with
tender shoots and wakame
(Suppl. 3.00€)
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. 2.50€)
Lobster with leeks emulsion, vegetables and a touch of citrus
(Suppl. 9.00€)
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. 2.00€)
Beef sirloin with cookie of tubers, candied onion and pepper
juice
(Suppl. 3.50€)
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. 1.00€)
Vanilla panna cotta with red berries
(Suppl. 2.00€)
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 +2.50€
Red wine:
Viña Pomal centenario Reserva DO Rioja +4.00€
Cava:
Juvé y Camps Reserva de la Familia +3.50€
Champagne:
Veuve Clicquot Yellow Label +23.00€
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: 15.50€/pers. + VAT
Open bar 2 hours: 19.50€/pers. + VAT
Open bar 3 hours: 24.50€/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: 18.00€/pers. + VAT
Open bar 2 hours: 26.00€/pers. + VAT
Open bar 3 hours: 30.00€/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 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
+34 93 364 40 18
Avenida Diagonal, 661-671
08028 Barcelona
www.fairmont.com/barcelona
