Brasserie Hector

Roasted bone marrow served in the bone. Rich, fatty, and melting. To be spread on toast with fleur de sel.

Foie gras pâté prepared on-site. Creamy texture and rich, buttery flavor. Usually served with bread.

Thin slices of raw scallops. Fresh and delicate. Served here with spider crab meat, avocado, and Espelette pepper.

Oven-baked land snails with garlic and parsley butter. Firm texture and herbaceous flavor. Served in their shells.

Red wine from the Loire Valley. Cabernet Franc grape. Notes of red berries and sometimes bell pepper.

Cru du Beaujolais. Light and fruity red wine from the Gamay grape. Often floral and easy to drink.

Red wine from Burgundy. Pinot Noir grape. Elegant with aromas of cherry and undergrowth.