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.
Allergens *
Origin Création originale
Net weight 40 g
Conservation / Utilisation In a dry, dark place such as a closed cupboard, ideally at 18 C. To flavour poultry and white meats. It is also delicious in a veal blanquette or in a beef bourguignon with carrots.
Price incl. tax €8.80

The words of Olivier Roellinger

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.

Story

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.