Welcoming:6/10 Menu Choices: 6/10 Food Presentation: 7/10
Food Temperature: 7/10 Food Taste: 13/20 Service: 6/10
Ambiance/Music: 7/10 Architecture/Interior: 8/10 Air Quality: 9/10
Total: 69/100
Ginette, located in the heart of Gemmayze, has been the talk of town for sometime now. This funky and trendy concept space hosts a coffee shop and restaurant, an art gallery, and a boutique… all in one location hidden behind tall green trees that offer a calm shade for anyone dropping by. I’ve been here many times but have never for lunch. Let’s see what this place has to offer.
- Breakfast
- Open face sandwiches
- Panini
- Ginette Specials
- Salads
- Quinoa’s
- Soup of the day
- Desserts
- Fresh Juices
- Water and Sodas
- Illy Caffe
- Dammann Freres tea
- Ice cold drinks
- Wine selection
- Beer selection
- Croque Ginette: Emmental, grilled zucchini, tomatoes, bechamel sauce topped with a fried egg served with salad, 18,750L.L: It is good until you bite into the cold tomato that adds an unneeded sweetness and unpleasant feel. I would have had a perfect texture without the tomato
- Roast Beef: Australian roast beef, arugula, parsley and radish 29,750L.L: This is nice, fresh and generous; The mustard flavor with crunchy toasted bread that’s enjoyable. Just when you think that the experience is done, the pepper tickles your tongue adding a touch of finesse. I loved this plate’s generosity and presentation
- Goat cheese salad: Warm goat cheese, dried figs, pine nuts, arugula and balsamic glaze 22,000L.L: Thick goat cheese pieces served on round slices of bread presented on a bed of rocket leaves and slices of dried fig. I loved the mix of grilling, felt by the pine nuts, the sweetness the figs add and the lemon strength making this simple creation an enjoyable one.
- Smoked Salmon and Potato: Smoked salmon slices served with a potato salad, potatoes, green onions, parsley, mint and olives 26,000L.L: This potato and salmon salad is simply dull. A bizarre kind of salad where the only thing with taste is the salmon. The potatoes need salt, pepper, lemon and maybe mayonnaise. It’s not something I personally recommend.
- Pan Bagnat: Homemade bun, tuna fillet, eggs, tomatoes, sucrine and olives with mayonnaise served with salad 24,000L.L: It’s sad to mix a tuna that dry with a bun that soft and good. What looks like a tuna burger can be an innovative creation… But sadly it was super dry and hard for me to swallow. The tuna needs some kind of marination, lemon or maybe a sauce that blends the ingredients together. I liked the freshness of the vegetables, the sweetness added by the tomatoes and the eggs for an interesting flavor. But the tuna… Please!
- Chicken Quinoa Salad: Quinoa, grilled chicken slices, dried cranberries, cucumbers, tomatoes, green onions, mint and parsley 24,750L.L: Same problem as the Pan Bagnat: a dry piece of chicken and a salad that needs to be juicier. I enjoyed the freshness of the vegetables but that’s not enough. The salad needs more… More of everything. More cranberries, more sauce, more flavor and more cooking time for the quinoa
- Croque Monsieur: Emmental, ham and bechamel sauce, served with a side salad 21,000L.L: Good, not innovative. Nothing to write home about but a generous portion to be fair and surely premium ingredients. 21,000L.L ? duh!
- Chocolate cake: It’s great but can be excellent if the chocolate is a bit more consistent
- Banana Cream Pie: Mouthwatering… That’s worth an article on its own.
- Cheese cake with raspberry sauce: A good chocolate cake, perfect banana pie but the cheese cake is to be fine-tuned. I didn’t like it at all; It’s too soggy and needs more consistency and definitely more personality
- Tarte Tatin: This upside-down tart with its caramelized apples in butter and sugar is served warm on a crunchy pate sable. I loved it. That’s simply the best thing I’ve had today
The minus:
- Food is way too expensive! 60$/person! in a caffe, to eat simply sandwiches… is not too logical and that without alcohol
- The ingredients are here, the knowhow is here but every single plate lacks something. Here and there, a hint of salt, some lemon, a bit of baking, crispiness… A lot can be improved, reaching perfection
I personally think that the food at Ginette can be much better. The right ingredients and know how are here, but with some added love and some finesse it can become much better. Some basic taste spells include lemon, salt and pepper, the simplest and most basic ingredients; They are not mastered making the lettuce salad feel dull and the main ingredients loose their importance. I’ll come back for sure… for the desserts until things are improved.
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