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71 Palm Restaurant, the creation of Chef Didier Poirier, provides the seaside town of Ventura the opportunity to enjoy casual elegant dining in an intimate setting which blends well with this historic California beach town. The restaurant, which opened it doors in 1997, specializes in French-American cuisine served within the comforts of a historic landmark craftsman cottage that Chef Didier and his wife, Nanci, have completely renovated.
Chef Didier received his professional training in his hometown of Le Mans, France as well as in Paris and has had over 25 years of experience in all types of French cuisine from traditional Gastronomique and Country through Nouvelle and Californian. He has been a chef at such well known restaurants as Citrus, Fennel, and Patina in Los Angeles. His fresh and seasonally inspired French-American cuisine reflects his passion for and expertise in creating a variety of signature dishes such as Grilled Atlantic Salmon over Potato Pancake with Beurre Blanc Sauce, Grilled Filet Mignon with Green Peppercorn Sauce, and New Zealand Rack of Lamb “Provencal” among many other favorites included in his New Grill Menu, just introduced at 71 Palm.
Chef Didier’s clientele are able to choose the type of setting that they would like to dine in, whether it be intimate by the fireplace, a festive banquet room or out on the balcony enjoying the view of historic downtown Ventura and its beautiful coastline.
In addition to offering high quality, reasonably priced cuisine, monthly cooking classes are offered where Chef Didier’s guests enjoy participating in the preparation of a three course meal paired with specially selected wines. Several times a year, Chef Didier hosts popular winemaker dinners where he designs a multi-course menu to compliment the wines that will be presented by the winemaker that evening. 71 Palm Restaurant also offers the perfect setting for private banquets, corporate events, as well as on or off site catering upon request.
Chef Didier’s desire and goal is to “help put Ventura on the map. People travel from Los Angeles to Santa Barbara on a regular basis. Why shouldn’t they stop here?”
