Locust certificates are directed from edges chefs

When you think about the food that astronauts eat in space, Lobster, Haddock and Foie Gras may not emerge – but this exactly what France’s next visitor will address to the International Space Station (ISS).

Space pioneer Sophie Adenot collaborated with the French -winning French Chef, Ann Siwfi Beck, to create a list of the delights that will travel with Adenot to ISS next year.

Instead of the usual dried nutrients that astronauts eat, Adenot, 42 years old, such as “Foie Gras Cream on Toasted Brioche” and “Bisque Bisque with crab and crab”.

The list – which is called the European Space Agency (ESA) the name “Proch from France in Space” – includes four beginners, two main sessions and sweets.

Adenot said that the dishes, which also include cooked beef and chocolate cream, will not only “the joy of our tastes”, but also help her to feel connected to the land and her country.

I quoted this in an ESA statement: “The signing of the kitchen (pre -approval) is deeply affected by the vision. This is important for me because I grew up in the countryside, and I will remind me of my roots.”

There are strict food rules on ISS – they should be free of crumbs, lightweight and keep at least 24 months, says the European Space Agency.

Therefore, most of the meals are canned or packed with emptiness or dried by freezing, with fresh fruits and vegetables, a rare luxury that can only be enjoyed when a spacecraft arrives with new supplies.

But to keep things interesting, enhancing morale, and helping the crew interconnected, every tenth meal or so is one prepared especially for every astronaut, with these “reward meals” that are often made in partnership with a chef.

Beck, 55, who is famous for her superior kitchen, is famous for the world’s most chef – 10.

She says this project “pushes the boundaries” of cooking art, as she worked with her team to create special food, while preserving technical restrictions.

“Cooking for space represents a pleasant challenge,” she quoted as saying by Esa.

Adenot says that she will share the hot kitchen with her colleagues on board – she ultimately an important moment – the French cooking culture for the first time … outside the ground.

Adenot, a former helicopter and a rescue pilot, won a series of awards, including a medal honoring her gender equality in science.