A unique fusion of high gastronomy and space exploration is taking place as part of the preparations for the European Space Agency's (ESA) εpsilon mission. Astronaut Sophie Adenot, selected for this prestigious flight, will bring a touch of French culinary excellence to the International Space Station (ISS), a task entrusted to Anne-Sophie Pic, the world's most Michelin-starred female chef. Their collaboration will result in special "bonus" meals that will enrich the standard astronaut menu and offer them a taste of home while they are hundreds of kilometers above Earth.

A meeting of two extraordinary women

This project is not just culinary, but also a meeting of two fascinating worlds and two exceptionally talented women. Sophie Adenot, an engineer and experienced helicopter test pilot, is part of the new generation of ESA astronauts from the class of 2022. Her first mission, named εpsilon, is planned for 2026 and represents the crown of her career. On the other hand, Anne-Sophie Pic is an icon of high cuisine, the heir to a family culinary tradition, and the owner of the "Pic" restaurant in Valence, France, which holds three Michelin stars and was honored with the Tripadvisor award for the best restaurant in 2024. Her culinary philosophy is based on exploring the boundaries of taste and emotion through bold and intuitive creations.

Sophie Adenot's desire to bring the authentic flavors of her homeland into space quickly led her to Anne-Sophie Pic. The choice was not accidental; the astronaut was drawn to the talent, humility, and values that the chef embodies. After their very first meeting and tasting in Paris, they discovered numerous similarities in their ways of thinking and their personal and professional paths. Thoroughness, a collective spirit, dedication, and passion are common values they share and which have become the foundation of this collaboration. "What a thrill to be invited by Sophie Adenot to accompany her on her mission! Through our discussions and tastings, I discovered an exceptional woman, inspiring in so many ways. Cooking for space is an exciting challenge – it's a real honor to be part of this extraordinary adventure," stated Anne-Sophie Pic. Sophie Adenot adds: "This meeting was fateful. Nothing predestined us to meet and work together, and yet we ended up collaborating on this collective adventure. Anne-Sophie is a brilliant professional and a truly inspiring person, and I am delighted to have her with us."

Cooking for space: The ultimate gastronomic challenge

Preparing food for the International Space Station is subject to extremely strict rules. Every meal must be light, compact, and, most importantly, must not crumble. Tiny crumbs in a weightless environment can float and pose a danger to the station's sensitive equipment. The food must also have a shelf life of at least 24 months at room temperature. The standard astronaut menu mainly consists of lyophilized (freeze-dried) or canned meals in special plastic packaging. Fresh fruits and vegetables are a real luxury, available only when a new supply spacecraft arrives.

An additional challenge is the change in the perception of taste in microgravity. Due to the redistribution of body fluids to the upper part of the body, astronauts often experience a feeling of a stuffy nose, similar to a cold, which significantly reduces their sense of smell and taste. This means that the food must have more intense aromas and flavors to provide a full gastronomic experience. This is where the mastery of Anne-Sophie Pic, known for her use of unique spices and the creation of complex flavor profiles, comes to the fore.

"Cooking for space means pushing the boundaries of gastronomy," explains Pic. "With my team in the research and development laboratory, we have taken on an exciting challenge: to preserve the emotion of taste despite extreme technical constraints."

More than a meal: The psychological significance of 'bonus' food

"Bonus" food, which makes up about ten percent of an astronaut's menu, is of inestimable value. These meals, tailored to personal tastes and preferences, bring variety to an otherwise monotonous diet and significantly boost the crew's morale and mental well-being. The ability to eat something familiar and delicious provides a sense of comfort and connection to Earth.

"Anne-Sophie's menu will not only surprise our taste buds and delight our palates; it will allow us to reconnect with Earth. Her culinary signature is deeply influenced by 'terroir'. This is important to me because I grew up in the countryside and it will remind me of my roots," emphasizes Sophie Adenot. Shared meals are a key part of life on the ISS. Sharing food is a way for crew members, who come from different countries and cultures, to learn about each other and build stronger bonds. "During the mission, sharing our food is a way to invite colleagues to discover more about our culture. It is a very special moment of bonding for all of us and a welcome change in our daily routine. I have no doubt that they will be as enthusiastic as I am when they get the chance to taste Anne-Sophie's dishes," says Sophie.

From idea to realization: The εpsilon menu put to the test

To preserve the taste qualities and ensure longevity at room temperature, the final packaging of the meals was entrusted to Servair, a French company specializing in airline catering. Under the leadership of their corporate chef François Adamski, Servair's teams adapted and produced the recipes using state-of-the-art technology: sterilization in flexible pouches. This process ensures the microbiological safety of the food without drastically compromising its texture and aroma.

The result is an impressive menu that combines tradition and innovation, adapted for consumption in the most unusual environment. The entire menu for the εpsilon mission includes:

Appetizers:

• Cream of foie gras on toasted brioche with candied lemon


• Creamy lobster soup with crayfish and cumin


• Creamy parsnip soup with curry and smoked cod


• Onion soup with pink pepper and gratinéed croutons

Main courses:

• Pulled braised beef with black garlic and smoked vanilla


• Chicken with Voatsiperifery pepper, tonka bean, and creamy polenta with Comté cheese

Desserts:

• Rice pudding with coconut and smoked vanilla


• Chocolate cream with hazelnut blossom and coffee

Source: European Space Agency