Au Fil du Zinc

Au Fil du Zinc is a contemporary French restaurant in the heart of Chablis and its vineyard, housed in a 12th‑century water mill whose dining room is dressed in Burgundy stone and exposed wooden beams. The house champions gastronomy and sharing, pairing modern cooking with respect for high‑quality, locally sourced ingredients; it is Michelin‑selected and asks to be informed of dietary restrictions at booking. The dining room literally spans a bief of the Serein river; guests may sit along a zinc counter or at tables set above the flowing water beneath the floorboards. The kitchen focuses on modern French dishes from seasonal, locally sourced produce and works with a wide network of local suppliers — farms; meat and poultry suppliers; aquaculture and fish suppliers; market gardeners; and local cheesemakers and millers — whom the team thanks on their website. A curated wine list and wines‑by‑the‑glass are chosen to harmonise with the cuisine. Chef Mathieu Sagardoytho trained under Éric Briffard and Éric Fréchon, was head chef at Agapé in Paris and took over the restaurant in June 2020, shaping the kitchen while preserving its spirit; his approach, rooted in family butchery and work with his grandmother, prioritises great products and conviviality at the table. Specialities include the Menu Découverte (six‑course tasting), the Menu Déjeuner (fixed three‑course lunch: entrée, plat, dessert), à la carte seasonal creations, a tasting menu with optional wine pairing and terrace aperitifs facing the Grands Crus.