Space menu: astronauts prepare star chefs

Photo: depositphotos

Famous chefs prepare festive dishes for astronauts on the international space station.

British astronaut Tim Pick dishes prepared for the flight Heston Blumenthal. French cosmonaut Tom Peske, who went to the station on November 17, was spoiled by star chefs Alain Dyukas and Thierry Marx with his culinary masterpieces, according to the publication World Voices.

In the French menu - scallops, veal tongue with foie gras, beef cheek bourguignon, and for dessert - chocolate cake, cheesecake, gingerbread and baked apple.

For Tim Pick, the famous British chef Heston Blumenthal, who for a long time held the first place in the “50 Best Restaurants of the World” rating, prepared Arctic salmon, chicken curry in Thai, bacon sandwiches and cream pie with lime.

All cosmonauts aboard the International Space Station are entitled to receive a “container with festive food”. Tim Peak will try these dishes on his birthday, New Year's Eve and other anniversaries.

The most interesting thing is that the New Year's space menu was not the cook, but the crew commander Scott Kelly, along with other astronauts. They were repelled not so much by the taste of the dishes, but by their safety, because food poisoning on board the space station can have disastrous consequences.

The French engineer of the European Space Agency Romain Charles said that the French astronauts are trying, at least in absentia, to acquaint the chefs who will be preparing for them. This is done with purely French gastronomic logic: the dish must mean something to the one who will eat it.

“It helps astronauts to maintain contact with the Earth,” says one of the most famous world chefs, Alain Ducas.

He repeatedly prepared dishes for French astronauts, and from the year 2006, in partnership with the French space agency, developed some 30 recipes.

According to him, the most successful among astronauts are roasted quails, Breton lobster, the lamb blade confit in sage and caponata.

At the same time, the chef emphasized that the taste of dishes changes in weightlessness, it becomes more bland, and this must be taken into account when reducing sauces.

In addition to Ducas, another star French chef, Thierry Marx, prepared dishes for Tom Sand. He has already tried out “cosmic food” on visitors to his 2-star restaurant.

Festive food in space is not new; German chefs used to cook for astronauts.

In 2014, Russian cooks sent black caviar to their astronauts, and the following year American astronauts received California-made caviar.

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