Top 5 places to eat out alone

"He's the one!"This comment, uttered discreetly in the kitchens of La Chèvre d'Or, in Eze, when Franck Tesson joined his table for a reserved dinner many years ago, is one that the head of chef relations at Gault&Millau remembers.fes at the Gault&Millau guide remembers. The interviewer admits it made him smile, but he's used to it. " In nine cases out of ten, I go to restaurants on my own," says this gastronomy enthusiast, who has been scouring the Guide Jaune for good addresses for over two decades. And he admits that "in the imagination of a large number of French people, it's not natural to go to a restaurant unaccompanied, unless you have a job like mine".

As a convivial outing, dining has that social bond that brings all generations together. We go out with the family, or spend a good time with friends. The latest American Express Lifestyle Trends survey*, published last June, showed that the main expectation of the French when they go out to eat is to share a delicious moment together. And we're not talking about cooking, but about a mutual pleasure. In short, even though the gastronomic experience has become a real activity for a certain number of enthusiasts who don't hesitate to organize a trip based on good restaurants to try out, it's still taboo to make a reservation for just one person (what's more, when certain restaurants don't allow it... Yes, they do!).

But things are changing. "Our interviewers, who tend to be younger, don't come back to us with any comments or embarrassments after having frequented an address. 25 years ago, it's true that a woman alone in a restaurant would not go unnoticed," Franck Tesson points out. He adds: "back then, she was either seen as an investigator, or as potential prey in the eyes of a male clientele with evil intentions".

However, it's not so easy to take the plunge and reserve a table when you already know that you won't be accompanied. That's why we've decided to guide you through this new experience, so that you no longer have to wait for a loved one to accompany you to discover that table you've been dreaming of. " What's more, there are more positives than negatives to dining out alone," says Franck Tesson. With the expert advice and analysis of this seasoned solo dining researcher, here are five types of table to help you get through this stage.

* Survey conducted from May 3 to 10, 2024, with 1,000 people from a nationally representative sample of the French population aged 18 and over. Sample questioned by Internet via the Ipsos Access Panel Online. Quota method: gender, age, profession of interviewee, urban area, region.

The chic table, Substance in Paris

"You'll feel right at home at Matthias Marc's table. There are a few stools in front of the kitchen. You'll be able to chat easily with the Substance brigade (3 toques)" recommends Franck Tesson. The experience served up by this former pupil of Christophe Moret reflects the image of this new generation of young chefs who are opening tables with a relaxed atmosphere, while promising gastronomic immersion. " They don't have a culture of stilted hospitality, and that's not what they're about anyway," emphasizes the interviewer, adding that the clientele is a mixed bag. Victor Mercier (Fief), Mallory Gabsi... There's no shortage of examples in Paris. These are just some of the options for reserving a table at a restaurant on your own. " By comparison, it's best to avoid bourgeois restaurants in regions where families are accustomed to getting together for a family meal on Sundays" illustrates the gastronome, who also recommends focusing on weekday lunches to try this solo experience.

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The table to go unnoticed, Foujita in Paris

A stone's throw from the hustle and bustle of the Nipponese tables in the famous Saint-Anne district, this cantine, or rather sushiya, is the place to eat quickly and well. Because we come here to devour the famous Japanese rice bites, if not natto, made from fermented soy beans. You're alone, facing the counter, and that's the way it goes. So there's no reason to question the looks you're getting. " You don't feel as isolated at a counter as you do at a table," says Franck Tesson. And, given the popularity of these places, you can't spend four hours at a table, as everything follows on from one another. No time for others to wonder why you're not accompanied. In fact, they probably are too!

The gourmet table, Origines in Le Broc

Whether you're dining alone or with just the two of you, gourmet restaurants have the class to take care of all their guests, as at Adrien Descouls'. The former Top Chef contestant is back in his native Auvergne. At his place, there's no risk of feeling lonely as the valley winds its way down to the volcanoes. A moment of introspection, then, facing the bay windows, at the Origines table (3 toques) where calm is a key ingredient to savor the young chef's gastronomic delights, a true declaration of love for Auvergne's terroir and craftsmanship. "Gastronomic restaurants have the know-how to keep a low profile when guests are dining in pairs, whereas if you're on your own, the service usually knows how to put you at ease and help you have a good time," says the interviewer. However, there is a but to bear in mind: "If you book in a restaurant with a superb view, it's not certain that you'll enjoy the most beautiful table. It's often reserved for couples who choose the place for its panorama rather than its cuisine", warns the investigator. And he adds , "the service can imagine that you won't have a special occasion to celebrate".

Aurelio Rodriguez

The table to start the conversation, Bombance in Rennes

Bistronomy is a good balance for those who prefer well-crafted dishes but prefer to avoid the hushed atmosphere of a large restaurant. Pierre Hollerich and Gaëtan Coculo, who worked for several months to bring Bombance to fruition, do just that. Acting as a wine bar (and even a cellar), Bombance has a room that's just right for sharing a table, in the truest sense of the word, while finding an attentive ear, that of sommelier Pierre Hollerich, to chat with. The topic of conversation can easily revolve around the natural wines and nuggets on the menu : "When there's more than one person at a table, the service tends to take a back seat, whereas when you're alone, the customer feels more at ease prolonging the discussion", says Franck Tesson.

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The convivial table, Vico Pizzzza in Lyon

Because it's not so easy to reserve a table to eat unaccompanied, you might as well choose a convivial address where everything is relaxed. Head to Lyon's peninsula to savor the pizzas of a band of friends made up of Sébastien Bourg-Banville, Ulric Gaignard, Victor Legrand, Pietro Portalupi and Arthur Verdiel. The latter had the delicious idea of drawing on good Italian products to prepare their menu. It all began when the health crisis prompted Victor and Ulric to try their hand at pizza-making. Place Carnot is a cardboard box, just like the one you can ask for to take away your diavola if the experience of lunching/dining alone isn't conclusive...From Franck Tesson's point of view, the wrong choice in Lyon would be to opt for an address with a festive atmosphere like a bouchon. "You run the risk of appearing out of place, and that could make you feel uncomfortable," he says.