Au Fil du Zinc

Au Fil du Zinc is a Michelin Plate holder where chef-owner Mathieu Sagardoytho runs a creative, ingredient-focused kitchen. The menu is built on specific sourcing: mackerel from Trinité-sur-Mer, lamb from Clavisy farm, and plums from Yonne, reflecting a modern bistro approach that has earned recognition from both Michelin and GaultMillau. It operates at the thoughtful end of Chablis dining, pairing this culinary rigor with one of the town's most serious Chablis wine lists. The setting is a historic mill on the Serein river, offering a deliberate dining experience for visitors who come to eat as well as drink.