Located in the heart of Chablis and its vineyards, Au Fil du Zinc welcomes you for a gastronomic and sharing experience .
Nestled in an old water mill dating back to the XII century, the dining room has exposed vintage Burgundy stones and original wooden beams, with the river Serein flowing below the restaurant. In a relaxed, warm environment, you'll be seated along our zinc bar or overlooking the river.
During the summer, you'll be able to enjoy a glass of wine on our terrace facing the Grand Cru vineyards.
"From my first chilhood memories in the family butcher shop in Lorraine or in the Basque country taking care of the chickens and picking up vegetables with my grandmother, the pleasure of sharing a meal and the taste of homegrown produces stayed with me".
After working for Eric BRIFFARD (at Elysées du Vernet then at Georges V) and for Eric FRECHON (at Epicure, Bristol), Mathieu SAGARDOYTHO, got his first Headchef position at l'Agapé (Paris).
In june 2020, he settled down in Chablis to take over the Restaurant Au Fil du Zinc, keeping the soul of the place all while creating something of his own.
Without their work, ours wouldn't be possible.We wanted to thank all our producers who believe in us and let us work with their products :