Background
"Hi Bosse,
Long time no see!
I found your website "The restaurant doctor" online. You may not remember me, I was a colleague and very good friend of your father Ulf. We owned a Pettersson boat together ...

I'm about to be phased out of Karolinska Institutet and start letting go of some alternative employment, I'm hugely interested in food and am therefore thinking about the perhaps insane idea of starting or taking over a restaurant business.

When I discovered your page online, I realized that you are probably just the right person to ask for advice or hire as a consultant or partner in such a project.

Even if you are not interested, it would be fun to meet and talk about old memories of Ulf.

Kind regards,
Bengt Lind "

WHO DID WHAT?
I wrote the email above to Bo Greitz on September 21, 2011 and it can be said to be the start of what is today Café Facile. We searched the premises for over a year before we found the premises on Luntmakargatan 99 in the autumn of 2012. Contracts were signed in February 2013 and an extensive renovation took place to enable the opening on 6 November 2013. Unfortunately, Bosse passed away far too soon a few months after we opened .

That it would be a French bistro was not decided from the beginning. But, after an inspirational trip to Paris in the autumn of 2013 with Bosse, Björn and Crister Svantesson, all the pieces fell into place. Crister was also dubbed as Facile's godfather during the trip ...

The interior of the dining room was designed by interior designer Åke Axelsson, the kitchen by Kökspennan and the toilet tiles come from the ceramicist Eva Kai-Larsen. The bar counter is in mahogany with a top in Bohus granite and the walls of the dining room are covered with mahogany. The pattern of the carpet is a variant of a four-shaft fabric, goose eye, which has been known since the Viking Age.

The lighting arrangement is made by Ljus i Norden. Fine carpentry was done by Sjölinder's carpentry. The table chairs are Moderna II from Gärsnäs. The bar stools are made by Snickeri Ett according to Åke Axelsson's drawing.
THIS IS HOW IT WORKS AT CAFE FACILE
All ordering of food and drinks takes place at the checkout counter. The payment as well. However, you do not have to pay until it is time to leave Facile. The menu is on a blackboard in the restaurant and at CafeFacile.se. The cutlery holders with napkins contain dessert cutlery. Cutlery for the main course is in the other container. The salt and pepper mills can be difficult to tell apart. There is a small S and P at the bottom of their foot, respectively. We have white pepper in our pepper mills.
Filtered coffee and tea are included, if you are a dinner guest. We grind our special blend "Kaffe Facile" from the Ostindia roastery seconds before we brew, which gives a strong and aromatic coffee. You can buy espresso, but we do not have a milk frother.

The two black Le Creuset kettles both contain coffee. You can ask for tea water.

Please use the plates, otherwise there will be easy ugly stains on the tables.

Finally: Why are the toothpicks in the toilet? To quote Magdalena Ribbing, the late etiquette expert.

"Toothpicking is, I usually say, an occupation for lone sailors. There is no possibility to poke teeth in company, and at the same time claim to behave well-behaved, neat and correct. If you have to poke teeth, you walk away and do it unseen."
Café Facile
Food gallery
All
Dessert Blackcurrant entremet with white chocolate
Dessert
Blackcurrant entremet with white chocolate
Entree White asparagus with roe, lemon confit, rye crisp and browned butter.
Entree
White asparagus with roe, lemon confit, rye crisp and browned butter.
Entree Jerusalem artichoke soup with walnuts and thyme oil.
Entree
Jerusalem artichoke soup with walnuts and thyme oil.
Main course Steak frites on butchers steak with béarnaise sauce and watercress.
Main course
Steak frites on butchers steak with béarnaise sauce and watercress.
Dessert Crème caramel with wipped cream.
Dessert
Crème caramel with wipped cream.
Entree Œufs cocottes with funnel chanterelles, hollandaise and roe from Kalix.
Entree
Œufs cocottes with funnel chanterelles, hollandaise and roe from Kalix.
Main course Moules frites with aioli and homemade french fries.
Main course
Moules frites with aioli and homemade french fries.
Main course Grilled whole sea bream with fennel salad, aioli and grilled lemon.
Main course
Grilled whole sea bream with fennel salad, aioli and grilled lemon.
Dessert Plum Frangipane with punsch ice cream.
Dessert
Plum Frangipane with punsch ice cream.
All
Beverage
Beverage
Beverage
Beverage
Beverage
Beverage
Food
Food
Food
Food
Miscellaneous
Miscellaneous
Beverage
Beverage
Miscellaneous
Miscellaneous
Beverage
Beverage
Menus
ENTRÉES

