A cookbook by Frederik Bille Brahe, often described as one of the most stylish chefs in Copenhagen. This volume focuses on his restaurant “Apollo,” located within the Kunsthal Charlottenborg, and captures its distinctive atmosphere and philosophy. Rooted in Danish cuisine, the recipes are primarily plant-based, blending influences from Japan, France, and Italy into a light and refined approach to cooking. Simple yet beautifully composed dishes—resonating with the museum setting—offer a fresh perspective on everyday meals.
Pages : 320
Size: 21.5×30cm (hardcover)
・As this item has been displayed in-store, we are unable to guarantee pristine condition.
Frederik Bille Brahe is a Danish chef known for his simple yet creative approach, centered on seasonal, locally sourced ingredients. His philosophy emphasizes respecting the natural flavors of each ingredient and bringing out their inherent qualities. In Copenhagen, he runs spaces such as Apollo Bar and Kafeteria, where food, design, and atmosphere are carefully considered to create an inviting dining experience. His work is closely connected to art and culture, and he actively collaborates with artists and creatives.
