Cook the peeled and washed potatoes in salted boiling water, mash them with a fork, add the cream, adjust the seasoning.
Peel carrot and turnip, cut into julienne strips, cut the zucchini into julienne strips in the same way. Blanch, drain and cool, set aside
Cut the pastry sheets into diamond shapes, brush with melted butter, color with a salamander.
Braise the beef in a seasoned court-bouillon (coarse salt and pepper) for about 3 hours or when the meat comes off the fork well, crumble and keep warm.
Roast the mignonette with a knob of butter, deglaze with a little cooking broth, reduce by 3/4 and add the saffron, leave to infuse. Whisk in the butter over very low heat to obtain a good consistency. Salt and pepper. Add finely chopped herbs.
In the center of a plate, make a dome of mashed potatoes, then go up in layers:diamond, beef cheek, diamond, julienne of vegetables, ending with a brick diamond.
Surround with a bead of sweet saffron with fine herbs.
A creation of Chef Hubert
