At Reflets de France, we are proud to offer the best of French cuisine to our customers.
Our products are bestsellers, and our brand is among the favorite food brands in the country.

  • Our Story

    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 18 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.

    Reflets de France
  • Welcome to France

    Bretagne
  • 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.

    Joël Robuchon
  • Exclusive interview of Joël Robuchon

    Portrait_Joel_Robuchon_pour_Carrousel

Products

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.

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    Cheese

    Cheese

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    Wine and alcoholic beverages

    Wine and alcoholic beverages

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    Jams & Juices

    Jams & Juices

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    Biscuits, sweets and crepes

    Biscuits, sweets and crepes

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    Ready meals & canned goods

    Ready meals & canned goods

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    Culinary aids

    Culinary aids

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    Charcuterie, pâté and spreads

    Charcuterie, pâté and spreads

Producers

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.

  • Pierre Sainz

    Discover the Reflets de France Roquefort Cheese

  • Jean-Claude Beziat

    Discover the Reflets de France smoked trout

  • Hervé Bizeul

    Roussillon Red wine

  • Gérard Cassan

    Jam – near Paris

  • Jean-Luc Dischamps

    Raw-milk Cantal from Auvergne

  • Anne Chainier

    Château de la Roche Vineyard – Touraine region

  • Philippe Goux

    Comte cheese from Jura

  • Jean-Pierre Servant

    Normandy Camembert

  • Nicolas Chiron

    Crozets from Savoie

Recipes

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 !

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Strawberry-Rhubarb Crêpes

Directions Rinse the fruit and the basil. Peel and finely dice the rhubarb. Cut each strawberry into 4 pieces. Finely chop the basil. Place the...

10 min

30 min

Difficulty

  • 1
  • 2
  • 3
  • 4
  • 5
Ingredients for 4 people :
  • 4 Reflets de France wheat crêpes
  • 150 g strawberries
  • 150 g rhubarb
  • Half bunch basil
  • 8 g granulated sugar

Directions

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.

Chef’s tip

As a variation, replace the basil with mint or lemon thyme.

Show recipe
CIM_5862

Southwest Duck Confit

Taiwanese kabocha parmentier with bitter baby greens Instructions Kabocha purée Preheat your oven to 150°C. Rinse the kabocha, cut it in half and...

1 hour and 30 minutes

Difficulty

  • 1
  • 2
  • 3
  • 4
  • 5

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
For the Kabocha purée :
  • 1 large kabocha squash (around 1 kg)
  • 3 dl whole milk
  • 150 g unsalted butter

Taiwanese kabocha parmentier with bitter baby greens

Instructions

Kabocha purée
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.

Duck
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.
Presentation
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.

Show recipe

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