At Reflets de France, we are proud to offer the best of French cuisine to our customers.


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.
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 !
25 minutes
20 minutes
Difficulty
Preheat the oven to 180°C (gas mark 6).
Dice the slices of ham and the Livarot cheese with its rind. Set aside.
In a bowl, whisk the eggs and add the flour, almond powder, baking powder, salt and pepper.
Gradually add the oil and warm milk.
Mix well and add the olives and the Livarot and ham mixture.
Pour the mixture into financier moulds and cook for 10 minutes (depending on the moulds).
Rinse and dry the figs and cut them into thin slices.
Place a fig slice and a slice of Livarot on each financier, brush with the honey and cook for a further 10 minutes.
To check for doneness, insert the tip of a knife into one of the financiers. It should come out dry.
10 minutes
3 minutes
Difficulty
Cut the Comté cheese into small cubes.
Using a food processor or mortar, grind the hazelnuts into a powder and mix them with the breadcrumbs.
Beat the eggs in a bowl. Place the flour and breadcrumbs in two separate bowls.
Dip the cubes of Comté in the flour and remove the excess. Then dip them in the beaten egg mixture and again remove any excess. Last, dip them in the breadcrumbs.
Repeat the step with the eggs and then the breadcrumbs once.
Heat the cooking oil to 180°C.
Fry the breaded Comté cubes for 2 to 3 minutes, then place them on absorbent paper towels to dry. Add salt.
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