Goulibeur, the family tradition. The "broyé du poitou's" recipe is passed from one generation to the other in every family and each one has its secret. Brigitte arnaud-boué holds the recipe from her grandmother. Since 1976 goulibeur continues this history of taste and tradition. Goulibeur the regional tradition. Flour, butter, eggs, sugar and salt that's always been the only ingredients for the "broyé du poitou". It follows the rythm of seasons and family events.