Why It’s Easier Than You Think to Score a Coveted Table When Visiting Paris for the Olympics

Savvy travellers who plan their trips around dining at their destination’s most in-demand restaurants know that securing a reservation at a top Paris eatery isn’t an easy proposition on any given day.

Come the Olympics in July, when the city is flooded with tourists, one would expect the jockey sport to snag a table to be that much more intense. But that’s not necessarily shaping up to be the case. As of mid-May, Parisian insiders such as hotel managers, restaurant owners, and local luxury concierges reported that inquiries at sought-after spots were no higher than usual, foretelling a potential opportunity for visitors looking for a fine-dining experience during the games.

The time to book falls over the next few weeks given that many top spots don’t take reservations until one month before the dining date.

The Michelin-starred Jean Imbert Au Plaza Athenee and Le Relais Plaza, both at Hotel Plaza Athenee and helmed by the renowned French chef Jean Imbert, are two examples.

Francois Delahaye, the COO of the Dorchester Collection, a hospitality company that includes the Plaza Athenee and a second Paris property, Le Meurice, says that his regular guests who are visiting for the games and Parisians who frequent the restaurants know not to call too far in advance of when they want to dine.

Further, he doesn’t foresee reservations being a challenge at either venue or at Le Meurice’s two-Michelin-starred Restaurant Le Meurice Alain Ducasse.

“Booking for the restaurants won’t be an issue because people are planning meals at the last minute,” Delahaye says. “Also, the people who are in Paris specifically for the Olympics are here for the games, not to eat at restaurants. They’re not the big-spending clientele that we usually get.”

Delahaye doesn’t expect the kinds of peak crowds that descend on fine dining during Fashion Week each spring and autumn, for example, when trying to land a seat at the three eateries is nearly impossible. “People are fighting to get in,” he says. “You need to book through your hotel’s concierge, have an inside source, or be a hotel or restaurant regular.”

Several Paris luxury concierge companies echoed Delahaye’s perspective

Manuel de Croutte, the founder of Exclusive & Private, says that Paris regulars probably aren’t planning a trip when the Olympics transpire—from July 26 to Aug. 11—because they want to avoid the tourist rush. “We’ve gotten some reservation requests from people who’ve heard about us but not nearly as many as we usually get when the very wealthy travellers are here,” he says.

During peak periods like the French Open or Fashion Week, de Croutte says that his job entails making bookings for travellers who don’t have any other way to get into buzzy or Michelin-starred establishments.

“You’re unlikely to get a table at a see-and-be-seen place without knowing someone,” de Croutte says. “No one picks up the phone or answers email.” He says his team has established relationships with managers and owners of many of the hot spots in Paris and often visits them in person to land tables.

Exclusive & Private’s Black Book of Paris restaurant recommendations for Olympic visitors span a broad range, from casual bistros to fine-dining.

Michelin eateries include the three-star Le Gabriel at La Reserve, the two-star Le Clarence near the Champs-Elysee, and the two-star Le Taillevent.

Spots without a Michelin star but equally notable are also on de Croutte’s list: L’ Ami Jean offers traditional and flavourful southwestern French cuisine, Allard is a brasserie from Alain Ducasse, and Laurent serves French food to a fashionable set.

“My favourite neighbourhood for restaurants is Saint Germain de Pres,” de Croutte says. “You’ll find unassuming but chic names with excellent food and a great vibe. You can book with these places directly if you’re here for the Olympics, but don’t wait until the last minute because they will get filled.”

He also cautions that some Paris eateries are asking for nonrefundable prepayments for reservations during the Olympics.

“Be sure you want to go before committing and ask about the refund policy if you are charged,” he says.

Stephanie Boutet-Fajol, the founder of Sacrebleu Paris, says her bespoke travel company charges a lump sum of about US$750 to make all the restaurant bookings for the Olympic period, though the price varies depending on the dates and the number of restaurants that a client requests. “Reservations around the closing ceremony are harder to come by because that’s when more elite travelers are coming to Paris and want the chic restaurants that are always difficult to get a table at,” she says.

Meanwhile, chefs at some Michelin-starred restaurants share that they have tables available during the Olympics and welcome travellers to their establishments.

Thibaut Spiwack, for one, behind the Michelin-starred Anona, serving modern French cuisine, and the culinary consultant for the popular Netflix series Emily in Paris , says that he is open for reservations.

“My team and I look forward to sharing a culinary experience with new clientele that I hope will remain in their memory,” he says.

Spiwack suggests that travellers check out other worthwhile restaurants where he himself dines. For terrific wine, there’s Lava, and for Italian, he likes Epoca where the pastas are “divine.” Janine is the best bistro in town, and Prima wins for a pizza fix, he says.

“You have a lot of restaurants in Paris to pick from,” Spiwack says. “You just need to determine where you want to go, and book as soon as you can.”

