The heartbeat of Chablis
Visiting Chablis without stopping at Au Fil du Zinc means missing out on a unique opportunity—not only for its elegant yet informal atmosphere but also for the chance to engage with a team as passionate about wine as you are. The true star here is the extensive wine list, naturally focused on the great wines of Burgundy, with an impressive depth of vintages, particularly from the local area of Chablis. The selection spans the entire Burgundy region, combining prestigious, well-known producers with small artisanal winemakers of the highest quality. And an important point: the real strength lies in the prices, which are fair and accessible.
From the stories told at the table, you can clearly feel the passion and dedication with which the stylistic characteristics of the producers and vintages are conveyed. If you love wine and talking about wine, this is the place for you.
The restaurant is housed in a former 12th-century mill in the historic heart of Chablis, featuring a charming dining room overlooking the river and a terrace with views of the Grands Crus vineyards.
The chef and owner, Mathieu Sagardoytho, originally from Lorraine, trained in Parisian bistros and semi-gastronomic restaurants, honing his technique under renowned French chefs such as Éric Briffard and Éric Fréchon, as well as gaining experience in the United States with Antoine Westermann. Arriving at Fil du Zinc around four years ago, Sagardoytho has made a name for himself with a personal style of cuisine that blends childhood memories, classical technique, and a deep respect for the local terroir.
Special attention is given to freshwater and seafood products: his cuisine is built on the use of top-quality local ingredients, carefully sourced from small producers. The menu is creative, seasonal, and ever-changing, with recipes frequently reinterpreted according to inspiration, harvests, and the availability of the territory.
The philosophy is one of refined simplicity, free from unnecessary embellishments, where technique serves to enhance the ingredients. Dishes are beautifully presented, colorful, and play with modern yet approachable and comprehensible flavor combinations.
Among his recent creations: mirin-marinated mackerel, lamb from Clavisy farm, trout and trout roe with horseradish and lemon, and omble de fontaine in a bread crust with miso vinaigrette. Tasting menus are offered at prices ranging from €47 to €92 per person, excluding wines.