Michelin-rolled chef’s beans and foie went into space

You probably probably think that the spring will probably probably probably do not appreciate the Spring Station (ISS) speech by speech (ISS) speech.

Astronaut Sophie Adenot combined with French chef Anne-Sophie-Sophie Pic to create a gastronomic flavoring menu to create a gastronomic flavored menu with Adenot next year.

Instead of ordinary frozen-dried nutrients, 42, 42, 42, 42, “Foie Gras cream on toasted Brioche” and “Cord and Caraway and Cab and Caraway” will be selected from the Likes.

Menu – European Space Agency (ESA) called “a pinch in space” – includes four startups, two main courses and two dessert.

Adenot, containing beef and chocolate cream, will help them to “make our palettes happy,” but also to feel related to his house and his house.

“The signature of his (pic) cuisine has a deep impact on the terroir. This is important to me for grew in the village, and I remembered my roots.”

ESS has serious rules for food – it’s broken, light and at least 24 months, says Esa.

Therefore, most of the dishes are canned, vacuum packed or frozen or frozen, and frozen or frozen, a rare luxury that can enjoy only a space ship with new suppliers.

However, each or so much meals to concern everything, increase the mood and close the crew, it is often developed with the chef with “bonus dishes”.

Haute cuisine, 55, famous for the most Michelin star of any female chef in the world – 10.

He says this project says that there is a “push of the borders”, which worked with the team to create special meals in technical restrictions.

“Food for space is a thrilling problem,” he said as was said by the ESA.

Adenot says Haute’s cuisine will share with colleagues on the board – this is the first time in the French gastronomic culture – after all the important points … Additional places.

Adenot, a former helicopter test and a rescue pilot, collected awards, including a medal respected in gender equality in sciences.