Nutrition plays a role in keeping sailors healthy and uplifting because malnutrition can cause insurrections on board. The same applies to anyone being held in one place, whether it is a prison or a spaceship, according to the famous French cook, Nicolas Appert.
In a report published in the French newspaper ” lepoint “, writer Megan Chicchi said that the chef Thierry Marx agreed, once again, to cook small dishes for the French astronaut Thomas Pescet, who left on a mission to the International Space Station. Read also Tunisian Mohamed Obeid, deputy chief engineer of NASA, in an exclusive interview with Al-Jazeera Net about the Perseverance mission on MarsA large celebration of a Palestinian youth who participated in the “NASA” mission to Mar sPalestinian NASA engineer Luay Al-Basyouni reveals to Al-Jazeera Net the details of his participation in the Mars helicopter project”Painted painting” .. A NASA mission commander takes an aerial photo of Egypt from the International Space Station
Marx noted that he “worked a lot with people held, especially in prison, and made sure that eating time was an important ritual on the daily schedule. Likewise, astronauts need to see some semblance of life on Earth when they are in space.
Thierry Marx assured that he would not serve such dishes in his restaurant except for commercial purposes, explaining that the dishes he prepared for Thomas Pisquet may not be liked by people who inhabit the planet.
For hygienic reasons, food intended for bisque must be well cooked. Once in space, the astronaut loses the sense of taste, which is like a stuffy nose, which is why the recipes are prepared in a way that makes the food palatable to the astronauts, but they cannot eat these special dishes every day but on certain occasions.
New dishes and restrictions
“We have turned these limitations into opportunities for innovation,” explains Rafael Hammon, a physicochemist. Together, with the collaboration of the Michelin-starred chef, we developed “comfort” dishes without adding much salt or sugar to them. And like any professional athlete, Thomas Pisquet follows a specific diet and the European Space Agency closely monitors what he eats.
In compliance with these conditions, physical chemist Hamon and chef Marx used “fruit pectin” instead of sugar, and were able to make gravy without using a flavor enhancer. “This big step is proof that we can develop the agri-food industry and improve comfort food for consumers,” explains Thierry Marks.
The author stated that creating suitable food for astronauts suitable for their lifestyle in space was a challenge for cooks and laboratory specialists alike.
Thierry Marks was the first to create sugar-free foods for astronauts 10 years ago, and today he has created delicious pastries with virtually no sugar.
To season the astronaut’s meal, the research team succeeded in distilling pepper, and by converting the spices into a liquid, the risk of being dispersed in the absence of gravity.
As a pioneer in the field of “molecular cuisine”, Marx was able to find a way to transport mushrooms, drinks or cookies to the International Space Station, even though these three products are strictly prohibited there. He would not have succeeded in this without the help of Raphael Hamon, with whom he founded the French Center for Innovation in the Field of Culinary Art.
From the restaurant to the pastry tray
In Finistère, Boulderócz, employees mobilize Marx’s creations a few months before Thomas Pisquet’s flight into space, sterilizing hundreds of aluminum cans according to instructions given by Thierry Marx, Raphael Hammon and Alain Ducas.
And HENAF developed a laboratory to send 200 boxes to space for each space mission in which the French astronaut participates.
“It was a national challenge to manufacture this canned food in France, not in the United States,” according to Louak Henaf, CEO of the company. About 10 years ago, his British company was chosen from the small and medium companies category for this project, and it was the only national company that received approval from the US Department of Agriculture, enabling it to export products that contain more than 3% of meat.
Tests for a sustainable kitchen
The materials used to manufacture these cans are recyclable and resemble a tin can you can find in stores, and have been modified to match the Russian oven used by astronauts on the International Space Station.
At the French Center for Innovation in Gastronomy, Marx and Hamon took advantage of the missions undertaken by Thomas Pisquet to highlight what they called sustainable cooking.