Let Sophie Bille Brahe and Cecilie Bahnsen's fairytale dinner be the inspiration for your next soirée

A Cecilie Bahnsen and Sophie Bille Brahe dinner is quite like a fairytale. Angelic guests arrive in cloud-like Bahnsen frocks, adorned with Brahe’s pearls and diamonds. “It felt really right to meet,” says Bahnsen, matter-of-factly, once all the guests were seated.

Quaint pink napkins – clippings from Bahnson’s studio – and candelabras adorned the charming round tables, but the real showstopper was the fluffy pink butter. According to chef Frederik Bille Brahe – yes, Sophie’s brother and chef at beloved Copenhagen restaurants Atelier September and Apollo Bar – the delicate pink tone came from beetroot. “I’ve cooked this very specific kind of food, which is my food in many ways,” he says. “But it’s also memories of flavours.”

These are flavours that came up in the Brahe household growing up – the basil in the lobster spaghetti, for instance. Elsewhere, the ingredients themselves mimic his sister’s designs – the oysters and beluga caviar evoke pearls. I ask if he’s nervous to serve a room full of women wearing elegant Bahnsen gowns a plate full of saucy pasta and his wife, model Caroline Brasch, interjects: “I don’t eat spaghetti.”

“I’m up against the world every day at home,” jokes Brahe. “Just me and my kids, eating spaghetti.”