From the restaurant's website:
"Enjoy the best of French cuisine in Annapolis! Les Folie features fresh seafood daily, with recipes from various regions of France, such as Paris, Lyon, Gascony, Britany, Provence and Alsace. Les Folies has the largest raw bar in the Washington/Baltimore area (four to six varieties of oysters from the East, West and the Gulf: Langoustines, clams, Taylor Bay Scallops, Maryland Crabs, Fresh Stone Crab Claws, Lobsters and Perrywinkles)."
Full bar. Serving lunch Mon–Fri, dinner nightly. Sun brunch 11:30 am–2:30 pm.
"Step inside [Les Folies], and you feel as though you are in France, with lots of copper pots on the wall and suave-talking Frenchmen to care for you. There is no place better for raw oysters and clams. ... The cooking covers most of the regions of France, including the seafood of Normandy and Brittany and the escargots of Burgundy. It's a great place to try bouillabaisse (fish stew) or foie gras with caramelized apple."
— The Washington Post
From the restaurant's website:
"Enjoy the best of French cuisine in Annapolis! Les Folie features fresh seafood daily, with recipes from various regions of France, such as Paris, Lyon, Gascony, Britany, Provence and Alsace. Les Folies has the largest raw bar in the Washington/Baltimore area (four to six varieties of oysters from the East, West and the Gulf: Langoustines, clams, Taylor Bay Scallops, Maryland Crabs, Fresh Stone Crab Claws, Lobsters and Perrywinkles)."
Full bar. Serving lunch Mon–Fri, dinner nightly. Sun brunch 11:30 am–2:30 pm.
"Step inside [Les Folies], and you feel as though you are in France, with lots of copper pots on the wall and suave-talking Frenchmen to care for you. There is no place better for raw oysters and clams. ... The cooking covers most of the regions of France, including the seafood of Normandy and Brittany and the escargots of Burgundy. It's a great place to try bouillabaisse (fish stew) or foie gras with caramelized apple."
— The Washington Post