Pain, Vin, Fromages should be on the top of any cheese-lover’s Paris itinerary.  Along with Fil’O’Fromage, it’s one of my fave spots to indulge in cheesy goodness. As the name suggests, there’s a strong focus on the foods we all wish were higher on the healthy eating pyramid. The menu includes multiple types of fondue, raclette, tartiflette and a comprehensive regional cheese selection with matching wine recommendations. You’ll be in good hands – the restaurant is run by two cheese-obsessed brothers who are only too happy to help you with suggestions and recommendations. Be sure to work up an appetite before your visit and if possible, book ahead so you can sit downstairs in the cave-like restaurant, rather than the bistro seating upstairs. Visit their website here for more details.

Meanwhile, here’s Frederic’s top tips for a great fondue:

• If you are serving fondue as a main meal, you will need around 250g (around half a pound) of cheese per person. Reduce this by half if you are serving the fondue as an entrée
• Use a combination of 3 cheeses: Beaufort, Comté and Emmenthal – young cheeses under 12 months old are the best ‘melters’
• Cut the cheeses into small cubes (you can also grate your cheese to really speed up the melting process)
• Run a cut clove of garlic around the pot you will make the fondue in, but don’t add the whole garlic clove to the fondue, discard it after you have rubbed the inside of the pot
• Add around a cup of dry white wine and season with what spices you like (Frederick uses a combination of salt, pepper, powdered garlic and nutmeg)
• Add the cheese, bring to a boil on the stove top being sure to stir in a figure of 8 motion
• When the cheese has completely melted and the fondue it hot and bubbling, serve it with day-old bread cut into cubes