Chef Didier Poirier71 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's doors in 1997, features French-American brasserie style fare served within the comforts of a 1910 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, Grilled Ribeye Steak with Melted Gorgonzola and Cabernet Sauce, New Zealand Rack of Lamb "Provencal" and Classic Provencal Bouillabaisse among many other favorites featured at 71 Palm.
His popular "Plat Du Jour" or Daily Specials including such favorites as Sauteed Sand Dabs with Lemon Butter and Seafood Crepes with Lobster Sauce are offered Monday - Friday.
In addition to offering high quality, reasonably priced brasserie style cuisine, Chef Didier teaches cooking and wine pairing classes by special request for private parties of 15 or more. During these classes, students are able to participate in the preparation of, and then enjoy a three course meal paired with specially selected wines.
Chef Didier's Wine List includes his handpicked selections from Ventura and Santa Barbara Counties, the Central Coast, Napa Sonoma, as well as selections from the Burgundy, Bordeaux, Provence, and Loire Valley of France.
At 71 Palm, Chef Didier's clientele are able to choose the type of setting where they would like to dine, whether it be intimate by the fireplace, a festive banquet room, a light bite at the bar, or out on the balcony enjoying the view of historic downtown Ventura and its beautiful coastline.
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?"
