In a groundbreaking collaboration, French astronaut Sophie Adenot is partnering with celebrated Michelin-star chef Anne-Sophie Pic to bring an extraordinary culinary experience to the International Space Station (ISS) next year. Unlike the typical freeze-dried meals usually consumed in space, Adenot's upcoming menu includes gourmet dishes such as "Foie gras cream on toasted brioche" and "Lobster bisque with crab and caraway."
Dubbed "a pinch of France in space" by the European Space Agency (ESA), the menu features a total of four starters, two main courses, and two desserts. Adenot emphasized the importance of these gourmet meals in helping her stay connected to her roots and homeland while in orbit. "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 noted in an ESA statement.
Due to stringent regulations governing the consumption of food aboard the ISS, all meals must be lightweight, crumb-free, and capable of lasting at least 24 months. As a result, traditional culinary practices are significantly modified, often resulting in meals being canned, vacuum-packed, or freeze-dried. Fresh produce is a rarity and can typically only be consumed upon the arrival of new supply missions.
To maintain morale and foster camaraderie, astronauts experience "bonus meals" prepared with the help of chefs, which occur every tenth meal on average. Celebrated for her expertise in haute cuisine, Chef Pic—a holder of ten Michelin stars—describes creating space-worthy food as an exhilarating endeavor that respectfully respects the technical limits imposed by space travel.
During a recent tasting event in Paris, Adenot and Pic finalized the impressive menu. Adenot, who boasts a distinguished career as a helicopter test and rescue pilot, is excited to share her gourmet meals with fellow crew members, marking a milestone in French gastronomy's leap into the final frontier.
