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

In Barbizon, the village in the Seine-et-Marne district, not far from Fontainebleau, Maison Morin offers a broad range of house-made preparations (savory and sweet) and prioritizes locally sourced, Seine-et-Marne ingredients.

Maison Morin: a family story

Since 1989, Maison Morin has stood for artisanal excellence and a passion for flavor. A true local institution, the house captivates with its refined creations, an unwavering commitment to handmade quality, and a precise, creative craft.

Behind its sleek façade, a 100-square-meter lab opened to the shop reveals daily the teams' meticulous work, in a spirit of transparency and authenticity that has grown rare. Here, every detail is crafted to perfection: raw materials carefully selected by Victorien Morin.

New products to discover week after week

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

Already recognized as a must-visit gourmet address in Seine-et-Marne, the family-owned house is rolling out for spring–summer 2026 new lines of savory and sweet offerings, crafted around fresh, locally sourced produce.

The shop windows never stay static. Week after week, the offerings evolve, recipes change, and the products are crafted to suit the latest arrivals. A way for Maison Morin to keep delighting its loyal clientele, while preserving what defines its reputation: bold flavors, top-quality ingredients, and true artisanal know-how.

“We push innovation as far as we can to regularly bring something new to our customers. The aim is for them to keep coming back to discover something different, shaped by the season, the available products, and our inspirations,”

explains Victorien Morin.

Prioritizing Local Produce and Short Supply Chains

“For us, it’s essential to support the farmers, producers, and growers in our own region. It’s a matter of common sense, of quality, and of ethics. We’re lucky to have outstanding products in Seine-et-Marne, so we should showcase them as quickly as possible,” says chef Victorien Morin.

A new savory and sweet range geared toward seasonal produce

For the new season, the catering team puts the spotlight on emblematic spring and summer produce: green asparagus, wild sea bass, cod, spring lamb, and meats carefully sourced from trusted producers.

The aim is to offer fresh, generous catering that works for both everyday meals and events—outdoor lunches or shared moments like birthdays and baptisms.

Alongside Benjamin, Victorien Morin is developing a lineup that continually evolves.

“With Benjamin, my right-hand man, we’re deeply committed to using top-quality fresh, locally sourced ingredients. We aim to refresh our catering range as the seasons change. You won’t see the same products from week to week, and that’s precisely what allows us to introduce novelty and push the boundaries,” says chef Victorien Morin.

In pastry as well, the spring-summer 2026 season brings new creations. Led by Emma, the house offers desserts that are lighter and more fruit-forward, with a genuine emphasis on seasonal ingredients.

Chailly-en-Bière’s strawberries, a centerpiece of several creations, are paired with a vanilla cream from Tahiti and Madagascar on a soft almond biscuit, delivering a dessert that’s mellow and well balanced.

The Vanilla Blueberry & Violet entremet blends a light vanilla mousse, a blueberry core, and a floral hint of violet, with an almond biscuit and a white chocolate crisp that adds texture. Or the Chocolate Peanut entremet leans into bolder flavors, featuring a chocolate mousse, a salted caramel core, crunch peanuts, and praline that ties the whole thing together and adds depth.

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

New updates to follow on social media as well

This season, Loane and Mélina are also stepping up the House’s presence on the social networks. Instagram Reels, behind-the-scenes glimpses, new offerings, ice creams, pastries: the house shares its daily life and its creations with its community.

Customers are invited to follow Maison Morin, comment on their favorite creations, share their foodie moments, and tag the house when they’re in Barbizon.

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