We at FoodConnection are passionate about extraordinary and exceptionally good food. We love discovering new things. And we share this enthusiasm and the constant search for new, unprecedented items with many star chefs, whom we regularly supply with these innovations. We would also be happy to introduce our discoveries to you.

We, Jean Luc and Mariele Oosting, met at the French cheese manufacturer Bongrain, which produces well-known brands such as Le Tartare, Géramont, Rambol, etc., as well as fine lesser-known specialties in small Pyrenean cheese factories. The extraordinary French quality awareness and the French know-how continue to influence us to this day. After some further stops, we became self-employed in 2003 with a small specialized wholesale business for the gastronomy sector.

When the so-called "Molecular Gastronomy" became a trend and was simultaneously very critically commented on in the German media, we traveled to Spain several times and tried to learn in seminars conducted by Ferran Adriá and his head of development Oriol Castro himself what the actual idea behind it was. We understood that it was about the search for new flavors, new textures, new serving ideas, and that fascinated us greatly. Furthermore, during his trip to Japan, Ferran Adriá discovered how it is possible to create taste experiences "without many calories." The Japanese have many fermented products, including some where fermentation with Koji produces special amino acids that bring the "fifth taste," namely Umami. For Ferran, this meant that with his large menus of more than 30 courses, he did not "overwhelm anyone stomach-wise." 

 In these seminars, our focus was increasingly directed towards Japan. After many trips to Japan, a range of now more than 1000 Japanese products has emerged, many still handcrafted in manufactories that are sometimes more than 100 years old. The enthusiasm for Japanese products and the knowledge about umami have now also been discovered by many top German chefs, who have since increasingly used Japanese fermented ingredients.

In addition to Japanese products, Mariele Oosting has always been passionate about rarities "from nature". For example, products from plants that grow "next door" in the meadow or forest and have hardly been used in gastronomy until now. And for fruits and vegetables that were once available but are now hardly cultivated anymore. From this, a special range for star gastronomy has been developed in collaboration with gardeners and collectors.