Apollo: State-of-the-art cooking and a party space yielding valuable new insights into

yielding valuable new insights into his process and approach

to bring forward practices that have been neglected

and folders

and intelligence

Floc’h is on a mission to represent the underwater landscapes at a time when climate change is causing major upheavals within ecosystems

Apollo: State-of-the-art cooking and a party space yielding valuable new insights intoApollo: 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. Together with head chef Yuta Kurahashi, Frederik shares 104 recipes in Apollos signature style: playful, elegant, and rooted in a dialogue between Danish cooking and Japanese, French, and Italian cuisines. With its colourful