Éclat Jurassien: Joues de Boeuf Braisées au Vin Jaune, Morilles et Crémeux de Céleri-rave Truffé

**Prepare Morels:** Place dried morels in a small heatproof bowl and cover with 250ml warm water. Let them rehydrate for at least 30 minutes, or until soft. Gently lift the morels from the water, reserving the soaking liquid. Strain the liquid through a fine-mesh sieve or coffee filter to remove any grit and set aside.

**Sear Beef Cheeks:** Pat the beef cheeks thoroughly dry with paper towels. Season generously on all sides with salt and freshly ground black pepper. In a large Dutch oven or oven-safe pot, heat the olive oil and 15g of unsalted butter over medium-high heat. Sear the beef cheeks in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the seared beef cheeks and set aside.

**Sauté Aromatics:** Add the remaining 15g of unsalted butter to the same pot. Add the diced carrots, yellow onions, and celery. Sauté over medium heat, stirring occasionally, until the vegetables are softened and lightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

**Deglaze and Build Sauce:** Sprinkle the all-purpose flour over the vegetables and stir for 1 minute to cook off the raw flour taste. Pour in the Vin Jaune, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate all the flavorful browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has slightly reduced.

**Combine and Braise:** Return the seared beef cheeks to the pot. Add the beef stock, the reserved strained morel soaking liquid, fresh thyme sprigs, and bay leaves. Ensure the beef is mostly submerged; if not, add a little more beef stock. Bring the liquid to a gentle simmer on the stovetop, then cover the pot tightly and transfer it to a preheated oven at 160°C (325°F). Braise for 3.5 to 4 hours, or until the beef cheeks are incredibly fork-tender and easily pull apart.

**Prepare Celeriac Crémeux:** About 45 minutes before the beef cheeks are done, combine the diced celeriac and potatoes in a medium saucepan. Add the whole milk, heavy cream, and a pinch of salt. Bring to a simmer over medium heat, then reduce the heat to low, cover, and cook until the vegetables are very tender, about 20-25 minutes.

**Finish Celeriac Crémeux:** Drain the liquid from the cooked celeriac and potatoes, reserving some of it. Mash the vegetables thoroughly with a potato masher, or for a smoother texture, pass them through a food mill or blend in a food processor. Return the purée to the saucepan, add the 50g of unsalted butter, and stir until melted and fully incorporated. Gradually add some of the reserved cooking liquid or a splash of extra milk/cream until your desired creamy consistency is achieved. Stir in the white truffle oil. Taste and adjust seasoning with salt as needed. Keep warm.

**Finish Beef Cheeks:** Once the beef cheeks are tender, carefully remove them from the pot and set aside. Skim any excess fat from the surface of the braising liquid. Remove and discard the thyme sprigs and bay leaves. Add the rehydrated morels (whole or halved if large) to the sauce. Bring the sauce to a simmer on the stovetop and reduce slightly until it thickens enough to lightly coat the back of a spoon. Taste and adjust the seasoning with salt and pepper.

**Serve:** Return the beef cheeks to the sauce to warm through. To serve, spoon a generous portion of the truffled celeriac crémeux onto warm plates. Place a succulent beef cheek (or a portion if very large) on top, then spoon over the rich Vin Jaune and morel sauce. Garnish with finely chopped fresh chives for a touch of color and freshness. Serve immediately.