|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.|
|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.