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About us

 

Ryo NAGAHAMA
Fabien ESPANA

Ryo Nagahama, our chef, has worked at the Joël Robuchon l'ATelier restaurant in Paris. He has also worked with Yannick Alleno at LeMeurice restaurant. Then, he was Joël Robuchon sous-chef in Taipei.

Fabien Espana, Léon Bienvenu's grandson, comes from the small village of Irancy, close to Chablis. He managed the Soufflot restaurant in Irancy for seven years.

Menus

couteau et fourchette

Formules

Menu Starter, Main Course, Desert

34 € noon (Except saturday and sunday)


38 € evening (Except friday and saturday)


Download the menu here

Menu Dégustation

49 € five courses (Except friday and saturday evening)


64 € seven courses


Please tell us about your allergies and / or any dietary restrictions when booking

Net prices, service included

Wine list

couteau et fourchette

 

Wine and food pairing

22 € for 3 services


28 € for 5 services


36 € for 7 services


Download our wine menu

Net prices, service included

Au Fil du Zinc welcomes you for lunch and dinner Wednesday to Sunday (12 p.m. - 1 p.m. / 7:30 p.m. - 9 p.m.)

Groups:

 For groups from 8 people, we offer the tasting menu in 5 or 7 courses. Depending on the booking volume, groups of more than 10 people can be placed in our private room adjoining the restaurant. For any group reservation request, please contact us directly via contact@aufilduzinc.fr

Please fill out the reservation form below, we will confirm within 24 hours.

Please specify the menus below, or any other information your may find useful:

*mandatory field