APOLLO / State-of-the-art cooking and a party af Frederik Bille Brahe

Apollo: State-of-the-art cooking and a party is Frederik Bille Brahe’s first cookbook devoted to Apollo, his first restaurant housed within the Kunsthal Charlottenborg art space in Copenhagen.

Featuring over 100 recipes developed by Frederik and head chef Yuta Kurahashi, Apollo defines a playful, colorful, cultural, chic, mostly green gastronomy drawing from Danish, Japanese, French, and Italian influences. Apollo is Frederik third cookbook, following the much-loved and lowkey All the stuff we cooked and the wildly successful Atelier September: A place for daytime cooking. Edited by Jenni Porter and captured on film by Nikolaj Møller, Apollo also explores how a group of relented friends created the space, its textures, artworks, and atmosphere — setting a scene where delicious food, music, art, design, and wine all meet, collide, clash, and coalesce. Apollo is that really good party you never want to end.