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Apollo: Avant-garde Cuisine and Receptions by Frederik Bille Brahe is the first cookbook dedicated to Apollo , its restaurant-museum located in the courtyard of Kunsthal Charlottenborg, a historic art institution in Copenhagen . In collaboration with chef Yuta Kurahashi , Frederik shares 104 recipes in Apollo’s signature style: playful, elegant, and drawing inspiration from the dialogue between and and Japanese , French and Italian . With its colorful palette and its chic and eco-friendly approach to gastronomy
Perfect for cooking with friends, this book reveals a Frederik who is more expressive and collaborative than ever. Edited by Jeni Porter and captured by photographer Nikolaj Møller, Apollo also explores how a group of talented friends came together to create this space, its textures, its artwork, and its atmosphere—laying the foundation for a restaurant where delicious food, friends, music, art, design, and wine meet, intertwine, and merge. Apollo is that party you never want to end .
Number of pages: 320
Dimensions: 21.5 x 29.7 cm
Delivery method - In France and Monaco:
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Delivery method - abroad
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