/!\ Vous utilisez une version trop ancienne d'Internet Explorer,
merci de mettre à jour votre navigateur ou d'utiliser une alternative comme FireFox Mozilla ou Chrome.

Our Team



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.

Au Fil du Zinc

New French Cuisine

Our restaurant offers you a reinvention of French Cuisine, meals based on fresh products in a cosy and friendly atmosphere.
Our menu, regularly renewed, is based on fresh and seasonal products.

  • All
  • Dishes
  • Team
  • Restaurant

couteau et fourchette


Menu 3 services 34€ Noon / 38€ Evening & Weekend*

Starter + Main Course + Desert

Menu dégustation 49€ Noon, Evening & Weekend*

5 courses inspired by the chef

Menu dégustation 64€ (Noon / Evening)*

7 courses inspired by the chef

Menu Tasting 64€ (friday and saturday evening)

5/6 courses inspired by the chef

* Except friday and saturday evening

menu noel et saint sylvestre




Our Wine list

couteau et fourchette


La carte n'est plus disponible en ligne

Contact & Booking


The 'Au Fil du Zinc' restaurant is open for lunch and dinner, but is closed on Tuesdays and Wednesdays.

For groups, please contact us so that we can design a made-to-measure offer for you.

Please fill in the booking form below, we will come back to confirm to you within 24 hours.

Please, tell us if you have children for the organisation

Pour les tables de 6 personnes ou plus, nous proposons uniquement : les menus en 5 et 7 services ou Menu tasting les vendredis et samedis soirs

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

Pour les groupes, merci de nous envoyer un email sur aufilduzinc@orange.fr