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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.

Au Fil du Zinc

New French Cuisine


Our restaurant offers you a reinvention of French Cuisine, meals based on fresh products in a cosy and friendly atmosphere.
Our menu, regularly renewed, is based on fresh and seasonal products.

  • All
  • Dishes
  • Team
  • Restaurant

couteau et fourchette

Formules

Starter + Main Course + Desert 32€
Starter + Main Course 26€
Main Course + Desert 26€
Menu dégustation 45€

5 courses inspired by the chef

Menu dégustation 60€

7 courses inspired by the chef

Contact & Booking

Informations

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

Please specify the menus below, or any other information your may find useful:

Pour les groupes, merci de nous envoyer un email sur aufilduzinc@orange.fr