Renowned Danish Chef Frederik Bille Brahe Unveils Delectable Dish at Reimagined Restaurant
At the beginning of this year, the esteemed Danish chef Frederik Bille Brahe made a bold move by closing down his beloved Apollo Bar & Kantine in Copenhagen’s Kunsthal Charlottenborg. The purpose? To reinvent the space and its menus, focusing on a new dinner service that showcases pared-back dishes inspired by seasonal ingredients.
One of the standout dishes on the revamped menu is the Salada Rosso, a visually stunning creation that challenges diners’ perceptions. At first glance, it appears to be an untouched head of radicchio, but upon closer inspection, it reveals a clever piece of trompe l’oeil. The bitter leaves of the chicory have been deconstructed, coated with a rich black garlic and almond cream, and drizzled with a sweet citrus vinaigrette. Chunks of tart blood orange are tucked between the leaves, adding a burst of flavor to each bite.
Radicchio, a vegetable that many people claim not to enjoy, is transformed into a culinary masterpiece by Bille Brahe. As he puts it, “most people think they don’t like [radicchio] — but then you make something with it that changes their minds.”
For those eager to recreate this innovative dish at home, Bille Brahe generously shares his recipe for Salada Rosso. The method involves carefully cleaning the radicchio, preparing the orange segments, making a flavorful crumble, crafting a creamy almond sauce, and assembling the salad with precision and artistry.
With its blend of bold flavors, unexpected textures, and creative presentation, Salada Rosso is a testament to Bille Brahe’s culinary prowess and his commitment to delighting diners with inventive dishes. As diners flock to experience the reimagined Apollo Bar & Kantine, it’s clear that Bille Brahe’s innovative approach to dining is a recipe for success.
