For restaurants
Charles sends you guests. You pay nothing.
We are not a booking platform, a directory or a commission engine. Charles is a human service paid by the people he seats. The restaurants he recommends are places he already knows and trusts. You simply receive well-briefed guests and a warm note from him when they arrive.
No commission, no invoice
Charles is paid by the diner, not by the kitchen. You never receive a bill from us for a table sent your way.
Chosen for what you do well
We recommend you because we genuinely like the room, the cooking and the welcome — not because you paid to be listed.
A personal line
Charles calls, texts or emails the way a regular would. Special requests, odd party sizes, last-minute changes: he handles the details.
Qualified guests
By the time a guest walks in, Charles already knows the occasion, the constraints and what will make the evening work.
The warm welcome
"Bienvenue — Charles sent you."
When a Charles guest arrives, they come with context. We tell you the occasion, the preferences and anything that will make the table feel personal. A small greeting from your team — a nod, a good table, a word about the menu — turns a reservation into a relationship.
Questions restaurateurs ask
Is there really no cost?
None. We do not invoice restaurants, take a percentage, or charge a subscription. The diner pays for the service.
How do guests book through you?
Charles calls or writes the way a guest would. He confirms availability, passes on the details and sends the guest a confirmation. You treat it like any reservation — only better briefed.
Can I refuse a booking?
Of course. If the date, time or party size doesn't work, Charles finds another option for the guest. No pressure, no penalty.
I don't know you yet. Can I still be listed?
The restaurants Charles recommends are places he already knows and trusts. If you would like to make yourself known, send him a short note — a few lines about what you cook, your room and your welcome. He reads every message.
What kind of restaurants do you work with?
Independent Parisian restaurants of every style: bistros, wine bars, neo-bistros, classic rooms and small tables with a strong point of view. Quality and hospitality matter more than category.
Restaurateurs
Send Charles a word
This form is only for restaurants. It reaches Charles directly — separate from guest requests.