Apollo: State-of-the-art cooking and a party

Apollo: State-of-the-art cooking and a party by Frederik Bille Brahe is thefirst 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, Frederik shares 104 recipes in Apollo’s signature style: playful, elegant, and rooted in a dialogue between Danishcooking andJapanese, French, andItalian cuisines. With its colourful palette and defining sense of chic, green gastronomy,

Apollo follows All the Stuff We Cooked and Atelier September: A Place for Daytime Cooking, Perfect for dinner party cooking.

Frederik Bille Brahe is a Copenhagen born fine-dining trained chef who worked in London and Paris before returning home to follow his dream of opening a very special small café where everyone is his guest. He opened Atelier September in Gothersgade in October 2013, expanding it to other locations in the Danish capital and using it as a launching pad for other ventures, including Apollo in the historic art space Kunsthal Charlottenborg and Sofi bakery in Berlin