Poudre Gallo

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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.

Perfume

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.