Michelin involving chef biscu and foi who are sent to space

If you think about the food eaten by the astronauts in space, lobster, Khadak and Faa, probably do not come to mind – but this is exactly what the next visitor to the France will be eager for the International Space Station (ISS).

The astronaut Sophie Adena united with the French chef Ene Sophi Peak to create a gastronomic inventions that will travel with ADENOT to the ISS next year.

Instead of the usual dried nutrients eaten by astronauts, a 42-year-old adenot, will be chosen from the “Foie Gras Stretch on the toasted Brioche” and “Lobster Bisque with Crab and Caraway”.

The menu – which the European Space Agency (ESA) is called “France’s pinch in space” – includes four starters, two major courses and two desserts.

Aden said that the dishes, which also include stewed beef and chocolate, will not only “delight our taste”, but also help her feel related to the earth and her native country.

“It is deeply affected by the cuisine (Pic’s) the kitchen. It is important to me because I grew up in the countryside and it reminds me of my roots,” she said in an ESA statement.

There are strict rules for the ISS – it should be without small, easy and store at least 24 months, says ESA.

Thus, most meals are canned, vacuum, packed or dried, with fresh fruits and vegetables, a rare luxury that can only be enjoyed when a spacecraft with new materials comes.

But to preserve things interesting, increase morality and assistance in connection with the crew, every tenth food is one prepared specifically for each astronaut, and these “bonus dishes” are often made in partnership with the chef.

Known for its high kitchen, 55 -year -old image, has Michelin’s most stars in any female chef -10.

She says that this project “pushing the borders” of gastronomy when it worked with its team to create special foods while maintaining the technical restrictions.

“Cosmos cooking is an exciting task,” she said, as she stated ESA.

Adenos says she will share a high kitchen with her colleagues on board – this is, after all, an important point – the French gastronomic culture becomes for the first time … non -textual.

Adeneot, a former pilot for helicopter and salvation, won a number of awards, including a medal that honors her gender equality actions.