Au Fil du Zinc

Rating: 13.5
Author: Gault&Millau

89800 CHABLIS

13.5/20
Chef's Restaurant

BOOK

3 PHOTOS

Chef: Mathieu Sagardoytho
Cooking: French | Local | Modern
Services: Access for people with disabilities | Private Parking
Style: With family

Budget (€)

Indicative price per person (excl. drinks)

47 to 92

Gault&Millau's review 2026

While some restaurants are slowly making the transition to wine bar, there are fewer who are doing the opposite. Fil du Zinc is one of them, having become a fine gastro restaurant in the elegant, sober setting of a modernized winegrower's house in the heart of Chablis. With Mathieu Sagardoytho, the chef, increasingly precise and at ease, and an elegant, committed and responsive front-of-house team. After the gourmet appetizers (escargot en bouchée, petit pois et crème de lard...), the restored flavor of white asparagus, married to Crisenon trout and pomelo, more a salad than a dish but very pleasant, precedes a rich and classic composition, supreme of chicken fondant with leg in karaage, morels in yellow wine, watercress coulis, wild asparagus and poultry jus. We finish with a fresh seasonal dessert (strawberry, elderflower, almonds and peas), simple and neat. Cave de chablis extended to the whole of Burgundy, with some interesting costs, well recommended.