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Clean the cheeks of excess fat, then toast them in a pan with a drizzle of extra virgin olive oil to seal in the juices.
In a separate pan, prepare chopped celery, carrots and onion and sauté slowly until golden brown.
Add the browned cheeks, deglaze with red wine until covered, add bay leaf and thyme, and simmer for about 3 hours.
Boil the potatoes, pass them through a sieve and cream them with butter, salt and pepper until velvety. Keep warm.
Cut leek into thin julienne, soak it in milk for a few minutes, then fry it in oil at 130°C until golden brown. Drain on paper towels and salt lightly.
When the cheeks are tender, strain the cooking juices, reduce them over the heat, and adjust the salt.
Lay a soft layer of creamy potato soup in the center of the plate, arrange the braised cheek on top, tassel with its glossy bottom, and finish with the crispy leek.