Chef Nicolas Stanzioni caterer in Ustaritz “Aneth & Cefeuil” cooks for us with a lot of greed the white meats and fish in a sweet and salty version. He also shares with you simple recipes to transform your kitchen and take your guests on a journey.
One of his secrets, the gastric sauce easy to make at home with 80 g of sugar to melt into caramel, deglaze with 3 spoons of cider vinegar, let reduce for 3 minutes then incorporate an orange juice (10cl) reduce again before incorporating (15 cl) of chicken stock to finish binding everything with a little cornflour, season and sprinkle with citrus zest. This little sauce is to be served on the table to accompany duck, pork…