At the heart of the gastronomic excitement, Valentina Giacobbe and Julien Ingaud-Jaubert have transformed the Ginko restaurant into a temple of exceptional cuisine. Their collaboration fuses creativity and passion to offer an unforgettable culinary experience. Come discover how these two talented chefs have redefined the codes of gastronomy and delighted the taste buds of the most demanding gourmets.
A decisive meeting and a shared project
At 31 years old, Valentina Giacobbe, head chef, and Julien Ingaud-Jaubert, pastry chef, opened their first restaurant in the heart of Lille. The couple met at Gaya, Pierre Gagnaire’s restaurant, where they developed a professional and personal camaraderie that would lead them to a shared project: Ginko.
A setting conducive to friendliness
The large bay window of the restaurant offers a stunning view of the beautiful Saint-Eustache church. This opening to the outside creates a light and inviting atmosphere, ideal for pleasant meals with friends or for intimate dinners. Valentina and Julien wanted the ambiance to be both friendly and intimate, reflecting their love for “simple sophistication”.
An innovative and local menu
On the menu, innovation is key with non-alcoholic cocktails that perfectly complement the dishes. These beverages, like the refreshing beet and white tea kombucha blend, are designed to enhance the flavors without overpowering them.
Local beers also have a prominent place, often preferred over wine by regulars of the establishment. This choice reflects the chefs’ commitment to local life and the culinary culture of the region.
Attentive and warm service
Hospitality is a central element at Ginko. The service is distinguished by its smile and constant attention. Regulars feel at home here, willingly engaging with the head waitress and other team members.
Signature dishes and environmental commitment
The menu at Ginko celebrates simplicity and authenticity. The cod, for example, is served plain: a beautiful piece accompanied by seasonal vegetables and a reimagined XO sauce by Valentina. This sauce, inspired by the chef’s childhood in Asia, is prepared without pork but with scallops, garlic, and shallots. The result is a dish that is both complex and perfectly balanced.
A special mention goes to the house-made butter, made with vegetable trimmings, a choice that reflects the couple’s commitment to reducing food waste and elevating plant-based ingredients.
Refined desserts
Julien Ingaud-Jaubert, pastry chef, never fails to amaze with his delicate creations. One of the standout desserts is a madeleine served with a honey sorbet, enrobed in a milk mousse, which charms with its simplicity and refinement.
A complete tasting experience
At the end of the meal, the offered infusions conclude the culinary experience in an original and gourmet way. The roasted buckwheat, in concoction, leaves an unforgettable final note. This passionate chef couple is not finished surprising us and making a name for themselves.
Practical information
4-course menu (classic or vegetarian) at 65 euros, 6 courses at 85 euros. Lunch (starter, main course, dessert) at 40 euros.
Ginko, 70, rue de l’Hôpital-Militaire, 59 800 Lille. Tel.: 03 20 77 64 03.
Source: www.lejdd.fr
