Maison Morin, a must-visit in Seine-et-Marne, unveils its spring–summer 2026 offerings.

In Barbizon, a village in the Seine-et-Marne department just a stone’s throw from Fontainebleau, Maison Morin offers a broad range of house-made savory and sweet creations, with a clear emphasis on locally sourced, Seine-et-Marne ingredients.

Maison Morin: a family saga

Since 1989, Maison Morin has embodied artisanal excellence and a passion for flavor. A true local institution, the house enchants with its refined creations, an unwavering commitment to handmade quality, and precise, imaginative craftsmanship.

Behind its sleek façade, a laboratory just over 100 square meters opening onto the shop reveals, daily, the meticulous work of the teams, in a spirit of transparency and authenticity that has become increasingly rare. Here, every detail is considered: raw materials carefully selected by Victorien Morin.

New products to discover over the coming weeks

Maison Morin keeps evolving its offering with the seasons, all the while staying true to its identity.

Already hailed as a must-visit gourmand hotspot in Seine-et-Marne, the family-run house is betting this Spring–Summer 2026 on refreshed lines of savory and sweet offerings, crafted around fresh, local ingredients.

The shop windows never stay static. From week to week, creations evolve, recipes shift, and products are crafted to reflect the latest arrivals. A way for Maison Morin to surprise its loyal clientele while preserving what defines its reputation: taste, top-tier ingredients, and true artisanal know-how.

“We push innovation as much as we can to regularly roll out new offerings for our customers. The goal is for them to come back and discover something different, depending on the season, the products we have available, and our inspirations,” explains Victorien Morin.

The case for local sourcing and short supply chains

"For us, it's essential to support the breeders, producers and farmers in our region. It's a matter of common sense, quality, and ethics. We're fortunate to have outstanding products in Seine-et-Marne, so it's only right to showcase them as soon as possible," says chef Victorien Morin.

A new savory-and-sweet lineup geared toward seasonal produce

For this new season, the catering division highlights iconic spring and summer produce: green asparagus, wild sea bass, cod, spring lamb, and meats sourced from trusted producers.

The aim is to offer fresh, generously portioned catering-style dishes that can accompany everyday meals as well as events, outdoor lunches, and moments to share—such as birthdays and christenings.

Working beside Benjamin, Victorien Morin is shaping a range that is continually evolving.

“With Benjamin, my right-hand man, we’re committed to working with high-quality, fresh, local produce. We make a point of refreshing our catering ranges as the seasons change. You won’t see the same products from week to week, and that’s exactly what lets us offer new offerings and push innovation,” says Chef Victorien Morin.

In pastry too, the spring-summer 2026 season unveils new creations. Guided by Emma, the house offers desserts that are lighter and more fruit-forward, with a clear emphasis on seasonal produce.

The strawberries from Chailly-en-Bière, for instance, lie at the heart of several creations. They are paired with vanilla cream from Tahiti and Madagascar on a soft almond sponge, for a dessert that is sweet and perfectly balanced.

The Vanilla Blueberry & Violet Entremet fuses a light vanilla mousse, a blueberry core, and a delicate violet note, paired with an almond biscuit and a white chocolate crisp that adds texture. Or, the Chocolate Peanut Entremet goes for more intense flavors, featuring chocolate mousse, a salted-butter caramel center, crunchy peanuts, and a praline that provides structure and depth to the overall profile.

“In spring we crave more freshness, but without losing indulgence. The idea is to find the right balance, with desserts that remain generous, yet lighter on the palate, like the strawberry-mint-basil tart and the lemon-thyme peach entremet,” Emma explains.

New developments to keep an eye on across social media

This season, Loane and Mélina are also boosting the house's presence on social media. Instagram Reels, behind the scenes, new offerings, ice creams, pastries: the house shares its everyday life and creations with its community.

Customers are invited to follow Maison Morin, comment on their favorite creations, share their delicious moments, and tag the house when they stop by Barbizon.

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