{"id":8138,"date":"2025-07-08T17:10:31","date_gmt":"2025-07-08T15:10:31","guid":{"rendered":"https:\/\/www.vegansuitestyle.com\/?p=8138"},"modified":"2025-09-19T16:42:24","modified_gmt":"2025-09-19T14:42:24","slug":"ginko-la-nuova-stella-sostenibile-della-gastronomia-francese","status":"publish","type":"post","link":"https:\/\/www.vegansuitestyle.com\/en\/2025\/07\/08\/ginko-la-nuova-stella-sostenibile-della-gastronomia-francese\/","title":{"rendered":"GINKO: the new sustainable star of French gastronomy"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the heart of<strong> Lille<\/strong>, a few steps from the Grand-Place and right in front of the seventeenth-century Church of Saint-\u00c9tienne, the <strong><a href=\"https:\/\/www.ginkorestaurant.fr\/\" target=\"_blank\" rel=\"noreferrer noopener\">Ginko<\/a><\/strong> restaurant came to life in September 2023, a refined gastronomic oasis led by chef <strong>Valentina Giacobbe<\/strong> and pastry chef <strong>Julien Ingaud-Jaubert<\/strong>. A project born from a deep bond, both personal and professional, which won its first Michelin star and the prestigious Young <strong>Chef Award 2025 <\/strong>on March 31st of this year at the Robert Schuman Convention Center in Metz.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><em>\u00abValentina&#8217;s creative and delicate recipes are both distinctive and exquisitely balanced. Her seasonal menu features dishes dominated by vegetables (\u2026). Each dish has Italian and Asian aspects and, for vegetarians, there is a whole menu available\u00bb.<\/em><\/p>\n\n\n\n<div style=\"height:49px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div style=\"height:49px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>A cuisine that reflects an identity<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div style=\"height:51px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large is-style-default\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"8103\" src=\"https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/Camille-et-Diego-1-1024x576.jpg\" alt=\"\" class=\"wp-image-8103\" srcset=\"https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/Camille-et-Diego-1-1024x576.jpg 1024w, https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/Camille-et-Diego-1-300x169.jpg 300w, https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/Camille-et-Diego-1-768x432.jpg 768w, https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/Camille-et-Diego-1.jpg 1350w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Valentina Giacobbe, the Chef of Ginko, was born in Paris to Italian parents and was a citizen of the world for many years. Her style blends Mediterranean roots with Far Eastern traditions, the result of a childhood spent between Japan, South Korea and the Philippines thanks to her mother&#8217;s work at the embassy. After graduating in Political Science at LUISS in Rome, she decided to embark on the path of cooking, perfecting herself at the Ferrandi school in Paris and working alongside big names in starred restaurants, from <a href=\"https:\/\/pierregagnaire.com\/en\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Pierre Gagnaire<\/strong><\/a> to <strong><a href=\"https:\/\/www.instagram.com\/diegodelbecq\/\" target=\"_blank\" rel=\"noreferrer noopener\">Diego Delbecq<\/a><\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The result is a contemporary, plant-based and sustainable cuisine, based on techniques and influences learned during her travels, seasonal ingredients, where each dish tells a story made of &#8216;very elaborate flavors&#8217;, memories and respect for nature.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">His partner, Julien Ingaud-Jaubert, pastry chef, has a more linear but equally solid path, with experience in several starred restaurants in France (<strong><a href=\"https:\/\/pierregagnaire.com\/en\" target=\"_blank\" rel=\"noreferrer noopener\">Pierre Gagnaire<\/a><\/strong> himself, <strong><a href=\"https:\/\/www.lechateaudebeaulieu.fr\/#close\" target=\"_blank\" rel=\"noreferrer noopener\">Ch\u00e2teau de Beaulie<\/a> \u00e0<\/strong> Busnes, <a href=\"https:\/\/www.lalaiterie.fr\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Laiterie<\/strong><\/a> et <a href=\"https:\/\/www.le-clarence.paris\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>le Clarance<\/strong><\/a>), which have shaped his creativity by giving a precise taste to his lively pastry in which sugar is measured and fruit is worked in his own way.<\/p>\n\n\n\n<div style=\"height:48px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Tasting menu, without waste<\/strong><\/h2>\n\n\n\n<div style=\"height:48px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The gastronomic proposal is divided into three tasting menus, one of which is<strong> entirely vegetarian<\/strong> (and adaptable to vegan on request), built around <strong>seasonality<\/strong> and the<strong> absence of waste<\/strong>. Each ingredient, especially fruit and vegetables, is used in its entirety: vegetable peels with aromatic herbs become butter, stems are transformed into vegetable broths, fruit scraps create vinegars, fermentations or signature cocktails such as the surprising \u201c<strong>Fig and Leaf<\/strong>\u201d.