Haute Cuisine On International Space Station

Michelin-starred chef Alain Ducasse has been selected by NASA to supply special occasion meals for astronauts on the International Space Station.

Duck breast with capers, Breton lobster, organic quinoa with seaweed and celeriac puree, lemon chutney and chocolate cake are going where little fancy food has previously ventured Ö space, the final frontier.

Nasa has commissioned one of the most celebrated masters of Gallic gastronomy and a Breton canned meat company to come up with fresh, "special occasion" menus for astronauts and cosmonauts in the International Space Station (ISS).

Before linking with Hťnaff, Ducasse had feared he may have to move his space meal kitchen to Houston, Texas, to meet exacting US hygiene regulations.

In total, Nasa and its astronauts have chosen 25 Ducasse recipes. The astronauts will try out the food at Houston during their training to ensure it is to their taste and they have no allergic reactions.

Science fiction fans think its a good idea, because they've been reading for the last 150 years about great food in space.

In his 1867 classic From the Earth to the Moon Jules Verne writes about the kind of food that intrepid space travelers should expect.

Indeed the inhabitants of the new star could not live without eating, and their stomachs were suffering from the imperious laws of hunger. Michel Ardan, as a Frenchman, was declared chief cook, an important function, which raised no rival. The gas gave sufficient heat for the culinary apparatus, and the provision box furnished the elements of this first feast.

The breakfast began with three bowls of excellent soup, thanks to the liquefaction in hot water of those precious cakes of Liebig, prepared from the best parts of the ruminants of the Pampas. To the soup succeeded some beefsteaks, compressed by an hydraulic press, as tender and succulent as if brought straight from the kitchen of an English eating-house. Michel, who was imaginative, maintained that they were even "red."
(Read more about Jules Verne's gourmet space cuisine)

From The Guardian.

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