On May 25th, we shared the magic of a wedding created by
Toni Seguí in
Utopia space 126 in Barcelona.
We prepared a Can Jubany aperitif for 260 guests consisting of buffets of dry rice with sea cucumber and Iberian ham and food cooked live in oven, grill and griddle, all accompanied by a special selection of wines and champagnes.
At the table, we served a cold tomato soup with jellied white shrimp and a grilled veal fillet with virgin olive oil and salt flower.
As desserts, a made-in-the-moment baba with flamed rum and the cheesecake and Nutella Yin-Yang delighted of those with a sweet tooth.
