Grill the garlic cloves in olive oil for 5 minutes. Set aside.

Cook the potatoes in salted water for 15 to 20 minutes, until they are tender. Drain, season with salt and pepper to taste.
Melt butter over the potatoes and add the grilled garlic and milk. Beat with an electric mixer to obtain a smooth, homogeneous puree. Set aside.

Heat the garlic-infused oil and cook the ground veal, shallots, and sun-dried tomatoes for 5 minutes.
Add the tomato paste and soy sauce, mix and continue cooking for 5 to 7 minutes. Season with salt and pepper to taste.

Sauté and brown the mushrooms in butter for 5 minutes.
Season with salt and pepper to taste. Set aside.

Using a stainless steel ring, assemble 4 parmentiers:
A layer of potatoes, a layer of veal, and finish with a final layer of potatoes.
Garnish each parmentier with a mushroom duxelles. Drizzle each plate with demi-glace sauce.