Calfskin cheeks have an incredibly delicate texture due to the large amount of connective tissue. In the idea of this dish, the cheeks, pre-fried with tomatoes and spices with the addition of dry red wine, are stewed for two hours to give a melting texture in the mouth. When serving, the cheeks are poured with honey mustard sauce with the addition of demiglas sauce. The dish is complemented with tender mashed potatoes, and decorated with micro - greens.