Ginko

The story

Ginko – Modern Cuisine in Lille, Michelin-Starred Restaurant by Chef Valentina Giacobbe

A restaurant shaped by a global journey

On the quiet rue de l’Hôpital-Militaire, across from the 17th-century Église Saint-Étienne, Ginko occupies the space of a former neighbourhood bar. The renovation, led by the architecture firm Pollux, kept the local red brick and added oak flooring, walnut tables and soft textiles – a warm, uncluttered setting for the gastronomic work of chef Valentina Giacobbe and pastry chef Julien Ingaud-Jaubert.

A duo with deep roots in starred kitchens

Valentina Giacobbe’s path to the stove was anything but linear. Born in Italy, she grew up in Japan, South Korea and the Philippines, then lived in Russia and Italy before settling in France. After studying political science, she followed her passion into the kitchens of Pierre Gagnaire (three Michelin stars), where she met Julien Ingaud-Jaubert. She later worked with Christophe Saintagne in Paris and then with Diego Delbecq at Rozo in Lille, contributing to that restaurant’s first Michelin star. In March 2025, she received the Michelin Young Chef Award alongside Ginko’s first star.

Julien Ingaud-Jaubert trained in Parisian starred restaurants, eventually becoming pastry chef at several Pierre Gagnaire establishments. His pastry style – “seasoned”, with precise sugar levels and whole-fruit work – draws on vinaigrettes, sauces and consommés. In October 2025, Gault & Millau named him Pastry Chef of the Year.

A cuisine built on seasonality and zero waste

Ginko’s modern cuisine changes with the seasons, sourcing from local producers who work organically or in permaculture. Vegetables take centre stage on every menu. The kitchen practices a no-waste philosophy: peels and trimmings become vinegars, fermentations, powders or compound butters. Their signature cocktail, Figue et Feuille, uses fig scraps to make the vinegar and alcohol.

The restaurant offers a dedicated Végétal tasting menu – fully vegetarian and easily adapted to vegan – that showcases this vegetable-first approach. Wine and non-alcoholic pairings are chosen from domains that respect organic or sustainable farming.

An intimate, professional experience

The dining room seats up to 8 at a chef’s table facing the kitchen, ideal for private events. Service is relaxed but precise, with handmade ceramic plates by Charlotte Caulliez of Wambrechies. Ginko’s Michelin star and Gault & Millau accolades reflect a kitchen that balances technique with genuine warmth – a rare combination in Lille’s fine-dining landscape.