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 the Mollberg mixture ourselves seconds before we brew, which gives a strong and aromatic coffee. You can buy espresso, but we do not have a milk frother.

To the left of the thermoses are the teacups, with their saucers and on the right side the coffee cups with coffee saucers. If you take the wrong one, the cup does not fit, but slips around.

Please use the utensils, otherwise there will be easy ugly rings 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 Céline No4 (6 st 130:-) (12 st 250:-)   25:-

Sniglar à la provençale   120:-

grillad grön sparris med forellrom och sparrisskum   155:-

Hummerbisque med pastis och grädde   115:-

Ankleverterrine med souterne gelé och vattenkrasse   175:-

Steak Tartar Knivskuren med cornichons, kapris, Dijonsenap, schalottenlök, espelettpeppar och äggula   145:-

PLATS PRINCIPAUX

Steak frites på onglet med bearnaisesås och vattenkrasse   255:-

Stekt ankbröst med blomkålspuré, grillad sparris och ankleversky   265:-

Grillad kalvkotlett med sommartryffel, rödvinssky, tryffelsmör och tomatsallad   285:-

Grillad tonfisk Somtam med grön Papayasallad, paksoi, Koriander, jordnötter och chili   275:-

Bouillabaisse med regnbåge, blåmusslor, kammussla och aioli   255:-

Bakade rödbetor med chèvre, ruccola och valnötter   215:-

För två: Hängmörad entrecôte från Normandie med portabello, tomatsallad, pommes frites och rödvinssky   650:-

DESSERTS

Ost Comté med lavendelhonung och fänkålsknäcke   95:-

Crème caramel med vispad grädde   65:-

Sorbet mango och passionsfrukt (med Champagne 70:-)   30:-

Glass vanilj (med punsch 70:-)   30:-

Jordgubbsglass med färska jordgubbar, vispad vanilj och maränger   95:-

Tryffel rabarber och kardemumma   20:-

Champagne

Serge Mathieu Brut Select, Champagne   128:-

Serge Mathieu Cuvée Extra Brut, Champagne   128:-

Pol Roger Cuveé Sir Winston Churchill 2009, Champagne   1976:-

Blanc

Gérard Bertrand Reserve Speciale Chardonnay 2019, Languedoc-Roussillon   99:-

Domain de la Chauviniére Muscadet, Loire   101:-

Château Ferran Saint Pierre AOC Entre-deux-mers Haut- Benauge, Bordeaux   121:-

Domain de La Chaise Touraine Blanc, Loire   122:-

Trimbach Riesling Réserve 2019   145:-

Louis Robin Chablis   145:-

Rouge

Maison Delas Frères Côtes-du-Ventoux, Rhône   85:-

Gérard Bertrand Corbières Corbières, Languedoc-Roussillon   117:-

Despagne-Rapin Les Piliers de Maison Blanche, Bordeaux Montagne Saint Émilion   146:-

Domaine de Rochebin Pinot Noir Vieilles Vignes, Bourgogne   147:-

Domaine les Evigneaux Rasteau Rhône   151:-

ROSÉ

Château Minuty Prestige Rosé, Provence   138:-

Bière pression

Blue Coast Blonde   76:-

Blue Coast Lager No3   76:-

Alkoholfria alternativ finns

What's up?
Boisson de la semaine

Le romarin rose Gin, rabarberconsommé och citronjuice   150:-

Facile in the summer
From the first of June, we end with lunches and open at 16:30 and close at 22:00 Tuesday-Saturday, all summer long!
Midsummer
We are closed during the midsummer weekend, i.e 25-28 June.
Contact us
ADDRESS
Café Facile
Luntmakargatan 99
113 28 Stockholm
Tel: +46 8 32 61 03
Email: info@CafeFacile.se

OPENING HOURS
1630-2200 Tuesday-Saturday

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