Lobster bisque and onion soup on ISS menu for French astronaut | International Space Station
When the French astronaut Sophie Adenot travels to the International Space Station next year, it will go to the stars – not exactly heavenly, but with gastronomic terms.
In a statement on Wednesday, Adenot was not only frozen and dried space food staples, but also French classics such as lobster bisque, goose gras and onion soup, were specially prepared by a 10 Michelin star chef.
Youurnip and Haddock Velouté, Tonka Beans and Creamy Polynta and chicken and black garlic grated fried beef meat will also be on the menu, and hazelnuts will be desserts with flower, coconut and smoked vanilla rice pudding and coffee.
Foods delivered to ISS should meet solid features. “The food delivered to the International Space Station should contain crumbs, should be light and keep at least 24 months,” he said. Most meals are dried by canned, vacuum or frozen from a number of options provided by space agencies.
Soviet Kozmonot Yuri Gagarin holds the record as the first person to eat in space. In the mission of April 1961, he continued himself with the main beef and liver and chocolate, all squeezed from a tube.
However, space dinners have come a long way since Gagarin’s Vostok 1 journey. Although there are fresh fruits and vegetables for modern cosmonauts, when it comes with a new spacecraft material in ISS.
For the sake of diversity, one out of every 10 meals is prepared for certain crew members according to their personal tastes. Adenot’s menu was developed by French chef Anne-Sophie Pic, which holds 10 Michelin star and called the best female chef by the world’s top 50 restaurants.
Despite a lack of official training in France, France is known to take over the Maison Pic in Valence, and then seized the third Michelin star in 1934, which his grandfather first succeeded in 1934.
Pic said that developing menu, which contains four starters, two networks and two desserts, was a “refreshing challenge”.
“Cooking for space means pushing the limits of gastronomy, Pic said Pic, Pic said. “With my team in my research and development laboratory, we adopted an exciting challenge: to maintain a sense of taste despite excessive technical restrictions.”
Adenot said: “During a mission, it is a way to share our own meals and invite crews to learn more about our culture. This is a very strong bond experience.”
42 -year -old Adenot, a former helicopter test pilot, is scheduled to start his first round in Iss in the spring of 2026. During a six -month task called εpsilon, a series of tasks such as European -led scientific experiments, medical research and maintenance at the station will perform a series of tasks.
The ISS, which moves at the speed of approximately 250 miles (28,800 km/h) of the world, can make it difficult to keep the planet in orbit about 16 times a day and make breakfast, lunch and dinner times separate.
Astronauts still eat three meals a day, daily calorie intake 2,500 as guidance. Due to special requirements to keep the food durable and hygienic, feeding an astronaut can cost £ 20,000 per day.
Since body fluids behave differently in zero gravity, cosmonauts often complain about foods in space tasting and want spicy flavors to tickle their tastes such as wild radish and Wasabi.
A pair of NASA astronaus returned to Earth in March after unexpectedly stuck to ISS for more than nine months due to problems with Boeing’s Starliner spacecraft.
Regular quality food in space may not only permanent science fictions. In April this year, ESA evaluated the viability of foods grown in the low gravity laboratory and the valuation of higher radiation on orbit and other planets.
The relevant team said that the experiment was the first step in developing a small pilot food production facility in ISS in two years. Frites A oral thinning possibility for the French astronauts of the future.
