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At the exit of Plessala in the artisanal area, Olivier and Jennifer Handaye have been welcoming you since 1991 to their restaurant-caterer, which since 2007 has been a conserverie under the brand Les Délices de Kerfagot. An excellent way to take you with you or get you to get their best recipes mostly from duck: foie gras, conflict, gizzards, block and rillettes. As you understand, L'Olivier excels in traditional cuisine and its catering service provides a conference catering service for up to 300 people. The restaurant welcomes you in a colourful garden with ochre colours. You can sample the above specialities, but also other dishes such as the ham to the farmer's bone, the roast bar fillet, the skewers of the Saumon, the salmon tartar or a wild boar sauté. For dessert, classics such as lemon pie or chocolate moelleux. This doesn't stop you from being tempted by more original associations such as mango tartare or brie brie in rhubarb!
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