Seventy and One is an original 1960's two-story building and is located on a four-acre estate in Louisiana's sugar country. The bed and breakfast and steakhouse are both housed in the main building with swimming pool and fishing pond also on the grounds.
The 4-acre estate is on the original site of the Armelise Plantation (circa 1800s), which was owned by Seventy and One owner, Jimmie Dugas', family. The Armelise Plantation was famous for growing sugar cane. Sugar cane was a founding crop of the state of Louisiana and created the Sugar Baron's of the early 1800's.
Owner, Jimmie Dugas, has always been in the restaurant and guest service businesses. Notable ability in personal interaction, meeting and sharing stories with people and discussing her rich family history have always been passions of hers.

Owner, Jimmie Dugas, has always been in the restaurant and guest service businesses. Notable ability in personal interaction, meeting and sharing stories with people and discussing her rich family history have always been passions of hers.

A life-long resident of the area, Jimmie Dugas' first job out of high school was with a small restaurant called the Paincourtville Club. Her restaurant career continued on to include fifteen years at Lafitte’s Landing with world-renowned Chef John Folse.


Then, when the location went up for sale, she envisioned the chance to create a place which encompassed her family history of sugar cane, the South Louisiana tradition of food and friends and the art of hospitality which she cultivated into mastery over the course of her life.


Together with a long time friend, Robin Landry, whose cooking and restaurant experience dates back to Edd Lee's Shell Beach (late 1960’s) in Pierre Part, La., they put their heads together and have come up with an ideal environment for good food, great ambience and superb service. From a night out to a weekend get-a-way of affordable luxury, we know Seventy and One will be a destination spot for locals and out-of-towners alike.





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