A prominent international exhibition and event designer based in Madrid contacted Barraud Caterers when Art Basel of Switzerland and the Guggenheim Museum of New York launched their ‘Spanish Painting from El Greco to Picasso’ exhibit with an exclusive, private viewing followed by a Spanish luncheon at the extraordinary Hispanic Society of America. The invitation-only guests were the culturati and glitterati from Europe, UK and the Americas. Barraud presented an authentic Spanish meal in this most stunning old world environment amid treasures of Spain and the Hispanic world.

  • guggenheim1Pea soup with pimenton shrimp
  • guggenheim2Carrot, orange and mint salad with sweet spices — white wine-orange vinaigrette
  • guggenheim3Chocolate mousse with carmelized shitake

Apertitivos

  • Croquetas de pollo y huevo
    (Chicken and egg croquettes)
    Iberico y picos
    (Iberico ham and grissini)
    Lechuga con Tete de Moin y vinagreta de mostaza
    (Bibb lettuce with Tete de Moin and mustard vinaigrette)
    Tostada de Melba con soprasatta y huevo de cordoniz frito
    (Melba toast with soprasatta with honey and fried quail egg)
    Tio Pepe Fino

Almuerzo

  • Sopa de guisantes con sorbete de tomate y pimenton
    (Pea soup with pimenton shrimp)
    Marques de Riscal Rueda Verdejo Blanco 2005
  • Lomo de cordero adobado con pave de patata — salsa de tomillo y vino tinto
    (Roast loin of lamb with potato pavé — red wine-thyme sauce)
    Marques de Riscal Rioja Reserva 2001
  • Ensalada de zanahoria, naranja y menta con especias dulces — vinagreta de naranja con vino blanco
    (Carrot, orange and mint salad with sweet spices — white wine-orange  vinaigrette)
    Panes surtidos
    (Assorted breads)
  • “Mousse” de chocolate con hongos caramelizados y duraznos
    (Chocolate mousse with carmelized shitake)

 


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