Luke Michel has already lived through two technology overhauls in his career, first desktop publishing in the 1980s and online publishing later on. But AI? He’s had enough.

So when his employer, the Dana-Farber Cancer Institute, made an early-retirement offer to some staff last year, the 68-year-old content strategist decided to speed up his exit. Before, he had expected to work a couple more years.

“The time and energy you have to devote to learning a whole new vocabulary and a whole new skill set, it wasn’t worth it,” he said.

It isn’t that he’s shunning artificial intelligence—he is learning Spanish with the help of Anthropic’s Claude. But, at this point, he’s less than eager to endure all the ways the technology promises to upend work.

“I just want to use it for my own purposes and not someone else’s,” he said.

After rising for decades and then hovering around 40% in the 2010s, the share of Americans over 55 years old in the workforce has slipped to 37.2%, the lowest level in more than 20 years.

The financial cushion of rising home equity and stock-market returns is driving some of the decline, economists and retirement advisers say.

But for some older professionals, money is only part of the equation.

They say they don’t want to spend the last years of their career going through the tumult of AI adoption, which has brought new tools, new expectations and a lot of uncertainty.

Many people retire when key elements of their work lives are disrupted at once, said Robert Laura , co-founder of the Retirement Coaches Association and an expert on the psychology of retirement.

“Maybe their autonomy is being challenged or changed, their friends are leaving the workplace, or they disagree with the company’s direction,” he said.

“When two or three of these things show up, that’s when people start to opt out.”

“AI is a big one,” he adds. “It disrupts their autonomy, their professionalism.”

Michel, whose work required overseeing and strategizing on website content, has been here before.

When desktop publishing arrived in the 1980s, he was a graphic designer using triangles and rubber cement.

The internet’s arrival changed everything again. Both developments required new skills, and he was energized by the challenge of learning alongside colleagues and peers.

It felt different this time around. “Your battery doesn’t hold a charge as long as it used to,” he said.

He would rather spend his energy volunteering, making art, going to operas and chairing the Council on Aging in North Andover, Mass., where he lives.

In an AARP survey last summer of 5,000 people 50 and over, 25% of those who planned to retire sooner than expected counted work stress and burnout as factors.

About half of those retired said they had left work at least partly because they had the financial security to do so.

In general, older Americans are less likely than younger counterparts to use AI, research shows.

About 30% of people from ages 30 to 49 said they used ChatGPT on the job, nearly double the share of those 50 and older, according to a 2025 Pew Research Center survey of more than 5,000 adults.

Baby boomers and members of Generation X also experienced the sharpest declines in confidence using AI technology, according to a ManpowerGroup survey of more than 13,900 workers in 19 countries.

“We as employers aren’t doing a good enough job saying (to older workers), we value the skills that you already have, so much so that we want to invest in you to help you do your job better,” says Becky Frankiewicz , ManpowerGroup’s chief strategy officer.

Jennifer Kerns’s misgivings about AI contributed to her departure last month from GitHub, where the 60-year-old worked as a program manager.

Coming from a family of artists, she said, it offends her that AI models train on the creative work of people who aren’t compensated for their intellectual property. And she worries about AI’s effect on people’s critical-thinking skills.

So she was dismayed when GitHub, a Microsoft-owned hosting service for software projects, began investing heavily in AI products and expecting employees to incorporate AI into much of their work. In employee-engagement surveys, the company had begun asking them to rate their AI usage on a scale of 1 to 5.

When it came time to write reports and reviews, colleagues would suggest that she use ChatGPT.

“I’d be like, ‘I have no idea how to use that and I have no interest in using AI to write anything for me,’” she said.

It would have been more prudent to work until she was closer to Medicare eligibility, she said. But by waiting until her children were out of college and some of her stock grants had vested, the math worked.

Her first act as a nonworking person: a solo trip to Scotland, where she took a darning workshop and learned how to repair sweaters.

“The opposite of AI,” she said.

Employers already under pressure to cut workers—such as in the tech industry—may welcome some of these retirements, said Gad Levanon , chief economist at Burning Glass Institute, which studies labor-market data.

“The more people retire, the fewer they have to let go,” he said.

Some of the savviest tech users are also balking at sticking around for the AI upheaval. Terry Grimm, who worked in IT for 40 years, retired from his senior software consultant role at 65 last May.

His firm had just been acquired by a bigger firm, which meant learning and integrating the parent company’s AI and other tech tools into his work.

Until then, Grimm expected he might work a couple more years, though he felt that he probably had enough saved to retire.

“I just got to the point where I was spending 40 hours at work and then 20 hours training and studying,” said Grimm, who has since moved with his wife from the Dallas area to a housing development on a golf course in El Dorado, Ark.

“I’m like, ‘I’ll let the younger guys do this.’”

Why It’s Easier Than You Think to Score a Coveted Table When Visiting Paris for the Olympics

Their careers spanned the personal computing, internet and smartphone waves. But some older workers see AI’s arrival as the cue to exit.