Julien INGAUD-JAUBERT
Pastry Chef : 1 restaurant Julien Ingaud-Jaubert, pastry chef at Lille's Ginko restaurant (2 toques), offers a refined, precise style of patisserie, a blend of gourmet pleasure and emotion, inherited from his experience working with some of the world's greatest chefs.
Born in 1992, Julien Ingaud Jaubert began his career in the kitchen with a BEP and a Bac Pro in Perpignan. "At first, I wasn't particularly interested in pastry-making," he admits. However, he soon turned his attention to it, influenced in particular by his uncle, a well-known pastry chef in the Pyrénées-Orientales region: "The fact of having someone from my family in charge of a high-quality store made me want to do it. at Easter, he would bring us back magnificent pieces of chocolate." He began with a season in Corsica, then left for Paris. High-end establishments opened up new perspectives for him.
Key learning experiences
In 2015, he joined Pierre Gagnaire, first at the former Gaya and then at the rue Balzac restaurant (5 toques). After two years' experience, where he met Valentina Giacobbe, he took up a position as head pastry chef, baker and chocolatier at the Hotel des Airelles in Courchevel, still under the guidance of Pierre Gagnaire. "He's probably the chef who made the biggest impression on me, because of his humanity and his way of looking at things. "
In 2018, he moved to Lille alongside Valentina Giacobbe: she helped open Le Rozo with Diego Delbecq, while he joined Marc Meurin at Château de Beaulieu (3 toques). After a year, he continued his career at La Laiterie with Édouard Chouteau (3 toques), then at La Table du Clarance Hôtel (2 toques).
The Ginko adventure
In 2023, Julien Ingaud-Jauber and Valentina Giacobbe opened Ginko in Lille. Here, the patisserie works in close dialogue with the kitchen. "Our proposals may seem simple, but they are always highly technical in their construction," he emphasizes.
As part of a generation that "desugars desserts", he seeks to strike the right balance between greediness, acidity and sweetness. His approach is rooted in a desire to highlight everyday products: "We try to embellish everyday, local products. We offer things that people want to eat, and that allows us to convey a real emotion." This apparent simplicity earned Julien Ingaud-Jaubert the Trophée Pâtissier du Gault&Millau Tour des Hauts-de-France 2025.
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