For more than 25 years, French-born chef Jean-Louis Evennou has filled Café Normandie with Gallic cuisine peppered with flavors from the Eastern seaboard. A chef since the age of 13, Evennou seasons endive salad with strong roquefort cheese and rabbit with tangy dijon sauce and simmers beef bourguignon in another rich sauce. Dinners also include American-inspired recipes such as crab soup with Maryland vegetables, as well as housemade pastries and crème caramel.

In 2008, Café Normandie was certified as a sustainable steward by the city of Annapolis for its eco-friendly initiatives. The restaurant follows intensive composting and recycling guidelines; in addition, it stocks biodegradable carry-out gear and serves its meals on tabletops made of marble salvaged from the ruins of the Louvre.