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

Documenting state-of-the-art cooking and a party that came together to bring experimental recipes to a sense of occasion. Apollo is designed as much for documenting a great gathering and good cooking. Frederik Bille Brahe is 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, Frederik shares 104 recipes in Apollo’s signature style.