Impur performed its first catering last week in an afterwork format in the establishment of Serra Claret in Barcelona.

The Impur team offered the forty-four attendees a combination of gastronomic snacks from their catering menu and a selection of their cocktails.

The gastronomic proposal consisted of crunchy mini air-baguette with Iberian ham, our savoury carrot cake, mushroom carpaccio with pine nut vinaigrette, oyster with tuna belly and caviar, Filipino foie with pecan nut and Steak Tartar New York Times.