• Atelier Brâam

  Participated · Equity · Jul 2024

  BRÂAM operates corporate cafeterias and workplace pause spaces offering water, coffee, snacking and fruit baskets with an emphasis on healthy, natural and eco-responsible choices (coffee in beans, water fountains, bulk snacks, seasonal fruit). The company prepares in-house assortments and positions itself against traditional vending by removing typical junk-food options. BRÂAM reached profitability in 2019, serves 250 enterprise clients in France (over 80% mid-size and large companies) and employs a team of 20 people. The company donates 1% of its revenue to the association Coeur de Forêt. With the new capital it plans to launch the first 100% Zero Waste corporate cafeteria and scale a 100% zero-waste distribution model. Management intends to double headcount, hiring commercial and logistics talent, and to grow to 1,000 client companies and 150,000 employee beneficiaries.

• Bon Vivant

  Participated · Seed · Oct 2023

  Bon Vivant develops animal-free milk proteins by reprogramming yeast via precision fermentation to produce both whey and casein intended as B2B ingredients for food manufacturers. The company focuses exclusively on a supplier model rather than consumer products, aiming to provide multinational food companies with proteins that deliver functionality such as gelling, foaming and texturizing. It plans to scale production and obtain regulatory clearances—targeting U.S. clearance first with potential commercialization as soon as 2025, and expecting EU approval to take two to three years. The seed funding will be used to open a new Lyon lab capable of producing 40‑litre pre‑production samples to accelerate testing, trials, product development and IP generation. An early third‑party LCA modeled at 2,160 tonnes/year suggests potential reductions of ~97% GHG emissions, ~99% drinking water consumption and ~50% energy use versus cow’s milk. Bon Vivant says it will continue to use third‑party producers for the foreseeable future while progressing toward commercial scale supply for large dairy customers.

• Click & Savour

  Led · Equity · Mar 2021

  Click&Savour operates a network of ghost kitchens and a central production laboratory that prepares branded delivery food end-to-end. The company runs four existing kitchens (Paris 10e, 16e, 11e and Romainville) and a 350 m² production site in Romainville where it makes breads and prepares meats in-house. Its model combines a central kitchen, relay kitchens without extraction offering click & collect, and proprietary technology to optimize processes. The business was founded by ex-Uber Eats employees and food-industry hires and emphasizes a “cuisinier” DNA, with production staff including two chefs. Current brand portfolio includes Madame Otto (risotto), Atomic Bao (gua bao) and Khaosan Road (Pad Thai bowls). Using the recent funding, the team plans to open five additional kitchens in Paris by September and launch two new brands in April (a focaccia-focused brand aimed at young customers and an India-themed brand), with further provincial expansion contemplated for 2022.

No current team members are available.