Michelin-starred chef's lobster bisque and foie gras heading to area

[ad_1] When you consider the meals that astronauts eat in area, lobster, haddock and foie gras in all probability do not spring to thoughts - however that is precisely what France's subsequent customer to the Worldwide House Station (ISS) can be eating on.

Astronaut Sophie Adenot has teamed up with award-winning French chef Anne-Sophie Pic to create a menu of gastronomic delights that may journey with Adenot to the ISS subsequent yr.

As an alternative of the standard freeze-dried vitamins that astronauts eat, Adenot, 42, can be selecting from the likes of "Foie gras cream on toasted brioche" and "Lobster bisque with crab and caraway".

The menu - which the European House Company (ESA) has dubbed "a pinch of France in area" - consists of 4 starters, two foremost programs and two desserts.

Adenot mentioned the dishes, which additionally embody braised beef, and chocolate cream, won't solely "delight our palates" but additionally assist her really feel linked to Earth, and her dwelling nation.

"Her (Pic's) delicacies signature is deeply influenced by the terroir. That is essential to me as a result of I grew up within the countryside, and it'll remind me of my roots," she was quoted as saying in an ESA assertion.

There are strict guidelines for meals on the ISS - it have to be crumb-free, light-weight and maintain for a minimum of 24 months, the ESA says.

Due to this fact, most meals are canned, vacuum packed or freeze-dried, with recent fruit and greens a uncommon luxurious that may solely be loved when a spacecraft arrives with new provides.

However to maintain issues fascinating, increase morale, and assist with crew bonding, each tenth or so meal is one ready particularly for every astronaut, with these "bonus meals" usually made in partnership with a chef.

Well-known for her haute delicacies, Pic, 55, has essentially the most Michelin stars of any feminine chef on the earth - 10.

She says this challenge is "pushing the boundaries" of gastronomy, as she labored together with her group to create particular meals, whereas protecting inside the technical constraints.

"Cooking for area is an exhilarating problem," she was quoted as saying by the ESA.

Adenot says she is going to share the haute delicacies together with her colleagues on board - it's in spite of everything an essential second - French gastronomic tradition changing into for the primary time... extra-terrestrial.

Adenot, a former helicopter take a look at and rescue pilot, has received a string of awards, together with a medal honouring her actions in gender equality within the sciences.