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 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
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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Known throughout the world as the star of French food products, Cheese plays a key role in the success of Reflets de France. Our range is wide and diverse, all cheese types from all regions are represented and worked with regional producers.
Cheese
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Reflets de France carefully selects the best vineyards in France to offer a diverse and high quality range of white, red and rosé wines, all tasted and approved by Chef Joël Robuchon and his sommelier.
Wine and alcoholic beverages
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Thanks to diversity of its climates and the richness of its soils, France is an important fruit producer. Reflets de France selects the best fruits of every region to make high quality, natural and flavor jams, using a traditional cooking method in copper pans.
Jams & Juices
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A diverse and strong family, easily adapted to local taste. Reflets de France biscuits, sweets and crepes are made with high quality ingredients and are very unique on the market, each product has a specific story behind it.
Biscuits, sweets and crepes
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They are typical French dishes which allow for a great story telling and a gourmet angle for communication.
Ready meals & canned goods
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This family can be used to constitute a natural – culinary aid segment and give access to the French way of cooking.
Culinary aids
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Some products like dried sausage, pâté and spreads are quite known abroad and identified as French.
Charcuterie, pâté and spreads
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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 !
Livarot cheese financiers with figs and cured ham
Preparation : 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...
25 minutes
20 minutes
Difficulty
1
2
3
4
5
Ingrédients for 4 people
120g of Reflets de France Normandy Livarot AOP cheese
120g of Normandy Livarot AOP cheese
60g of Reflets de France Bayonne 12-Month 4-Slice IGP Ham
2 Reflets de France Red Label Loire Country Farm Eggs
4 Reflets de France Fresh Solliès Figs
12cl warm milk
110g wheat flour
1 teaspoon baking powder
20g almond powder
15g of Reflets de France Provence Côte d’Azur Natural Black Olives, chopped
1 spoonful of Reflets de France Gâtinais Honey
1 spoonful of Reflets de France Vallée des Baux de Provence AOP Extra Virgin Olive Oil
Salt and ground pepper
Preparation :
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.
Cooking tip :
If you do not have fresh figs, you can replace them with candied dried figs, prunes or a few sliced groundnuts such as pine nuts, peanuts, sesame or almonds.
Show recipe
Comte cheese croquettes with hazelnuts
Instructions : Cut the Comté cheese into small cubes. Using a food processor or mortar, grind the hazelnuts into a powder and mix them with the...
10 minutes
3 minutes
Difficulty
1
2
3
4
5
Ingrédients for 4 people
200g of Reflets de France Comté AOP cheese
50g of Reflets de France Aquitaine Shelled Hazelnuts
eggs
50g of flour
200g of breadcrumbs
Cooking oil
Salt
Instructions :
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.
Cooking tip :
It is important to bread the cubes twice, to prevent the cheese from leaking but also for added crunch.
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.
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