Restaurant Chablis
Our Team
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.
Formules
Starter + Main Course + Desert
5 courses inspired by the chef
7 courses inspired by the chef
5/6 courses inspired by the chef
* Except friday and saturday evening
Starters
- Beignet de seiche / salade hivernale / espuma d'échalote
- Gâteau de Saint Jacques / Sauce ecrevisse / purée chou-fleur
- Raviole de foie gras / légumes racine / bouillon volaille
Main courses
- Retour de pêche / choux vert / sauce meunière
- Cochon de la ferme de Clavisy / purée navet boule d'or / confit de cerfeuil tubéreux
- Tourte de chevreuil / purée de carotte à l'orange / pleurotte / sauce poivrade
Deserts
- Poire / dacquoise / caramel / crème patissière
- Tarte aux marrons / sorbet cassis / chantilly au chocolat
- Clémentine / pomelos / meringue
Our Wine list
La carte n'est plus disponible en ligne
Contact & Booking
Informations
- +33(0)3 86 33 96 39
- aufilduzinc@orange.fr
- 18 rue des Moulins, 89800 Chablis
FRANCE
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