Born in 1996, Reflets de France is the number 1 « terroir » brand in France with more than 90 million products sold each year.
For more than 20 years, we have worked hand in hand with passionate local producers to build a unique range around regional specialties.
We are proud of our culinary heritage and wish to share it with food lovers all around the world so it may live on.
Welcome to France
Our partnership with Chef Joël Robuchon
Since the creation of Reflets de France in 1996, every product is tested and endorsed by Joël Robuchon, famous French Chef and Restaurateur, who has the highest number of Michelin stars in the world. He is a fine connoisseur of French regions and their specialties, and gives his expert opinion during tasting sessions each month, so that Reflets de France can always offer the best of France in each product.
Exclusive interview of Joël Robuchon
Reflets de France offers more than 200 food products and 40 wines for international markets.
Click on each product family to discover a selection of our top sellers and learn more about what makes each of our products unique.
Wine and alcoholic beverages
Jams & Juices
Biscuits, sweets and crepes
Ready meals & canned goods
Charcuterie, pâté and spreads
Behind each of our products, there are passionate men and women who take pride in making high quality products while staying true to traditional recipes. Reflets de France collaborates each day with 217 regional producers in France, and we are proud to say that 60% of them have been our partners since the brand’s creation in 1996.
In the following videos, you can discover their stories and get a sneak peak at how products are made.
Discover the Reflets de France Roquefort Cheese
Discover the Reflets de France smoked trout
Roussillon Red wine
Jam – near Paris
Raw-milk Cantal from Auvergne
Château de la Roche Vineyard – Touraine region
Comte cheese from Jura
Crozets from Savoie
French cuisine is easier to master than you think ! Let us show you how…
Discover a selection of special recipes featuring Reflets de France products, and enjoy cooking a gourmet menu for any occasion. Your family and friends will soon call you a chef !
Bon appétit !
- 4 Reflets de France wheat crêpes
- 150 g strawberries
- 150 g rhubarb
- Half bunch basil
- 8 g granulated sugar
Rinse the fruit and the basil.
Peel and finely dice the rhubarb.
Cut each strawberry into 4 pieces.
Finely chop the basil.
Place the rhubarb and sugar into a skillet, cover and cook for about 20 min. Add the strawberries and continue cooking for another 5 min.
Remove from heat, add the basil, then let cool.
Spread some the cooled compote over each crêpe. Fold the crêpe in half, then in half again.
As a variation, replace the basil with mint or lemon thyme.
Southwest Duck Confit
1 hour and 30 minutes
Ingredients for 4 people :
- 1 can of Reflets de France South-West duck confit (2 thighs)
- 50 g unsalted butter
- 1 sprig thyme, leaves only
- 1 clove garlic, minced
- 1 sprig thyme with flowers
- 2 spring onions, minced
- 50 g shiitake mushrooms, diced
- 1 tablespoon fresh parsley, roughly chopped
- 2 dl poultry stock
- Reflets de France fleur de sel de Guérande, pepper
- 150 g mix of frisée lettuce and fresh herbs
- 1 large kabocha squash (around 1 kg)
- 3 dl whole milk
- 150 g unsalted butter
Taiwanese kabocha parmentier with bitter baby greens
Preheat your oven to 150°C.
Rinse the kabocha, cut it in half and remove the seeds. Season with salt and freshly ground pepper and wrap in aluminium foil.
Bake for 45 minutes at 150°C. Run the pulp through a food mill and then a fine strainer.
Heat the kabocha pulp in a sauté pan, mixing with a spatula.
Boil the milk.
Gradually incorporate 100 g of chilled butter, stirring briskly with a whisk. To finish, stir in the boiling milk.
Taste and adjust the seasonings, if needed, and keep warm.
Rinse all the vegetables and herbs.
Open the can of duck confit, drain the thighs and pat with paper towel to absorb excess fat. Remove the meat from the duck thighs and cut into rough strips with a fork.
Heat 50 g butter in a sauté pan. Add the spring onions, then the diced shiitake and the coriander seeds. Add salt to taste and cook at low heat for 10 minutes, stirring often.
Add the duck meat, minced garlic clove, thyme leaves and 2 dl of poultry stock. Adjust the seasonings if necessary and leave to simmer at low heat for 10 minutes. To finish, add the chopped parsley.
Place a large spoonful of the stewed duck in a bowl or soup plate. Cover with the kabocha purée.
Finish by placing a dome composed of the herb mixture and a large piece of duck on top. Serve immediately.
Wine pairing tip :
You may wish to serve your duck confit with a wine that has a nice tannic structure, such as the wines from the Bordeaux region. These wines, which typically have an intense garnet robe, are created from a combination of the Merlot, Cabernet Sauvignon and Cabernet Franc varieties. The nose offers notes of blackcurrant and vanilla, while the wine itself has a concentrated mouthfeel and a lingering finish. The tannins are soft.
In the Reflets de France range, you could choose the Bordeaux Red Château Picon or the Médoc Château Labadie.
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Any questions, ideas or suggestions for Reflets de France ?
We are always happy to hear from our consumers all around the world ! Please fill in the following form and we will get back to you as soon as possible.