Apollo: State-of-the-art cooking and a party is the latest cookbook by Frederik Bille Brahe and the first cookbook devoted to Apollo, his museum restaurant located in the courtyard of the historical art institution Kunsthal Charlottenborg in Copenhagen.
Together with head chef Yuta Kurahashi, Bille Brahe shares 104 recipes in Apollo’s signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese, French, and Italian cuisines. With its colourful palette and defining sense of chic, green gastronomy, Apollo follows the much-loved and low-key All the Stuff We Cooked and the bestselling Atelier September.
Perfect for dinner party cooking, this is Frederik Bille Brahet at his most expressive and collaborative. Edited by Jeni Porter and captured on film by photographer Nikolaj Møller, Apollo also explores how a group of talented friends came together to create the space, its textures, artworks, and atmosphere—setting the scene for a restaurant where delicious food, friends, music, art, design, and wine all meet, collide, clash, and coalesce.
