Braised cheek with creamy potatoes

Trim the tendons from the horse cheek and wash the fresh vegetables. Measure out the spices, red wine, meat broth, truffle paste, cream, Parmesan, and oil.

Marinate the  cheek in spices and brown it in olive oil in a hot skillet until it develops a golden-brown crust.

Chop the vegetables into irregular pieces and sauté them in the same skillet used for the cheek. Pour in the red wine and let it reduce almost completely

Add the tomatoes, horse meat broth, and Provençal herbs; reduce by half and season to taste.

Place the finished mixture along with the vegetables into a vacuum-sealed bag and seal it. Set the temperature to 69 °C and the time to 6–7 hours.

When the  cheek is ready, remove it from the sauce. Strain the sauce through a sieve and reduce it twice; discard the vegetables.

Prepare the side dish with the sauce; peel the potatoes and cut them into cubes.

Sauté the potatoes in clarified butter, stir, and season to taste. Then add the truffle paste, cream, and Parmesan cheese.

Spread a layer of creamy mashed potatoes on a plate to form the base.

Carefully place a portion of the braised beef cheek on top and spoon the sauce left over from braising the meat over it.

Finish the dish with a few final touches: drizzle green oil around the edge of the plate and sprinkle finely chopped green onions on top.