Pain Vin Fromages — Restaurant in Paris

One of the worst dining experiences we’ve had – avoid if you’re a tourist.

I rarely leave negative reviews, but this one is absolutely deserved.

We were a group of friends looking to enjoy some cheese together. Our first choice was closed, so we came here based on the restaurant’s rating—big mistake.

From the start, things went wrong: our table wasn’t ready even though we had a reservation. We were taken downstairs to a dark, cold basement with zero atmosphere—no music, just the sound of chairs scraping, cutlery clinking, and conversations from other tables. It felt more like a library than a restaurant.

We ordered two cheese boards, a bottle of wine, and a few soft drinks. The waiter looked shocked and told us it wasn’t enough for five people. He insisted we needed to order side dishes or one cheese board per person (!), making us feel uncomfortable and almost pushing us to leave. Communication was also a challenge as he didn’t speak French well and seemed visibly stressed—likely under pressure from management to upsell.

Despite placing a very simple order, it took 40 minutes to receive the cheese boards. We ate quickly because we were starving.

As we were leaving, another staff member came to lecture us, saying: “In all restaurants, every person must order a main course.” That is simply not true, and I told him so. The only actual rule in a restaurant—or any food establishment—is to order something... His excuse? “I have taxes and staff to pay. You should have gone to a tapas bar. I turned away other customers because of you.” This behavior was shocking and incredibly unprofessional.

Let me be clear: this place is a tourist trap. They pressure guests to over-order and take advantage of tourists who don’t speak the language or culture well, creating confusion and guilt-tripping them into spending more.

All of this drama over a 5-person table, 1h15 stay (including the waiting time, of course), and a bill of €82.

If you can’t cover your costs, change neighborhoods, improve your ingredients, raise your prices, but don’t take it out on your customers. It honestly felt like they were begging us to spend more.

Avoid. There are better places in Paris to enjoy cheese without being guilt-tripped or scammed.

Et donc je rajoute car je vois que vous avez répondu, je pense qu'il y a eu de gros malentendus avec votre serveur, vous n'étiez tout simplement pas présent lors de la commande. Nous lui avons CLAIREMENT dit que nous étions là pour les plateaux et garder la carte si nous avions encore faim pour un autre plateau après libre à vous de mettre la faute sur nous 😊 Et oui excusez-nous de ne pas lire toutes les pages du menu même celles qui ne nous interessent pas, je vous conseille d'avertir dès l'arrivée des clients de...

At Pain, Vin, Fromages, the fondue is not only a letdown; it's a lesson in how not to prepare this classic dish. What arrived at our table was a culinary catastrophe—a thick, clumpy mass that bore no resemblance to the smooth, velvety fondue I know and love. Proper fondue should embody the art of cheese melting, enhanced by scientific precision, none of which was evident in this dish.

The fundamentals of fondue involve more than just melting cheese. It requires a scientific balance—using cornstarch and a bit of lemon juice to maintain a stable emulsion and ensure a creamy texture. The use of a high-acid wine, like a traditional Swiss or Savoyarde white, is critical for its acids that help stabilize the cheese mixture. Unfortunately, this fundamental aspect of fondue chemistry was sorely missing, resulting in a separated, lumpy mess.

Moreover, the cheese selection was far from ideal. A perfect fondue typically features well-aged cheeses like Gruyère, known for their excellent melting properties due to enzymatic breakdown over time. Here, the heavy reliance on Emmenthaler without the balance of sharper, more flavorful varieties, and the complete absence of necessary flavor enhancers like garlic and nutmeg, left the fondue tasting bland and uninspiring. The expected hint of kirsch, crucial for its role in breaking down proteins and enhancing flavor, was notably absent. When queried about adding more kirsch, the response from the staff betrayed a lack of understanding of both the ingredient and the dish’s preparation.

In a city known for its culinary prowess, the experience at Pain, Vin, Fromages was disheartening. A dish as revered as fondue deserves respect—not only for its rich history but for the science that makes it a beloved comfort food. This restaurant, unfortunately, missed the mark dramatically, turning what should have been a delightful meal into a...

Hi, I'm writing this negative review cause we felt pushed away for apparently being diff. by the owner or receptions of the place.

Basically I went with my in-law parents (65+), my partner and her sister. We went to this place by a local recommendation. When we arrived at the place, the owner or the receptions was not receptive from the get go. As we arrived with no reservation on a Monday (work day), he told us he would have an opening in one hour (there were free tables, but at the moment we did not think much about it as making reservations is pretty common).

As we were waiting outside, chatting, and not in a loud manner, as any of us would wait outside, we saw two more tables went free as more people got out.. but no people coming in...

After almost 20 minutes the guy went out and told us, "it's in one hour why don't you go and take a hike"....

I was astonished, instead of offering some bebarages, drinks, or something to consume or sell while we wait, he push as to go somewhere else... I don't know if he has issues with diff. people, or cause we are not french, or what ever, but it was so rude and unpleasant situation for my family...

And I tell you this owner or receptions, I don't ever wish you go through a similar situation with your family.

Service zero, rude, food.. could not taste it as they flee us with...