Poudre Gallo

  1. Home
  2. Spice Blends
  3. Creations for meat
Poudre Gallo

Technical guide

Ingredients Juniper, West Indian bay, cloves, orange zest, bay leaf, salt, spices.
Origin Creation
Net weight 40 g
Conservation / Utilisation In a dry, dark place such as a closed cupboard.
Price incl. tax €8.80

Conseil Mix 1 big spoon of vegetal oil wit 1 big spoon of Poudre Gallo. Add to the meat before cooking.


Resin notes, and a hint of acidity

The words of Olivier Roellinger

This powder originated in the Argoat, the woodland of Brittany. Why the word Gallo? For me, this word evokes the Gallo-Roman part of Brittany with all the consequences of this occupation.Its resinous quality, a combination of juniper and bay leaf accentuated by allspice, brings a surprising touch to poultry and meat in a gravy or cream sauce. It is also delicious in a veal blanquette or in a beef bourguignon with carrots.