The aged, fattened beef cheek keeps the gelatine, with a spectacular flavour. You know how to do it: frozen, candied beforehand, a product when there´s no in-house chef. Half-hour in the oven.

From the beef of fat, old cows. That’s why its gelatine is so tasty. Classy dishes, terroir dishes, basic dishes, dishes from yesteryear.

Follow the instructional videos carefully, because you have an opportunity to offer flavours and suggestive textures on your menu, with minimum effort.

And of course, mashed potatoes!!!!