When you think about the food that astronauts eat in space, lobster, haddock and foie gras probably don't spring to mind - but that's exactly what France's next visitor to the International Space Station (ISS) will be dining on. Astronaut Sophie Adenot has teamed up with award-winning French chef Anne-Sophie Pic to create a menu of gastronomic delights that will travel with Adenot to the ISS next year. Instead of the usual freeze-dried nutrients that astronauts eat, Adenot, 42, will be choosing from the likes of "Foie gras cream on toasted brioche" and "Lobster bisque with crab and caraway". The menu - which the European Space Agency (ESA) has dubbed "a pinch of France in space" - includes four starters, two main courses and two desserts. Adenot said the dishes, which also include braised beef, and chocolate cream, will not only "delight our palates" but also help her feel connected to Earth, and her home country. "Her (Pic's) cuisine signature is deeply influenced by the terroir. This is important to me because I grew up in the countryside, and it will remind me of my roots," she was quoted as saying in an ESA statement. There are strict rules for food on the ISS - it must be crumb-free, lightweight and keep for at least 24 months, the ESA says. Therefore, most meals are canned, vacuum packed or freeze-dried, with fresh fruit and vegetables a rare luxury that can only be enjoyed when a spacecraft arrives with new supplies. But to keep things interesting, boost morale, and help with crew bonding, every tenth or so meal is one prepared especially for each astronaut, with these "bonus meals" often made in partnership with a chef. Famous for her haute cuisine, Pic, 55, has the most Michelin stars of any female chef in the world - 10. She says this project is "pushing the boundaries" of gastronomy, as she worked with her team to create special food, while keeping within the technical constraints. "Cooking for space is an exhilarating challenge," she was quoted as saying by the ESA. Adenot says she will share the haute cuisine with her colleagues on board - it is after all an important moment - French gastronomic culture becoming for the first time... extra-terrestrial. Adenot, a former helicopter test and rescue pilot, has won a string of awards, including a medal honouring her actions in gender equality in the sciences.
Michelin-starred chef's lobster bisque and foie gras heading to space
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"Astronaut Sophie Adenot to Serve Gourmet French Cuisine in Space"
Bbc News
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TruthLens AI Summary
Astronaut Sophie Adenot is set to bring a taste of France to the International Space Station (ISS) as she collaborates with renowned chef Anne-Sophie Pic to prepare a unique menu featuring gourmet dishes such as lobster bisque and foie gras. Scheduled to launch next year, Adenot's menu aims to enhance the dining experience for astronauts, moving away from the typical freeze-dried meals that have characterized space food. The European Space Agency (ESA) has highlighted this initiative as 'a pinch of France in space,' showcasing a selection that includes four starters, two main courses, and two desserts. Adenot expressed that these culinary creations will not only delight her palate but also provide a comforting connection to her roots, as her upbringing in the French countryside greatly influences Pic's cooking style. The astronaut emphasized the emotional significance of these dishes, which serve to remind her of home while she embarks on her space mission.
The project underscores the evolving nature of space cuisine, as it must adhere to strict regulations regarding food preparation and storage in the zero-gravity environment. All meals must be lightweight, crumb-free, and capable of lasting at least 24 months, leading to most food being canned, vacuum-packed, or freeze-dried. However, to maintain morale and foster camaraderie among the crew, astronauts receive special 'bonus meals' prepared in conjunction with chefs. Pic, who boasts the highest number of Michelin stars awarded to a female chef globally, views this endeavor as an exciting challenge that pushes the boundaries of culinary arts in space. Adenot plans to share these gourmet meals with her fellow crew members, marking a significant milestone as French gastronomic culture ventures into extraterrestrial realms. The astronaut, a former helicopter test and rescue pilot with accolades for promoting gender equality in science, is looking forward to this extraordinary culinary experience in space.
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