Overview

• ESA tapped ten-Michelin-star chef Anne-Sophie Pic to design four starters, two mains and two desserts tailored for Adenot’s εpsilon mission.
• Servair engineers used flexible-bag sterilization to lock in taste quality and guarantee up to two-year shelf life at room temperature.
• Seasoning levels were boosted to counteract microgravity-induced taste dulling from facial swelling and nasal congestion.
• Personalized “bonus meals” make up about 10% of an astronaut’s diet, enhancing crew morale and cultural exchange.
• Mission preparations are underway for Adenot’s early 2026 launch, with recipe tests and packaging trials integrated into preflight work