Maison Morin

Maison Morin has been at no. 57 since 1989, when Laurent Morin opened what was then a straight charcuterie-traiteur. Thirty years of regulars followed. In 2021, his son Victorien took over — a handover that could have meant stagnation but instead meant reinvention. Victorien had initially trained outside the food trades, but returned with a specific ambition: to add patisserie to the charcuterie foundation, source from local Seine-et-Marne producers, and make the kitchen itself visible. The 2024 renovation installed a fully glazed 110m² laboratory behind the shop, where a team of six artisans work in full view of the street. The range now runs from charcuterie and terrines to pâtés en croûte, braised meats, macarons, entremets, and fruit tarts — the kind of counter that makes a forest picnic genuinely worth planning. Gault & Millau noted, 2023 and 2024.