Welcome to Les Folies
Les Folies 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 (4 to 6 varieties of oysters from the east, west and the Gulf, Langoustines, clams, Taylor Bay Scallops, Maryland Crabs, Fresh Stone Crab Claws, Lobsters and Perrywinkles). Our prices are reasonable and the Wine List is unpretentious but well selected!
TODAY'S SPECIALS 03/25/15
Cream of Broccoli Soup $ 7.00
Ahi-Tuna Tartare with Seaweed Salad $15.50
Terrine of Foie Gras with Brioche and Sauternes Gelee $18.50
Artichoke Vinaigrette $ 9.00
Fresh Wahoo with Lemon Butter Capers Sauce $38.00
Fresh Turbot over Endive Fondue Truffle butter Cream $38.00
Beef Tips with Bordelaise Sauce Shells Pastas $28.00
Pecan Pie with double Cream $ 8.50
Lilikoi Passion Fruit Cake $ 8.50
Cheese Platter Assortment: Fourme d'Ambert blue, Pont l'Eveque, Goat cheese,
Brie, Munster , with a glass of Port $15.50
Les Folies Raw Bar
(Shellfish from the East Coast, West Coast & the Gulf Coast)
Blue Point oysters (Connecticut) $2.25
Beau Soleil oysters (. Canada) $2.25
Malpeque Oysters ( PEI) $ N/A
Copps Island oysters ( Connecticut) $2.25
Wianno (Mass ) $2.25
Little Neck Clams $1.50
Taylor Bay Scallop N/A $3.00
Periwinkles ( 1 dozen) N/A $1.00
- E.I. Mussels (6 pc.) $3.00
Probably the most spectacular classical French recipe, le canard à la presse, here made at Les Folies Brasserie simil;ar to the one serve at La Tour d'Argent, a Paris restaurant open since the 16h century. You can't really do this at home. But the canard à la rouennaise or duck in blood sauce is an antique, spectacular, barbaric and sophisticated recipe you need to see at least once in your life.
I present it here because to me it's the most spectacular recipe of the classical French repertoire. The reason you can't do it at home is the Presse à Canard, a duck crusher that you would pay thousands of dollars if only you could find one for sale.
I've seen only 2 presses à canard in my life. it costs several thousand Euros and came from France. One of my favorite restaurant that practice this receipe is at the Tour d'Argent, the oldest restaurant in France and one that gives the most lasting impression. They have two sterling silver presses, one is in function and the other kept as a backup if the main press breaks. They send it to Christofle to fix it when it happens.
The recipe hereafter is the one served at La Tour d'Argent (The Silver Tower) for about a century now. You will receive a certificate as Duck #1 from" Les Folies Brasserie", and a Duck Pin as a souvenir. see you then!
Having a Party?
Let us host your next birthday, anniversary or work event! For off-site catering, please contact Alain Matrat, Catering Manager at 410.573.0970.