Braised Veal Cheek on Mashed Potatoes with Onion Mash (Nine Baumgarten)

Remove the silver skin from the cheeks and fry them. Cut the vegetables and fry them. Then add to the meat, deglaze with red wine, port wine and stock and season. Then stew in the pressure cooker for 30 minutes. Vacuum the peas and place in the sous vide. Halve the onions, place in another pressure cooker and cook for seven minutes. Peel the potatoes and parsley root. Put in the third pressure cooker and cook for eight minutes. Peel the beetroot and cut into chips. Put in the deep fryer for four minutes. Take out onions and bring to the boil with butter, white wine, cream and vegetable stock. Puree and season. Stir in the creme fraîche. Put on the cream and broth with cinnamon sticks and simmer. Steam and press or mash potatoes. Fold in the parsley, butter, cream and milk. Cut the apples into cubes. Put lemon on top. Get the cheeks out of the pot. Strain the sauce, bring to the boil and season to taste. Put soy lecithin in cinnamon foam. Assemble and mix the butter, then serve.