The Caribou

 guess who's 23, and who's 21?

龍是法國人李俠傑作。他離開北京已年多了。但俠龍仍然噴灑回憶，在馴鹿。Comment ca-vas Brie?

The dragon is a masterpiece by Li Xia, a French, who has left Beijing for over a year. His dragon is still spraying the memory at Caribou. Comment ca-vas Brie?

星期一是馴鹿休息日。總有鄰家告知，有客人每於星期一到訪餐廳。對不起、那些曾經失望而回的陌生客，一星期一天休息對於咱們是重要的。希望客人們能體諒。

Monday is our rest day. But neighbours tell us that every Monday some customers come over. Sorry for disappointing those customers we don't know yet. The Monday break is important for us and we hope you can understand.

聖誕節將近，馴鹿正計劃推出火雞餐應節。其實、一個寧靜晚上與友人品評美酒佳餚，又何需呆等至平安夜?

As Christmas nears, Caribou plans to provide a Turkey menu to greet the season. Yet, to have a silent night tasting good food and fine wine with friends, why should one wait until the Xmas eve?

法式油燜鴨腿 (confit de canard) ，像北京烤鴨之於中國、港式燒味之於香港，是法國家喻戶曉的菜餚。鴨腿製作過程絕不複雜，但因需用大量豬油、鴨油，一般家庭主婦都不會選做。油燜 (confit) 的煮法最能表現歐洲慢食 (slow food) 風格。用鹽、香葉醃製一天，及用溫油燜三小時後，再放置於油罐內，儲藏在乾燥地方，便成為農家人的過冬食糧。簡單調配方法，能充分提出食物原味，這是西方烹飪基礎。confit 除了可用鴨腿 (canard) 外，也可以選用雞腿、兔子、鴨胸、鮮魚肉等搭配。

法國南部聖城Lourdes小店Palacio的confit de canard (上圖)。鴨肉鬆軟、入口溶化；配以沙拉菜，烤小薯，一小杯紅酒，消費不到15歐羅，100%法國鄉村風格。

Like Beijing roasted duck for China and Siu Mei (a name collectively referring to different types of roasted meat) for Hong Kong, confit de canard, or preserved duck, is a household culinary delight for French. It is not hard to do this dish. Just because the cooking process needs a lot of pig and goose oil, most housewives don't do it. confit, or simmering in oil over slow fire, can best reflect Europe's slow food culture. Marinated with salt and herbs for a day, simmered by warm oil for 3 hours and stored in a can in a dry environment, canard, or duck drumstick, is a traditional food for farmers in winter. Using simple seasonings to bring out the original flavour of the food is the foundation of western cooking. The method of confit can also be applied chicken, rabbit, duck breast and fresh fish meat.

In the photo is a confit de canard prepared by Palacio, a little restaurant in Lourdes, a holy Catholic town in south France. Soft and fluffy, it dissolves as soon as it is put into mouth. Together with a salad, baked potato and a small glass of red wine, it costed less than 15 euro. 100% village style.

她們曾經為你們服務；當你們需要溫水、要求菜肴快點上餐桌、需要服務員跑到旁邊小雜貨店買香煙、要求打折扣時。

她們離開馴鹿已有一段時間了；高婷、與小張。希望她們前程錦繡。

They served you before, when you needed warm water; when you wanted the dishes to be ready soon; when you felt like to smoke and asked a fu wu yuan to buy some cigarettes for you from a grocery store next door; when you demanded we offer a discount for your bill.

They have left The Caribou for some time. Gao Ting and Xiao Zhang, wish them every success in their future.

在馴鹿新菜單中，你們會發現一個在巴黎常見，小販們用作盛載水果、雜糧予客人的紙包袋。把馴鹿二字加上後，變成餐廳小招牌了。其實、老廚總希望那天能將馴鹿開闢在北京菜市場內。在爆肚張旁發現一間BISTRO、如何?

On The Caribou's new menu prints a colourful paper bag logo. This type of bag can be easily found in Paris. It is commonly used by market hawkers here for packing fruits and groceries. Marked with the words "The Caribou", the logo has become this shop's signboard. Our old chef hopes one day we can open at the wet market in Beijing. How about a BISTRO next to a bao du (sheep stomach, a typical street snack in Beijing) shop?

馴鹿現已接受預定奶酪火鍋。本店火鍋採用兩種奶酪為主要材料；Gruyere 及 Emmental。再加上白酒、蒜瓣、kirsch 酒、玉桂為調味料。風味、香味十足。每客(二人份)定價為 180.00 人民幣。

We've started accepting reservation of Cheese Fondue, at 180 yuan per set for two persons. We adopt two types of cheese as major ingredients of the dish, namely Gruyere and Emmental, adding white wine, smashed garlic, kirsch liqueur and cinnamon as seasonings. A genuine winter flavour...