Veal cheeks possess an incredibly tender texture thanks to their high connective tissue content. To achieve this melt-in-the-mouth consistency, the cheeks are first seared with tomatoes, spices, and dry red wine, then braised for two hours. Upon serving, they are drizzled with a honey-mustard and demi-glace sauce. The dish is accompanied by creamy mashed potatoes and garnished with microgreens.