Céline Signature Burger with Organic Normandy Veal, Morel Sauce and Calvados-Caramelised Apples

Main Ingredients
Brioche bun made with semi-wholemeal flour and raw butter
Soft, lightly toasted bun with a dense crumb and cereal notes — ideal to support a generous sauce.

Butcher-style organic veal patty (150 g)
Tender, juicy, and delicate meat, coarsely ground and hand-shaped to retain its moist, tender texture.

Delicate touch of mild Normandy cheese (optional)
A thin slice of young camembert, melted under the meat at plating — chosen without excessive ripening to add roundness without overpowering the morels.

Toppings
Organic lamb’s lettuce or Normandy watercress
Delicate, slightly peppery greens bringing freshness and balance.

Thin slices of raw apple (Boskoop or Granny Smith)
They provide crunch, acidity, and fruity brightness to balance the richness of the sauce.

Céline Signature Sauce
Homemade sauce crafted from organic Normandy ingredients, elegant and complex:

• Sautéed morels

• Calvados-caramelised apples

• Confit shallots

• Organic crème fraîche

• Veal demi-glace with brut cider

With its unique touch of mace, fermented apple extract, and a subtle infusion of dry hay, this sauce creates a rare harmony between woodland, orchard, and creamy Normandy tradition.

The cheese remains discreet to allow the morels and the wood-fruit signature of the sauce to shine.