Ancrée: Bringing everyone to the same table with seaweed caviar
2026-02-16
The sisters Emilie and Lucille Battafarano, founders of Ancrée.
Ancrée: Bringing everyone to the same table with seaweed caviar
For Ancrée, food is never just about replacing something. It is about creating a new experience that feels refined, inclusive and genuinely enjoyable. Founded in 2024 by sisters Emilie and Lucille Battafarano in the Paris region, Ancrée is a young, family-owned company producing plant-based caviar made from seaweed and chia seeds. What started as an exploration of clean-label condiments quickly evolved into a premium product that now finds its way onto fine dining plates, hotel welcome trays and delicatessen shelves.
From condiment to caviar alternative
The original idea behind Ancrée was not to recreate caviar. The sisters wanted to develop a homemade and clean-label product, without additives or preservatives, that combined health with real pleasure. Seaweed from the Atlantic coast and organic chia seeds sourced close to Paris formed the basis of their first recipes.
When early testers began describing the product as “caviar-like”, comparing it to fish eggs or tarama, the positioning became clear. Presenting the product simply as a condiment proved too broad. By reframing it as plant-based caviar, Ancrée found a language that consumers and chefs immediately understood. Today, the product is used and experienced as a category of its own, not as a substitute..
Ancrée with blinis.
Taste, texture and innovation
Replicating the sensory experience of caviar was essential. Ancrée works with a blend of seaweeds, with Atlantic wakame playing a central role for its pronounced iodised flavour. The texture comes from the interaction between seaweed and chia seeds, creating a texture that delivers salinity, umami and a subtle pop without chewiness or stickiness.
The current range consists of four flavours. The classic iodised version is the closest to traditional caviar. A yuzu variant adds a fresh citrus note, while black truffle introduces a layered umami pairing between land and sea. The wasabi version delivers aroma and flavour without heat, making it accessible to a wide audience.
Three of the four flavours in the current Ancrée product range.
Designed for chefs, hotels and gifting
Ancrée deliberately operates in the premium segment. The products are sold through delicatessen stores, directly online, and increasingly in professional kitchens. Chefs use the products as toppings, garnishes or signature elements, valuing them primarily for taste, texture and originality rather than as a cost-driven alternative to fish roe.
A defining technical advantage is shelf life. Unopened, the product can be stored at room temperature for up to two years. Once opened, it remains usable for up to five weeks. This sets it apart from traditional caviar, which requires refrigeration and must be consumed within days. The logistical ease opens doors to applications beyond restaurants, including corporate gifting, hotel amenities and premium welcome packs for VIP guests.
Ancree Premium Welcom Pack for VIP Guests at Hotels.
Among Ancrée’s references are high-end hospitality players such as premium resorts and palace hotels, where the product features on menus and in curated guest experiences.
Not just for vegans
While Ancrée is fully plant-based, vegan and free from animal cruelty, this is not its primary selling point. Only a small share of customers buys the product specifically as a vegan alternative. Most are attracted by its novelty, elegance and the surprise it brings to the table. Ancrée positions its range as a way to bring everyone together, regardless of dietary preferences, offering one refined product that works for all guests.
Local sourcing with a pragmatic approach
Local production is a core value. Seaweed and chia seeds form the bulk of the recipe and are sourced in France where possible, with all production, packaging and operations based in the Paris region. Ancrée is officially recognised as Made in France, validated by external organisations.
Building a category, one conversation at a time
As a young company with a unique product, Ancrée faces a familiar challenge. If people do not yet know the product, they do not know they need it. Education plays a major role, especially with chefs who may love the taste but need time and inspiration to integrate something new into their cuisine.
Looking ahead, Ancrée aims to gradually expand beyond France, starting within Europe. Finding the right distribution partners and navigating regulatory frameworks will be key steps in that journey.
By joining the European seaweed community, Ancrée hopes to connect with partners who already understand the potential of seaweed and can help turn curiosity into collaboration.
#SeaweedBusiness #SustainableBusiness #Ancrée
