In a large pot, place one part lentils and 7 parts water. Add garlic, peeled onions, leek and celery sticks, and turnips, pdts and carrots in 1.5 cm cubes. Add 1 teaspoon of Guérande salt and pepper. Stir gently and add the 2 gold cubes, the bouquet garni and the 1/2 bunch of fresh tarragon, cover and simmer over medium heat. At the end of cooking, remove the herbs.
In a casserole dish, brown the cheeks in oil for at least 10 minutes. Add salt and beer and cook uncovered for 10 minutes. Add garlic cloves and cream, cover and simmer for 30 minutes on low heat.
Add a little water if necessary. Pass the cream.
Serve with lentils.