Alain Ducasse in Space

Paul Betts, writing in the October 25, 2006 Financial Times, brings news that French über-chef Alain Ducasse, winner of more Michelin stars than any other celebrity chef in the world, is expanding his culinary empire to outer space by proving world-class, gourmet meals to the inhabitants of the International Space Station.

Here's the article.

Chef for the stars

Alain Ducasse has built a multi-million dollar culinary empire and has won probably more Michelin stars than any other celebrity chef. His flagship restaurants include the Plaza Athénée in Paris, the Louis XV in Monte Carlo, and the Essex House in New York. Now he is expanding to the outer reaches of space by providing gourmet meals for the International Space Station.



The European Space Agency and the French CNES space research centre have enlisted Mr Ducasse's company to develop a full range of tasty, nutritious and healthy meals for astronauts. The first experimental dishes have just been sent to the space station by Russian spacecraft. They include roasted quails in a Madeiran wine sauce; smooth celeriac puree with nutmeg; "Caponata" (a Sicilian speciality made of peppers, tomatoes and zucchini, flavoured with honey and almonds); and rice pudding with preserved fruit.



Russian and French institutes have already certified other recipes — such as preserved duck breast with caper condiment and Riviera-style swordfish steak — for consumption in space.



All the meals developed by Mr Ducasse's team of chefs are tested under extreme conditions before being sent to space. And the master chef, good businessman that he is, is already looking at other potential market niches for his space cuisine. Solo sailing race competitors and members of exotic expeditions are obvious targets.