Apollo: State-of-the-art cooking and a party – Frederik Bille BraheApollo: 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

Araki plays constantly with patterns of subjugation and emancipation

Riverola continues to explore her passion for capturing the essence of place

and the moments in between

Have you ever wondered what a conspiracy menu tastes like

Hand-wash recommended

page layout and typography to neon signage

and office systems

as much a game of memory and fun as a loftier space of visual poetry

Percale bedding – 100% organic cotton in a lightweight weave for a freshly washed feeling

They adapt and adjust the architectural and physical “body languages” of domesticity while operating through the framing and occupation of liminal spaces

who all share a fascination with the simple

Bill’s widow