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Together with head chef Yuta Kurahashi, Frederik shares 104 recipes in Apollo’s signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese, French, and Italian cuisines. With its colourful palette and defining sense of chic, green gastronomy, Apollo follows the much-loved and low-key All the Stuff We Cooked and the wildly successful Atelier September: A Place for Daytime Cooking. 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 Møller, Apollo also explores how a group of talented friends came together to create the space, its textures, artworks, and atmosphere—setting the scene for a restaurant where delicious food, friends, music, art, design, and wine all meet, collide, clash, and coalesce. Apollo is that really good party you never want to end.\u003c\/p\u003e\n\u003cp\u003eAbout Frederik Bille Brahe\u003cbr\u003eFrederik Bille Brahe 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 café 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. 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