French astronaut will eat these in space

Details of the meals that Sophie Adenot will consume in space as she prepares to go to the International Space Station (ISS) have been announced by the European Space Agency (ESA). Unlike astronauts who have to make do with frozen pasta or packaged soup, Adenot's menu almost resembles a gourmet restaurant.

MICHELIN STAR CHEF PREPARES

The name behind this difference is the famous French chef Anne-Sophie Pic, who has three Michelin stars. Known as the "artist of flavors" in the gastronomy world, Pic expressed her pride in the menu she prepared specially for Adenot.

While ESA described this menu as "a pinch of France in space", Adenot said that these flavors, which will remind him of the rural areas where he spent his childhood, have an emotional meaning for him:

"I am fond of flavors that come from the earth. Anne-Sophie's menu will not only delight our palates, it will also build a bridge that connects us to the world."

The menu includes unusual flavors such as foie gras cream on grilled brioche bread, black garlic marinated beef, chicken with voatsiperifery black pepper from Madagascar, polenta with Comté cheese flavored with tonka beans, and French onion soup with pink peppercorns. Among the dessert options, chocolate hazelnut mousse and vanilla rice pudding stand out. Adenot emphasized that this menu offers the opportunity for cultural sharing with space friends:

"Sharing food during a mission is a special moment that strengthens the bond between cultures. These meals will not only introduce French cuisine, but will also be a morale booster by getting us out of our routine."

COOKING IN SPACE IS CHAOS!

But sending food into space isn’t easy. According to ESA, food must be crumb-free, lightweight and able to be stored for at least 24 months without spoiling. That’s why almost all meals are prepared in canned, vacuum-packed or freeze-dried form.

Chef Pic stated that they carried out a special R&D process with his team to overcome these challenges:

"Preparing food for space means pushing the boundaries of gastronomy. We tried to preserve the emotional impact of the taste despite the technical obstacles."

It is also known that the gravity-free environment affects the sense of taste. In space, the fluids are directed to the upper body, causing nasal congestion. This reduces the ability to smell and therefore taste. For this reason, meals are prepared with more intense aromas than their terrestrial counterparts.