Ostron La famille Boutrais Céline No 4 (6 st / 12 st) B7, M2, M1   (6/12 st) 195:-/345:-

Sniglar Provençale persiljesmör, vitlök B2, B5, B6   165:-

Foie gras anklever m. brioche och sauternesgelé D2   210:-

rödbeta tartare med grön äpple, crème fraiche och gravad skrei torsk B4, B2   175:-

Löksoppa med crouton och Comté B3   155:-

Steak tartare på handskuret nötinnanlår 100 g med espelettepeppar, dijonsenap, kapris, cornichons och äggula R5, R3, O1   150:-

PLATS PRINCIPAUX ...

Steak frites på flankstek med bearnaisesås och pommes frites R2, R4, R1   335:-

Iberico french racks med Choucroute, potatis och dragon sås R6   290:-

Havsabbore a la Meuniére   285:-

lamm rostbiff med cannellinibönor, smör potatis och friterad salvia R6   285:-

Steak tartare Handskuret nötinnanlår 150 g med espelettepeppar, dijonsenap, kapris, cornichons, äggula, pommes och sauce tartare R5, R3, O1   295:-

Entrecôte taurus gold premium, 220g med tomatsallad, pommes frites och rödvinssky, R2, R4, R1   480:-

torsk kind med rotselleri pure, baby majrova och hummersås   330:-

beluga linser gryta med rostad rotselleri, grillad pumpa, parmesan och mandlar R3   285:-

ACCOMPAGNEMENT

Pommes frites - S/M/L   45/85/125:-

Sause Bearnaise - S/M/L   25/45/95:-

Sauce tartare - S/M/L   20/35/75:-

Rödvinssky - S/M   35/65:-

Grönsallad vinaigrette   35:-

Tomatsallad   35:-

Tryffelmayo   40:-

ET LE DESSERTS

Crème caramel med lättvispad grädde D1   95:-

Choklad Mousse D4   95:-

Sorbet hallon (med champagne 95:-)   45:-

Tryffel med cognacssmak D4   25:-

Vaniljglass   45:-

körsbär gelato (med körsbär liqueur 115.-)   65:-

Ost: Comté M. fänkålsknäcke och kvittenmarmelad D2   95:-

Mousseux

M1 Comtesse de saint Pey crémant de Bordeaux Sémillon/ Cabernet Franc NV   109:-

M2 Champagne Gonet Sulcova Extra Brut   149:-

Blanc

B1 Roncier Blanc Vin de France, Chardonnay / Sauvignon Blanc   130:-

B2 Beau Chêne Vin de France Badet Clémant, Sauvignon blanc   144:-

B3 Révélation Badet Clément Chardonnay 2022   139:-

B4 Maset de Lumet Chenin / Chardonnay 2022   154:-

B5 Charles Frey Granite Alsace Riesling 2021   158:-

B6 Château de Fleys Chablis 2022   185:-

B7 Chateau Guipiere Muscadet Clos des Morinières   150:-

Rouge

R1 Le petit berticot IGP atlantique Merlot 2021   130:-

R2 Beau Chêne Cabernet Sauvignon   145:-

R3 Domaine Poulleau Père & Fils Bourgogne Pinot Noir 2022   170:-

R5 Domaine Pertuizet Beaujolais-Lantignié, Gamay 2022   150:-

R6 Domaine la Roubine Gigondas Grenache, Syrah, Mourvèdre   185:-

ROSÉ

O1 Triplette Rabiega Côte de Provence, Cinsault / Syrah / Grenache / Tibouren / Carignan   128:-

Bière pression

I1 Blue coast imperial Stout   119:-

l2 Blue coast blond   98:-

Cidre

Boulard brut   95:-

Vin de Dessert

D1 Chateau de beaulon Vieille réserve or pineau des charentes   98:-

D2 Réserve mouton cadet Sauternes   110:-

D3 Chateau de beaulon Vieille réserve ruby pineau des charentes   98:-

D4 Gérard Bertrand Rivesaltes Ambré 2004   61:-

Alkoholfria alternativ finns

What's up?
Now we have opened up every day of the week for dinner service.
Contact us via mail or telephone
ADDRESS
Café Facile
Luntmakargatan 99
113 28 Stockholm
Tel: +46 8 32 61 03
Email: info@CafeFacile.se

OPENING HOURS
Every day:  1700-2300

Copyright © ProfessorBengt™