Bath's

Frommer's Review

The rocky and agrarian region of central France known as L'Auvergne has never been considered particularly chic. This restaurant, however, more than any other Auvergnat restaurant in Paris, manages to transform the region's provincial image into something that's cozy but elegant. The setting is a well-upholstered, ocher-colored dining room where menu items are divided between the pork-based culinary specialties of the Auvergne and lighter dishes from the rest of France. The finest examples include ravioli stuffed with a pungent cantal cheese from the Auvergne; cream of lentil soup studded with foie gras "bonbons"; filet of beef from Salers (a part of the Auvergne) served with lentils; and something not native to the Auvergne, a cassoulet (stew pot) of lobster. Jean-Yves Bath, the owner and chef, earned a Michelin star just a few months after the place opened in 1999.

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