Au Fil du Zinc

Seasonal vegetables are woven into all dishes in this restaurant, and sometimes in surprising combinations. Asparagus, for example, comes on the plate in three preparations: in a green soup, as fritters and with only the tops. Challans duck is accompanied by a cabbage and hazelnut vinaigrette mesclun, and fish of the day from small fishing boats, combined with gnocchi, turnips and turmeric sauce. All those goodies come from Japanese chef Ryo Nagahama who worked at Yannick Alleno in Le Meurice and l’Atelier de Joel Robuchon's in Paris, before becoming sous chef at l’Atelier de Joel Robuchon's in Tapeï.
Au Fil du Zinc
Rue des Moulins 18