I - Extravaganza fresh lobster, bouquet of young shoots and Argan oil dressing

• Preparation time: 30 mn
• Cooking time: 30 mn

Ingredients for 4 portions :

• Healthy oil and vinegar dressing : 10 cl A5 Argan oil
• 4 middle size lobsters
• 1 onion, 2 carrots, 50 cl of water, 2 Bay leaves
• 250 g mixed salad greens
• 1 bouquet garni
• ocean salt et pepper
• small amount of strawberry vinegar or something similar

1. Dice onions and carrots. In a pan, boil water with mirepoix, the bouquet, Bay leafs, salt and pepper. Immerse lobsters 8 mn.
2. Withdraw lobsters and cut in half halves.
3. Lower heat at medium and reduce the broth several minutes. Add Strawberry vinegar, filter.
4. Heat the sauce and add thin trickles of the Argan oil to the reduced broth which will serve as the dressing
5. Mixes the salad with Argan oil and vinegar dressing and arrange on a plate with half lobsters. Serve with the rest remaining Argan oil and vinegar on side.

II - Mignon of Breaded veal, bouquet of mixed greens, Argan oil and strawberry vinegar dressing

• Preparation : 30 mn
• Cooking : 25 mn

Ingredients for 4 servings;

• 8 filets of veal, 80 g each;
• Small amount of flour for the sauce;
• Small amount of bread crumbs (with parmesan) ½ cup brown broth
• 2 eggs 2 tbsp. 35%cream
• Small amount of ground black pepper
• 100 g mixed greens 1 tsp. Meaux mustard
• 5 tbsp. strawberry vinegar
• 5 tbsp. A5 Argan oil
• *cooked potatoes

1. Reduce to half the brown broth, add cream, ground pepper and let simmer.
2. Season filets of veal with salt and pepper and flour; dip the floured filets in creamed eggs and bread crumbs;
3. In a buttered pan, brown the filets for 2 or 3 mn on each side and place in the over to complete cooking;
4. Remove from the oven and arrange with cooked potatoes and the sauce;
5. Whip the Argan oil and vinegar with the Meaux mustard and add thin trickles of strawberry vinegar, dress salad and serve.