Buffet

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

COLD BUFFET

Assorted greens to create your own salad:

Mezclum lettuce – Mache - Rocket

Escarole – Tomato – Sweet corn - Grated carrot

Tuna - Olives

Daily soup or cream

Greek salad (Romain lettuce, mezclum, dried tomato, cucumber,

feta cheese, oregano and tzatziki)

Confit chicken, vegetables wok and oriental vinaigrette

Penne rigate, salmon, Calabrian tomato, arugula, kalamata

olive and shavings of parma cheese

Caesar salad (grilled chicken, crispy bacon, anchovies from

Cantábrico and foccacia croutons)

Mixed cereals and rice with fresh tomato, seasonal

vegetables, hummus and olive oil

Paprika pasta, tuna belly, olives, vegetables and fresh

herbs

“Escalibada” of roasted pepper and aubergine and tuna

belly

Italian salad (rocket, spinach, tomato, mozzarella, basil, pine

nuts and parmesan)

Roasted vegetables with potatoes, tuna, fresh herbs and

romesco sauce

Moroccan salad (Semola, king prawns, mint, coriander, parsley,

onion, raisins, olives and Argan oil)

Lentil salad, tomato, red onion, fresh cheese and

Aragonese black olives

Potato salad with tuna belly and vegetables with virgin

olive oil

Smoked chicken salad with celery, apple and walnuts

vinaigrette

Poached Norwegian salmon, cream of dill with lemon and

trout caviar

Roastbeef salad with potato and pickled cream

Tomato and mozzarella salad with rocket and olive from

Kalamata

WARM BUFFET

Risotto with Calabrian tomato, parmesan and fresh basil

Poached salmon with orange, lemon, lime and citronella

Roast beef, herbs and mustard crust and pan-jus

Barbecue skewer (chicken, “chistorra” sausage, Creole

sausage and peppers)

Hake from Cantábrico in bread crumbs, vegetables chips

and soy mayonnaise

Oriental yakisoba (vegetables, soy and seaweed)

Macaroni with cream, bacon, parmesan, nutmeg and

fresh oregano

Grilled gilthead bream with stewed mini tomatoes and

fresh herbs

Fish fideuá noodles

Veal stew with mushrooms

Free-range chicken skewer with curry sauce

Salmon and sea bass skewer

Green and white ravioli with mascarpone and basil

(tomato sauce and 4 cheeses sauce)

Confit veal with mushrooms sauce

Croaker fish and king prawns skewer with lemon tarragon

Risotto with artichokes and asparagus

Chicken Tikka Masala style

GARNISHES

Pak choi and carrot with sesame

Baked potatoes in lemon thyme

Rustic potato with confit onion, mushrooms and aromatic

herbs

Steamed seasonal vegetables

Millefeuille of potato and pumpkin

Wild rice with pineapple, coriander, raisins and pine nuts

Wok vegetables

Red pontiac potatoes sauteed with thyme and

Worcestershire sauce

Zucchini and tomato confit with oregano and oyster

mushroom

Brown rice with vegetables, coriander and citrus

Roasted potato with spices and aromatic herbs

Millefeuille of potato and cauliflower with curry

DESSERT BUFFET

Sablé Bretón of chocolate with berries

“Santiago” Almond cake with amaretto cream

Sliced seasonal fruit with peppermint syrup

70% Cuba chocolate brownie with caramelized walnuts

Grandma cake with apple and raisins

Arabic tiramisu

Tatin cake

Black forest

Cheesecake with raspberry jam

Chocolate cake with bitter orange jam

Lime-lemon cake

Framboiser

Fresh fruit skewer

Cellar included Mineral water

Coffee and herbal teas

Fairmont cellar

(Suppl. 7,00€)

White wine Sommelier selection

Red wine Sommelier selection

Beer, soft drinks and juices

Premium cellar

(Suppl. 8,00€)

Lis DO Catalunya white wine

Raimat tinto Roble DO Costers del Segre red wine

Beer, soft drinks and juices

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: 69,00€ + 10% VAT

The menu price includes: 5 varieties of cold buffet + 3 varieties of warm buffet + 2

garnishes + 3 varieties of dessert

Cellar included

Buffet standard material.

Conditions: Duration 60-90 minutes

Valid prices 2017

Minimum service: 100 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

+34 93 364 40 18

Avenida Diagonal, 661-671

08028 Barcelona

www.fairmont.com/barcelona