Haute Cuisine Guidelines, by Chef Patrick Manguette

Patrick Manguette, UK Spain Life’s expert gastronomy blogger, is a Dutch-born chef, who has his successful Puerto Blanco restaurant in Calpe, Alicante. Here he shares from his experience as haute cuisine chef, giving us a bit of advice and keeping us posted with news from the industry.



The Haute cuisine is a specialised way of cooking and preparing meals, which literally means high cooking, Chef Manguette explains. It refers to high-quality cooking which is characterised by meticulous preparation and careful presentation of meals. The haute meals originally come from the 17th Century in France, which distinguished itself from regular French food, and provided customers with difficult-to-cook meals and special, international ingredients that were hard to come across.



If you’re interested in the haute cuisine, here are some basics to get you going…



One. It is all about working within a vernacular of textures, colours, and preparation methods. Try not to have too much of the same texture on one plate; mix a meal with a puree, something with crunch, and a bit of charcuterie too.


Two. Be careful with the “pairing”, the two main items on the plate will need to complement the other. You can try experimenting or just sticking to more casual “bites” – things that may be nice for your guests or customers to pair themselves, or just be eaten alone.


Three. To keep the plate looking exciting, you can also play with the binary state, contrasting white/seared food, and round/wedged food too… and for the finishing touches, don’t forget to sauce it.


Four. In order to make the haute cuisine, you need to spend time creatively preparing that dish as a whole to give the special finishing touches that always surprise and impress the customers.



Until next time,

Chef Patrick Manguette





Chef Patrick Manguette runs Puerto Blanco restaurant in Calpe and offers the high gastronomy feed on Spain Life exclusive.

Some of Puerto Blnaco examples of haute cuisine dishes are delicious seafood dishes, including: salmon, shrimp scampi, turbot and bass as well as meat dishes and vegetarian options. If you’re interested to find out more about our haute cuisine, or Puerto Blanco:


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