Ginko
Lille, France
⭐1 Star
The Experience
From Michelin Guide
Near the Grand’Place, this unobtrusive eatery with a glazed facade is the brainchild of two pals, both of whom boast virtuoso CVs: Valentina Giacobbe was born in Italy and grew up in Asia, graduated in political science before she turned to cooking, training at Gaya with Pierre Gagnaire before working at Rozo and then at SOlange; and Julien Ingaud-Jaubert, who trained as a pastry chef and who has also worked in top establishments (Pierre Gagnaire, Meurin, La Laiterie). Their trendy venue is the picture of a sleek contemporary bistro complete with a red-brick wall, a tribute to Lille. Valentina’s creative, delicate recipes are both distinctive and exquisitely balanced. Her seasonal menu features dishes dominated by vegetables (like green peas paired with nettles or the wild garlic-flavoured hollandaise sauce that accompanies the cod), all of which might feature Italian or Asian accents. A fully vegetarian menu is also available.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Ginko in Lille:
1. Artistic and Symbolic Food Presentation
Ginko offers dishes with highly unusual and thought-provoking presentations, such as a spoon shaped like a tongue, a bowl shaped like a half-cut-open head containing lamb brain mousse, and desserts inspired by famous artworks. This artistic approach extends to ingredients and plating designed to provoke reflection on topics like ocean pollution and animal welfare—for example, fish wrapped in edible plastic and chicken feet served in a cage to symbolize caged farming conditions.
2. Use of Unconventional Ingredients and Themes
The menu includes daring ingredients rarely seen in fine dining, such as raw jellyfish, live bugs on cheese, flattened chicken head with sour cream, and desserts made with pig and deer blood. Some dishes incorporate elements like custard fermented with mold, coffin-shaped chocolate, and solidified honey with an ant inside. These choices challenge traditional culinary norms and engage diners in a multisensory experience.
3. Culinary Leadership and Fusion Influences
Ginko is helmed by Valentina Giacobbe, who brings a unique background combining Italian roots and Asian influences, along with a political science education before turning to cooking. Her creative, delicate recipes focus on vegetables with distinctive Italian and Asian accents, offering a fully vegetarian menu option. The venue itself is a sleek contemporary bistro with a red-brick wall paying tribute to Lille, reflecting a blend of modernity and local homage.
Ingredient Stars
From Visitor Experiences
- Green Peas: Paired with nettles, showcasing the restaurant's focus on seasonal vegetables.
- Wild Garlic: Used in a hollandaise sauce accompanying cod, highlighting the chef's creative use of local flavors.
- Nettles: Combined with green peas, demonstrating the chef's emphasis on using fresh, seasonal ingredients.
- Cod: Served with a wild garlic-flavored hollandaise sauce, showcasing the chef's skill in balancing flavors.
- Vegetable Peels: Used in a sensational butter, adding a unique twist to traditional accompaniments.
In The Media
Michelin Guide France 2025 gives new stars to 68 restaurants ...
Apr 1, 2025 ... News. Hong KongChinaEconomyAsiaWorldSport ... Valentina Giacobbe, from Ginko restaurant in Lille, was awarded the Michelin Young Chef Award.
scmp.com
Restaurants à Lille : pourquoi vous allez adorer Ginko et ...
Oct 25, 2023 ... Restaurants à Lille : pourquoi vous allez adorer Ginko et Arborescence. À TABLE. Ouverts récemment, ces deux établissements prouvent le ...
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