{"id":170351,"date":"2025-11-10T13:28:12","date_gmt":"2025-11-10T12:28:12","guid":{"rendered":"https:\/\/www.apartamentomagazine.com\/?post_type=product&p=170351"},"modified":"2026-01-07T14:41:02","modified_gmt":"2026-01-07T13:41:02","slug":"apollo-state-of-the-art-cooking-and-a-party-book","status":"publish","type":"product","link":"https:\/\/www.apartamentomagazine.com\/product\/apollo-state-of-the-art-cooking-and-a-party-book\/","title":{"rendered":"Apollo: State-of-the-art cooking and a party"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

Apollo: State-of-the-art cooking and a party<\/i><\/strong> by Frederik Bille Brahe is the first cookbook devoted to Apollo<\/strong>, his museum restaurant located in the courtyard of the historical art institution Kunsthal Charlottenborg in Copenhagen<\/strong>. Together with head chef Yuta Kurahashi<\/strong>, Frederik shares 104 recipes<\/strong> in Apollo\u2019s signature style: playful, elegant, and rooted in a dialogue between Danish <\/strong>cooking and Japanese<\/strong>, French<\/strong>, and Italian cuisines<\/strong>. <\/span>With its colourful palette and defining sense of chic, green gastronomy<\/strong>, <\/span>Apollo<\/span><\/i> follows the much-loved and low-key <\/span>All the Stuff We Cooked<\/i><\/a><\/strong> and the wildly successful <\/span>Atelier September: A Place for Daytime Cooking<\/i><\/a><\/strong>. Perfect for dinner party cooking, this is Frederik at his most expressive and collaborative. Edited by Jeni Porter and captured on film by photographer Nikolaj M\u00f8ller, <\/span>Apollo <\/span><\/i>also explores how a group of talented friends came together to create the space, its textures, artworks, and atmosphere\u2014setting the scene for a restaurant where delicious food, friends, music, art, design, and wine all meet, collide, clash, and coalesce. <\/span>Apollo<\/i><\/strong> is that really good party you never want to end<\/strong>.<\/span><\/p>\n

About Frederik Bille Brahe<\/strong>
\nFrederik Bille Brahe <\/span>is a Copenhagen-born fine-dining trained chef who worked in London and Paris before returning home to follow his dream of opening a very special small caf\u00e9 where everyone is his guest. He opened Atelier September in Gothersgade in October 2013, expanding it to other locations in the Danish capital and using it as a launching pad for other ventures, including Apollo in the historic art space Kunsthal Charlottenborg and Sofi bakery in Berlin. His first collection of recipes, All the Stuff We Cooked, was an instant success, and his followup cookbook, Atelier September: A place for daytime cooking, blended recipes with an exclusive poetic chronicling of the first decade of Atelier September, as well as a documentation of his philosophy for gastronomy and life in general.<\/span><\/p>\n

Check out our online stories with Frederik<\/strong> Bille Brahe himself:<\/p>\n

Dinner in Atelier September with Frederik Bille Brahe<\/a>
\nFrederik Bille Brahe Chapter 1: New York City<\/a>
\nFrederik Bille Brahe Chapter 2: Copenhagen<\/a><\/p>\n

 <\/p>\n

Published by Apartamento Publishing S.L.
\nRelease date: November 27, 2025
\nDimensions: 215 x 297mm
\nPages: 320
\nBinding: hardcover
\nISBN: 978-84-09-78307-6<\/p>\n

Shipping method: DHL\/UPS courier service with tracking.<\/strong>
\nDelivery time: 2\u20134 days from the shipping confirmation.<\/strong><\/p>\n","protected":false},"featured_media":170407,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[17],"product_tag":[1280,255],"class_list":{"0":"post-170351","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-books","7":"product_tag-frederik","8":"product_tag-frederik-bille-brahe","9":"member-discount","10":"discount-restricted","11":"hover_option_product_featured","13":"first","14":"instock","15":"taxable","16":"shipping-taxable","17":"purchasable","18":"product-type-simple"},"bundled_by":[],"bundle_stock_status":"instock","bundle_stock_quantity":null,"bundle_virtual":false,"bundle_layout":"","bundle_add_to_cart_form_location":"","bundle_editable_in_cart":false,"bundle_sold_individually_context":"","bundle_item_grouping":"","bundle_min_size":"","bundle_max_size":"","bundle_price":[],"bundled_items":[],"bundle_sell_ids":[120876,60282],"acf":[],"yoast_head":"\nApollo: State-of-the-art cooking and a party<\/title>\n<meta name=\"description\" content=\"Apollo: State-of-the-art cooking and a party by 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. 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