LES DÉLICES DE KERFAGOT
Foie gras
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2024
Recommended
•
2024
Olivier and Maryline Handaye developed a catering business in 2001 in the Côtes d'Armor, at the restaurant L'Olivier de Plessala. In 2007, they also opened a canning factory and are developing original recipes. Among their specialities are whole semi-cooked foie gras, simply seasoned with salt, pepper and Armagnac, duck rillettes with 30% foie gras and, more original, duck confit pâté with foie gras and ceps. Gift boxes allow you to discover several of these specialities.
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