What was on the NATO dinner menu at the Palacio Real in Madrid? Food and drinks


The King and Queen of Spain treated NATO leaders and their companions to a dinner on Tuesday, which included a range of starters, a main course of hake with meunière sauce and a dessert, the all prepared by a prestigious Spanish chef. A night where every detail was taken care of.

King Felipe and Queen Letizia welcomed 58 guests to the Palacio Real in Madrid, including the presidents of the 30 states that make up NATO, as well as those of eight other countries who have been invited to the alliance summit, which was held in the Spanish capital on Wednesday and Thursday.

Aperitif

Madrid chef Paco Roncero was in charge of the menu, which began with an assortment of 13 starters. The list of starters included spherical olives; red tuna brioche with old-fashioned mustard; sea ​​bass ceviche with tiger milk; picanha beef; lobster in olive oil and pink grapefruit; shrimp omelet; sardines marinated in romesco sauce; glazed beef taco; and smoked salmon.

Entrees were complemented with garlic prawn croquettes; grilled corn with guacamole; cod fritters; and gazpacho with basil oil.

Main course and dessert

The main course was hake with meunière sauce, tapioca and trout roe, while for dessert Roncero prepared a coconut mousse with a mint and passion fruit granita.

The menu was accompanied by red, white and sparkling wine, as well as water. Before dinner, the king and queen greeted the rulers and their wives in the throne room of the palacebefore posing for a group photo in the Salle des Halbardiers.

Who is Paco Roncero?

Paco Roncero, 53, knows how to handle himself in these situations. Winner of the Spanish National Gastronomy Prize in 2006 and holder of two Michelin stars, he was one of the chefs responsible for creating the menu for the King and Queen’s wedding in 2004. A sumptuous meal in which a total of 84 chefs and 100 waiters fed the wedding guests, including leading members of European royal families.


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