Au Fil du Zinc

89800 CHABLIS
13.5/20
 Chef's Restaurant
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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

Today, it's one of the best restaurants in Chablis, neither too touristy nor too traditional, showcasing innovative gastronomic cuisine. Mathieu Sagardoytho has worked with Éric Briffard and Éric Frechon, bringing with him a solid background. His cuisine is both personal and well-crafted, featuring a fine combination of shiitake, Basque pudding, mussels from the island of Houat and fine brouillade, as well as roasted green asparagus with vine shoots, rhubarb, lemon balm and stracciatella, a red mullet from the Brittany coast, turnips from the Traverseines gardens confit with Corsican pomelo juice, warm vinaigrette with red mullet livers and black curry, beef from the Clavisy farm, Swiss chard, wild garlic, parmesan, black garlic and jus à la diable, an elegant dessert of strawberries, peas and elderflowers. Very fine cellar.
LOCATION

LOCATION

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Address 18 Rue des Moulins
89800 Chablis
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People
  • Mathieu Sagardoytho
    Mathieu Sagardoytho Chef
    Mathieu Sagardoytho Mathieu Sagardoytho Chef