|Ingredients||Juniper, West Indian bay, cloves, orange zest, bay leaf, salt, spices.|
|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.
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.