In 2026, Sofia Adeno would go to ISS not only on a scientific mission, but also to taste. His space “Bonus Menu” was created by legendary chef Ann-Sofu Peak-the owner of the 10 stars “Michelin”.
In 2026, French astronaut Sophie Adeno was going to the International Space Station (ISS) with a unique “Bonus Menu”, built by famous chef Ann-Sofu Pick-the owner of 10 stars Michelin.
The diet includes classic French delicacies, especially figra cream for Brioshi, a lobster biscule and crab, pasternak soup, stewed beef with black garlic, chicken with Madagascar pepper, as well as chocolate cream and rice puding with coconut.
According to the European Space Agency (ESA), it is a “piece of France in space”, which not only tastes the benefits, but also important psychological importance to support the condition of astronauts on long missions.
Developing a menu is a complex process, as cosmic diet must comply with strict requirements: to be easy, not to develop crumbs and to be stored for at least 24 months. Usually, astronauts feed on de -light, vacuumed or sublimated products, and fresh dishes are rare luxury.
Sophie Adeno, a former pilot and a 42 -year -old scientist, noted that France’s taste will help him maintain the home’s sensation and the connection to the soil during the orbit. He also plans to share food with the issues of the ISS.
At the same time, the updated menu has contained controversy over the Internet due to the use of foamra – a delicious diet prepared from the liver of ducks or geese, which is forced to be fed. Some users of social networks condemn this choice, calling it ethical with a problem.
The ESA has not yet commented on the criticism, emphasizing the importance of supporting the psychological convenience of astronauts.
Earlier it was reported that astronauts from India, Hungary and Poland first flew to the International Space Station under the AX-4 commercial mission.
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Source: korrespondent
I am Ben Stock, a passionate and experienced digital journalist working in the news industry. At the Buna Times, I write articles covering technology developments and related topics. I strive to provide reliable information that my readers can trust. My research skills are top-notch, as well as my ability to craft engaging stories on timely topics with clarity and accuracy.