Épices Rœllinger Creation For Meat<Poudre Gallo (Gallo)

Why the name “Gallo?” The word evokes the landscape and history of the Gallo-Roman area of Brittany as well as the effects of the Roman occupation in ancient times.
For this reason, I’ve let resinous flavor notes take the forefront with juniper and bay leaves. These are enhanced by allspice berries, which add a surprising note to poultry and other white meats, roasting juices, and cream sauces.
Poudre Gallo can also be used to season veal blanquette or boeuf bourgignon.