Veal cheeks have an incredibly tender texture due to the large amount of connective tissue. In this dish, the cheeks are first sautéed with tomatoes and spices, then simmered for two hours to achieve a melt-in-your-mouth texture. The cheeks are served with a honey-mustard sauce and demi-glace. The dish is complemented by a delicate potato mash and garnished with microgreens.