嘿! 隨意的生活 Hey! Feel free to live

居酒屋、燒肉屋開始逐漸在土城竄升

喝酒放鬆的選擇越來越多，讓展店的戰場逐漸從台式走向日式甚至是複合式

卡地夫餐酒館目前剛試營運，地點在板橋與土城的交界處 

附近不太好停車，如果從海山捷運站走過來，或者是坐公車再徒步過來都相對滿方便的。

餐廳的空間很寬廣，採光明亮且桌椅也是足夠的舒適。

進門之後的開放空間幾乎讓人可以在微醺之際趁幸舞動一場

 There are more and more Japanese drinking place and Yakiniku house open in Tucheng Dist. 

Creative Bistro just try on opening from this month, the location is betwen Banchiao and Tucheng. It's not very convenient place for parking(both car and scooter), public bus and MRT would be better choice to come here.

The restaurant is open and wild, comfort table and smooth light is perfect for have a drink.

餐酒館Bistro

在法文裡，是提供平凡菜色的小餐廳。

端上典型的法式家庭料裡，像是泡菜香腸、燉沙鍋配上當地的美酒就是簡單一餐

放鬆、愉悅聊天、美食美酒充滿人味，是我對餐酒館的定義

這次我們總共吃了幾道菜，其中有幾樣特別突出的菜色

There's some cusine I recommend.

 芥末生章魚

經典的居酒屋菜色(對，不是餐酒館)

這疊章魚有著剛剛好的芥末爽口嗆味，配上新鮮章魚的鮮甜

章魚軟甜中帶著彈牙的口感，咀嚼中鮮甜釋出配上一抹嗆味

是非常適合啤酒的小菜，也是我近年來吃過最合口味的

Japanese wasabi with Octopus.

Raw wasabi with chopped fresh octopus.

The flavor of wasabi won't be to much, lightly bring out the fresh sweet of octopus. The tester is chewing with a little bit crunchy. 

BEER KILLER!

酒蒸蛤蜊

經典的居酒屋菜色(對的，不是餐酒館)

蒜片、酒層塔加上新鮮蛤蜊，用酒嗆過之後蒸煮

湯汁非常鮮甜，隔離表現也不俗

 Japanese rice wine steam fresh clam

Garlic, barsil and fresh clam cook with Japanese rice wine. The clam is so fresh that still can taste the sweet, garlic and brasil coworker make the soup beome really delicious. The soul of this dish must be the soup then the clam.

酥炸鮮蝦

是這次吃到最好吃的菜色

新鮮的蝦剝殼，滾上用香料、鹽巴調味過的炸粉後下鍋

不使用額外且單一的胡椒鹽調味，而是用如此精心的手法讓我備感精艷

 Fried Shirmp

Use fresh shirmp (thank god I hate frozen food), covered with flavored flour(with fresh ground black pepper and salt). Even then I not like black pepper that mush can't hold my hand back for this dish. 

對於卡地夫烹煮海鮮的手法，與食材的選擇讓我邊吃邊拍手

但相對的也有些許不足的部分

比如說我們點了雞腿串燒(又是居酒屋料裡?)，雞腿本身有醃漬過但是重醬油的鹹味，加上起爐之後又刷上同樣的醬料

double solty?

 I have to say that we didn't enjoy every dish actually. Like BBQ chicken we feel it's too salty and the lamb just like a mess(dry and dead). But the way they choose and cook seafood is very clever, respect the ingredients and do a little magic. For fresh seafood, less is better!

另外就是以下這道

法式羊排

羊排擦乾後裹上胡椒、百里香與鹽巴調味後爐烤

可惜過柴沒有了肉汁，也嚐不到入口的嫩味

過量的胡椒搶走了整道菜的味覺

對於海鮮與酒種，我對卡地夫給予不錯的評價

但看著菜單時，看著烤雞肉串旁邊寫著凱薩沙拉

烤圓鱈旁邊寫著義大利麵，總是讓我懷疑我在餐酒館嗎?(抬頭看招牌)

基於餐具擺設，小餐盤上擺著筷子墊上餐巾紙

如果是在Bistro只會讓有一堆法國人問號吧(???)

 Creative Bistro offer lots of wine , beer even whisky.

Such a wonderful place for a alcohol-holic or a moment for relax. But the basic problem is they don't provide knife and fork(maybe have to ask for), time for training good skill for shop sticks (or just hand?)

卡地夫餐酒館

新北市土城區中央路一段47號

02-22603376

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