Apollo

Frederik Bille Brahe is a Copenhagen-based chef with a fine dining background who worked in London and Paris before returning home to realize his vision of a small cafe where every guest feels welcome. In 2013 he opened Atelier September, which soon became not only a cult destination in Copenhagen but also the starting point for future projects — including the restaurant Apollo, located within Kunsthal Charlottenborg, and the bakery Sofi in Berlin. His culinary approach combines simplicity, attention to detail and a broader understanding of gastronomy as a way of life. Frederik’s earlier books — All the Stuff We Cooked and Atelier September: A Place for Daytime Cooking — became important publications at the intersection of food, aesthetics and personal narrative.

Apollo: State-of-the-art cooking and a party by Frederik Bille Brahe is the first cookbook dedicated to Apollo, the restaurant located in the courtyard of the historic art institution Kunsthal Charlottenborg in Copenhagen. Together with chef Yuta Kurahashi, Brahe shares 104 recipes in Apollo’s signature style — playful, elegant and shaped by a dialogue between Danish cuisine and Japanese, French and Italian influences.

The book goes beyond the format of a traditional cookbook: it explores the atmosphere of the space, the process of its creation and the community of friends and collaborators who shaped the restaurant’s visual and emotional language. Apollo is about food for dinner parties, about music, art, design, wine meeting, overlapping and dissolving into one another. It is that perfect party you never want to end.