- 1 L (4 cups) water
- 500 ml (2 cups) white wine vinegar
- 350 g (12½ oz) castor sugar (extra-fine sugar)
- 35 g (1¼ oz) salt
- 15 ml (1 tbsp.) fennel seeds
- 15 ml (1 tbsp.) mustard seeds
- 15 ml (1 tbsp.) coriander seeds
- 30 ml (2 tbsp.) black peppercorns
- 1 bay leaf
- 1 star anise
- 2 branches of fresh thyme
- ½ fennel bulb
- 250 ml (1 cup) marinade
- 1½ garlic cloves
- Salt and pepper
- 4 small trimmed veal cheeks (approx. 400 g or 14 oz)
- Grape seed oil for cooking
- ¼ Spanish onion, peeled
- ¼ carrot, peeled
- 1 branch of fresh thyme
- ½ bay leaf
- 150 ml (2/3 cup) red wine
- 500 ml (2 cups) veal base
- 10 oyster mushrooms, washed
- 200 g (7 oz) Le fin Renard cheese, rind removed
- 200 g (7 oz) cooked La Ratte potatoes (peeled after cooking)
- 50 to 100 ml (¼ to 1/3 cup) milk
- 15 ml (1 tbsp.) tarragon leaves, finely chopped
- Lemon juice
- 20 curly endive leaves
- Pour water and vinegar into a large saucepan. Add all the dry ingredients and bring to a boil. Remove from heat and allow to infuse for 15-20 minutes. Filter with a China cap strainer. Set aside in the refrigerator.
- The day before, use a mandoline to cut 20 thin slices of fennel bulb (do not use the heart).
- Bring the marinade to a boil and pour it over the fennel. Set aside in the refrigerator. Save the rest of the fennel.
- Preheat oven to 325 °F (160 °C). Wrap a clove of garlic in foil and bake it for 1 hour, then set it aside to cool.
- Lightly salt the veal cheeks and then sear them in a saucepan with a small amount of oil.
- Coarsely chop the onion, carrot and the rest of the fennel. Lightly degrease the pan and add the carrot, onion, fennel, thyme, bay leaf and half a clove of garlic (peeled and degermed).
- Deglaze with red wine and reduce until almost completely dry. Add the veal base and bring to a boil.
- Cover and bake for 1.5 to 2 hours, or until the cheeks are soft. When the cheeks are cooked, remove them from their juices.
- Pass the juices through a China cap strainer and reduce until it is thick enough to coat the back of a spoon.
- For the purée, grate 125 g (4 oz) of Le fin Renard cheese.
- Mash the hot potatoes (peeled) with half of the garlic confit.
- Transfer the mashed potatoes to a pot. Dry the mixture over heat, stirring lightly. Add 50 ml (3 tbsp.) of milk and stir.
- Add the grated cheese, stirring lightly to make sure it is completely melted. Season and add the chopped tarragon.
- If the purée is too thick, thin it out with milk. Set aside and keep warm.
- Tear the oyster mushrooms into small strips by hand.
- When you’re ready to serve, shave the remaining cheese. Heat the cheeks with the reduced juices. Adjust seasoning and acidity with lemon juice.
- In a skillet, heat a small amount of grape seed oil. When the oil starts smoking, fry the oyster mushrooms. Season.
- Drain the marinated fennel. In a round-bottomed mixing bowl, mix the fennel with curly endive leaves and olive oil. Season.
- Place the hot purée on a plate and garnish with the juices. Place the veal cheek on top. Cover with salad and shavings of Le fin Renard. Serve.
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