Fry the shallots with the garlic, thyme and bay leaf. Deglaze with soy sauce and red wine. Reduce. Add coffee and veal jus. Reduce until desired consistency. Pass through a sieve. Finish with butter and season to taste.
Mix all ingredients for the Gruyère cream. Heat until a homogeneous mass. Allow to cool.
Heat the Gruyère cream mixed with the mashed potatoes, butter and milk until smooth mixture is obtained. Season to taste.
Clean the carrots and cut into thin strips.
Mix the ingredients for the marinade. Marinate the carrots for 15 - 30' (make sure that the sugar and the salt are completely dissolved before adding the carrots)