Michelin-star chef prepares ISS meals for French astronaut

The Manila Times

Michelin-star chef prepares ISS meals for French astronaut  When French astronaut Sophie Adenot arrives at the International Space Station (ISS) in 2026, she will dine on French gastronomical classics such as lobster bisque, foie gras and onion soup prepared especially for her by a chef with 10 Michelin stars. Food delivered to the ISS must meet strict specifications and most meals in space are canned, vacuum-packed or freeze-dried from a set of options provided by space agencies. But to spice things up, one out of every 10 meals is prepared for specific crew members according to their personal tastes.  AFP VIDEO  Subscribe to The Manila Times Channel - https://tmt.ph/YTSubscribe  Visit our website at https://www.manilatimes.net    Follow us:  Facebook - https://tmt.ph/facebook  Instagram - https://tmt.ph/instagram  Twitter - https://tmt.ph/twitter  DailyMotion - https://tmt.ph/dailymotion    Subscribe to our Digital Edition - https://tmt.ph/digital  Sign up to our newsletters: https://tmt.ph/newsletters   Check out our Podcasts:  Spotify - https://tmt.ph/spotify  Apple Podcasts - https://tmt.ph/applepodcasts  Amazon Music - https://tmt.ph/amazonmusic  Deezer: https://tmt.ph/deezer  Tune In: https://tmt.ph/tunein   #TheManilaTimes #WorldNews #ISS #Astronaut

Transcript

00:00Ah, it's beautiful!

00:09And then, it's... Ohlala, I'm all about it!

00:14It's quite a moment!

00:16It will be our breakfast, our shared moments,

00:19our discoverable moments for the crew members.

00:23I think everyone will be so happy!

00:28Well, the astronauts envisage assez bouffy

00:30because, finally, there's more fluid in the head.

00:34And people think that, liable to that,

00:36we lose a bit of olfactory.

00:40There's a lot of flavor!

00:42There's a lot of flavor!

00:44There's a lot of flavor!

00:46Like that, it's beautiful!

00:48We have a team that remains at Christmas,

00:51we have a team that remains at Christmas.

00:53I think that, for my mission,

00:56I will also be here at the 14th of July.

00:59So, it will be the opportunity to celebrate France

01:02on the floor,

01:04and to discover the French traditions

01:06on the 14th of July.

01:08That's what it is!

01:09In fact, we chose together!

01:11For example, we wanted to put in value

01:13the terroirs,

01:14the terroirs,

01:15the terroirs français,

01:17and have a whole panel

01:19of French gastronomy

01:21to be able to share

01:23the culinary heritage.

01:25So, we have a lot of simple foods,

01:28the soup to onion,

01:29the riolet,

01:30and have a lot of sophisticated foods

01:32to represent all the spectrum.

01:35Well, an example of food

01:37that we eat at bord,

01:38it's something that we need to dehydrate.

01:40We put in the hot water

01:41in this type,

01:42and it's like

01:43this,

01:44for example,

01:45with a little bit of water.

01:47There are also

01:48everyday foods

01:50that are in the boxes,

01:51like that,

01:52but,

01:53clearly,

01:54there,

01:55we have a level

01:56of gustative work

01:57that will really be

02:01a good time

02:02to share

02:03and to put in value

02:04of the French gastronomy

02:05which I'm proud of!

02:06I'm proud of!

02:07The catching,

02:08at the end,

02:09because I haven't seen it!

02:24While I was trying

02:38was very proud

02:39of the amount of food

02:40about implementation

02:43because the sun is

02:45becoming more

02:48than thedisappreciate

02:50который even

02:50costs more

02:51choose

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