Astronaut Sophie Adenot is set to swap standard space meals for gourmet cuisine on her next mission. Her menu will include lobster bisque and foie gras, specially crafted by renowned French chef Anne-Sophie Pic.
The duo has created a luxurious menu that will travel to the International Space Station (ISS) in 2026. It’s part of an initiative by the European Space Agency (ESA) to offer astronauts a comforting taste of home during their missions.
From Countryside Roots to Cosmic Cuisine
At 42, Adenot is not only preparing for life aboard the ISS, she’s bringing her heritage with her. She chose Pic for her strong connection to the French landscape and its flavours.
“Her (Pic’s) cuisine signature is deeply influenced by the terroir. This is important to me because I grew up in the countryside, and it will remind me of my roots,” she said in a statement shared by ESA.
The menu is carefully curated and includes four starters, two main courses, and two desserts. Among the highlights are foie gras cream on toasted brioche, lobster bisque with crab and caraway, braised beef, and a rich chocolate cream.
Culinary Creativity Under Pressure
Creating space food isn’t just about flavour. The ISS has strict requirements. Dishes must be lightweight, free of crumbs, and have a shelf life of at least two years. That rules out many ingredients and techniques used in everyday cooking.
Anne-Sophie Pic and her team took on the challenge with enthusiasm. “Cooking for space is an exhilarating challenge,” she told ESA. She described the project as a way to “push the boundaries” of traditional gastronomy.
Special Meals for Special Moments
Most meals on the ISS are freeze-dried, canned, or vacuum-packed. Fresh produce is rare and only arrives when supply ships dock. But ESA allows for occasional “bonus meals,” which are personalised dishes that give astronauts a morale boost and help with crew bonding.
Adenot plans to share her gourmet meals with fellow crew members. It’s about marking a milestone, bringing French culinary culture to space for the first time.
Published by Kerry Harrison
Kerry’s been writing professionally for over 14 years, after graduating with a First Class Honours Degree in Multimedia Journalism from Canterbury Christ Church University. She joined Orbital Today in 2022. She covers everything from UK launch updates to how the wider space ecosystem is evolving. She enjoys digging into the detail and explaining complex topics in a way that feels straightforward. Before writing about space, Kerry spent years working with cybersecurity companies. She’s written a lot about threat intelligence, data protection, and how cyber and space are increasingly overlapping, whether that’s satellite security or national defence. With a strong background in tech writing, she’s used to making tricky, technical subjects more approachable. That mix of innovation, complexity, and real-world impact is what keeps her interested in the space sector.
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