Access for people with disabilities | Garden | Terrace
Budget(€)
Indicative price per person (excl. drinks)
25 to 75
Gault&Millau's review2026
Housed in a single-storey villa in Cenon, Paradoxe's ambitions are clear from the outset: a luminous dining room with round oak tables, a wine cellar visible from the entrance, and a sincere welcome orchestrated by Sylvain, an attentive, smiling maître d' who manages his room with efficient discretion. His perfect knowledge of the wine list (nearly 500 references) is a real asset, and his recommendations are always right on target. In the kitchen, chef Gilbert Okoin imposes a clear style: seasonal products worked with precision, surprising but coherent combinations of flavors. The remarkably creamy corn with olive oil, the perfectly snacked scallops with smoked butter emulsion, and the pollack in ballottine with Brussels sprouts and pear jus are testimony to his technical mastery. The chocolate-beet dome concludes the meal with character.
