The ISS menu will become much more interesting.

The first human to consume food in space was Soviet cosmonaut Yuri Gagarin, who in 1961, during his brief mission in orbit, experienced the not-so-pleasant task of eating a dish of beef and liver paste from an aluminum tube. Although the concept may sound unappetizing, over the years, astronaut food has improved significantly. While some dishes still require rehydration in aluminum packs, others can resemble what can be found on Earth, although the sushi mentioned does not seem to be a good example.

French astronaut Sophie Adenot is one of the lucky ones who will enjoy a variety of dishes prepared by award-winning Michelin-star chef Anne-Sophie Pic on her upcoming trip to the International Space Station (ISS). Instead of the typical dehydrated scrambled eggs and powdered soups, Adenot and her crewmates will have the chance to taste delightful dishes such as parsnip velouté with curry and smoked cod, onion soup with pink peppercorns and gratin croutons, and lobster bisque with crab and caraway, just to start.

Onboard the ISS, most meals are quite basic, often canned or vacuum-packed. However, “special meals” are occasionally prepared for all astronauts to enjoy together, a practice that fosters team cohesion and provides a break from the monotony of the daily menu. Sophie mentioned that sharing meals is a way of inviting crewmates to learn more about different cultures, turning it into a special moment of bonding.

While designing this exceptional menu, Pic had to adhere to strict regulations related to food in space. For example, dishes must be solid or contained, as crumbs or small pieces could float in microgravity conditions and obstruct the station's ventilation systems. Pic noted that “cooking for space means pushing the limits of gastronomy,” and her team embraced the challenge of maintaining the excitement of flavor despite technical restrictions.

With an eye on the first crewed missions to Mars and beyond, astronauts have begun experimenting with growing vegetables in microgravity, which would allow them to have fresh food, thereby contributing to a sustainable life support system and improving crew morale.

In another context, NASA astronaut Nichole Ayers, who recently arrived at the ISS, was introduced to three robots that are on the station. She shared her first impressions on a social platform and mentioned that she started her work by loading software on the Astrobees, a robot known as Bumble. Additionally, the differences between living on the ISS and on Earth are evident due to microgravity, which forces astronauts to float instead of walk. To familiarize new astronauts with this environment, special flights are conducted that briefly simulate the microgravity conditions of space.

Finally, in a recent video conference, NASA astronaut Nick Hague discussed what makes the International Space Station special: “The reason we are here is to conduct science in a weightless environment,” he reflected along with his ISS colleague and space photographer, Don Pettit.