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
LUNCHRÄTTER

TRERÄTTERS LUNCH (Alt. 1) 199:- (med två små glas vin 299:-)

fänkål och musselsoppa

majskycklinglår sallad lyonaisse

parfait äpple och karamell

TRERÄTTERS LUNCH (Alt. 2) 199:- (med två små glas vin 299:-)

fänkål och musselsoppa

fisk och skaldjursgryta aioli och krutonger

parfait äpple och karamell

LUNCH (* förrättssoppa ingår)

fänkål och musellsoppa

Sniglar à la Provençale   165:-

Löksoppa Krutonger och Beaufort   155:-

* Steak frites på flankstek med sauce bearnaise   295:-

* Grillad Kungsfisk/Uer grön sallad och sauce gribiche   285:-

Mörk chokladtryffel med kaffelikör   25:-

Crème caramel med lättvispad grädde   80:-

KVÄLLSRÄTTER

ENTRÉES

ostron Celine (6st/12st)   195/345:-

Sniglar Provençale persiljesmör, vitlök   165:-

200g färska räkor med bröd och aioli   185:-

Hot wings på anka med syrad grädde   155:-

200g havskräftor med citron och aioli   185:-

Fransk löksoppa Beaufort och krutonger   150:-

PLATS PRINCIPAUX ...

Steak frites på Flankstek, bearnaisesås och pommes frites   295:-

Lammrostbiff med grön sparris, haricot verts, sockerärtor och lammsky   290:-

Sparrisrisotto med grillad grön sparris, parmesan (med svart tryffel 295:-)   255:-

Steak tartare Handskuret nötinnanlår, espelettepeppar 100g/150g   150/225:-

... du gril:

Ryggbiff black angus, grainfed >200d, as piedras - 250g   325:-

Entrecôte Black Angus, grainfed >120dagar,el ramko nirea - 250g   325:-

Uer (Kungsfisk)   280:-

ACCOMPAGNEMENT

Pommes frites - S/M/L   45/85/125:-

Sause Bearnaise - S/M/L   25/45/95:-

Sauce Gribiche - S/M/L   25/45/95:-

Sauce tartar - S/M/L   20/35/75:-

Aioli - S/M   15/25:-

Rödvinssky - S/M   25/45:-

Grönsallad vinaigrette   35:-

Tomatsallad Datterini   35:-

Grillad grön sparris   90:-

Sockerärtor smörpocherade   45:-

vitlöksfrästa haricot verts   55:-

pickad gulbeta   80:-

ET LE DESSERTS

Bleu de causses ko, fänkålsknäcke, kvittenmarmelad   95:-

Crème caramel lättvispad grädde   80:-

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

Tryffel med kaffelikör   25:-

Mousseux

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

Champagne Gonet Sulcova Blanc de blancs Curvée det Montgueux Brut   149:-

Blanc

Gens et Pierres Sauvignon, chenin, marsanne och grenache   130:-

Gérard Bertrand Picpoul de pinet 2021   135:-

Maison Louis Latour Grand Ardèche Chardonnay 2021   139:-

Maset de Lumet Chenin / Chardonnay 2022   154:-

Charles Frey Granite Alsace Riesling 2021   158:-

Domaine Nathalie & Gilles Fèvre Chablis 2022   150:-

Rouge

Le petit berticot IGP atlantique Merlot 2021   130:-

La loyane Côte du Rhône Grenache / Syrah 2022   145:-

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

Alain Jaume Terrasses de Montmirail Gigondas Grenache / Syrah / Mourvèdre 2020   177:-

Emotion de Mauvesin Barton Bordeaux Merlot / Cabernet Sauvignon / Cabernet Franc 2015   168:-

Fleurie la Madone Beaujolais Gamay 2022   150:-

ROSÉ

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

Cidre

Famille Dupont Cidre Boucher   84:-

Bière pression

Birra Moretti Lager   88:-

What's up?
Now open for lunches as well: Thursday-Sunday from 25 January.
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
Monday-Wednesday 1700-2300
Thursday-Sunday 1130-2300

Copyright © ProfessorBengt™