Welcome to Le Kerann
Warm and authentic restaurant in Saint-Herblain

Veal fillet in a grass crust,
pressed potato with wild garlic and seasonal vegetables.

• trim the veal fillets, mark them during cooking to obtain a nice colour, then set them aside
• make the herb crust by mixing breadcrumbs, butter and herbs, then set aside in a cool place
• wrap the meat in a layer of herb crust, then bake for 7 to 8 minutes at 180°C.
  To make the potato pressed :
• finely chop the potatoes then arrange them in a terrine with 2 layers of potatoes, season, butter then add a layer of wild garlic leaf and repeat the operation.
  To make the sweet potato mousseline :
• Peel and coarsely cut the sweet potatoes, then boil them for 30 minutes. Then blend and season.
  To make the buckwheat tiles :
• Mix the water, flour and salt and set aside for 30 minutes. Then use a hot frying pan and ladle out the tiles
  For the vegetables, use those of your choice, giving preference to seasonal vegetables. To cook them first "à l'anglaise" and then, when it's time to serve, he passes them in butter with thyme and rosemary.

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