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div style=\"height:49px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"576\" data-id=\"8120\" src=\"https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/GINKO-Cuisine-2-1024x576.jpg\" alt=\"\" class=\"wp-image-8120\" srcset=\"https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/GINKO-Cuisine-2-1024x576.jpg 1024w, https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/GINKO-Cuisine-2-300x169.jpg 300w, https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/GINKO-Cuisine-2-768x432.jpg 768w, https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/GINKO-Cuisine-2.jpg 1440w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Ginko collaborates with <strong>small local producers<\/strong>, selected for their commitment to <strong>organic farming or permaculture<\/strong>, supporting an ethical and low environmental impact supply chain. A cuisine that is aware, responsible and eco-friendly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The care is also reflected in the <strong>wine list<\/strong>, which offers labels selected from <strong>organic or sustainable winemakers<\/strong>, in line with the values \u200b\u200bof the restaurant. The <strong>non-alcoholic<\/strong> drinks are no exception: they too are designed to enhance the meal and tell, through fermentations, extracts and infusions, another way of understanding the pairing at the table. The trained and welcoming dining room staff guides the experience with expertise.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div style=\"height:49px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>A warm and comfortable design<\/strong><\/h2>\n\n\n\n<div style=\"height:52px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The architectural project, designed by the <strong><a href=\"https:\/\/www.adpollux.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pollux<\/a><\/strong> studio, has transformed the spaces of a former bistro in the neighborhood into a &#8216;comfortable&#8217; restaurant. The design is based on the use of raw materials such as the use of<strong> raw oak for the floors<\/strong>, <strong>walnut wood for the floors<\/strong>, but also the characteristic<strong> red bricks of Lille on the walls and fabrics in neutral tones<\/strong>, in a perfect balance between tradition and modernity.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The <strong>table d\u2019h\u00f4te<\/strong>, positioned in front of the kitchen, offers <strong>6 to 8 seats<\/strong> for an immersive gastronomic experience, in direct dialogue with the brigade. The ceramics, custom-made by the artist  <strong><a href=\"https:\/\/charlottec-creations.fr\/boutique\/page\/2\/\" target=\"_blank\" rel=\"noreferrer noopener\">Charlotte Caulliez<\/a><\/strong>, are the ideal choice for table service, as they enhance the beauty of the dishes without ever obscuring it.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div style=\"height:57px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image aligncenter size-large\"><img decoding=\"async\" width=\"1024\" height=\"922\" data-id=\"8115\" src=\"https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/Charlotte-Caulliez-1-1-1024x922.jpg\" alt=\"\" class=\"wp-image-8115\" srcset=\"https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/Charlotte-Caulliez-1-1-1024x922.jpg 1024w, https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/Charlotte-Caulliez-1-1-300x270.jpg 300w, https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/Charlotte-Caulliez-1-1-768x692.jpg 768w, https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/Charlotte-Caulliez-1-1.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<div style=\"height:48px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">                                                   <em>Ginko: from the ginkgo biloba tree, a symbol of strength<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div style=\"height:61px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ginko: a project built on vision<\/strong><\/h2>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The name of the restaurant pays homage to the thousand-year-old <strong>ginkgo biloba tree<\/strong>, known for its resilience. And this is precisely the soul of Ginko: <strong>resilient, visionary and rooted in respect for the planet<\/strong>. Not just a simple restaurant, but a project founded on precise choices: sustainability, seasonality, short supply chain, and quality. A contemporary cuisine that enhances plants, reduces environmental impact and aims for excellence.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div style=\"height:51px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"944\" height=\"721\" src=\"https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/GINKO-tavoli.jpg\" alt=\"\" class=\"wp-image-8109\" srcset=\"https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/GINKO-tavoli.jpg 944w, https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/GINKO-tavoli-300x229.jpg 300w, https:\/\/www.vegansuitestyle.com\/wp-content\/uploads\/2025\/07\/GINKO-tavoli-768x587.jpg 768w\" sizes=\"(max-width: 944px) 100vw, 944px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udccd Lille \u2013 Rue de l\u2019H\u00f4pital Militaire<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83c\udf10 www.ginkorestaurant.fr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\ud83d\udcf8 @restaurantginko<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In the heart of Lille, a few steps from the Grand-Place and right in front of the seventeenth-century Church of Saint-\u00c9tienne, the Ginko restaurant came to life in September 2023, a refined gastronomic oasis led by chef Valentina Giacobbe and pastry chef Julien Ingaud-Jaubert. A project born from a deep bond, both personal and professional, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8326,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-8138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-restaurant-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>GINKO: the new sustainable star of French gastronomy - VeganSuite<\/title>\n<meta name=\"description\" content=\"GINKO: the new sustainable star restaurant of French gastronomy in Lille founded by Valentina Giacobbe and Julien Ingaud-Jaubert.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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