Servair Returns to Space with ESA Astronaut Sophie Adenot and Chef Anne-Sophie Pic

PARIS, FRANCE — Servair, a member of gategroup, is once again reaching for the stars. In 2026, French astronaut Sophie Adenot of the European Space Agency (ESA) will embark on her first long-duration mission aboard the International Space Station (ISS), carrying with her an extraordinary culinary collaboration crafted by Anne-Sophie Pic, the world’s most Michelin-starred female chef. The dishes, specially created for space travel, have been prepared and technically adapted by Servair’s expert teams under the leadership of Corporate Chef François Adamski, Meilleur Ouvrier de France and Bocuse d’Or laureate.

This marks a remarkable fusion of gastronomy, science, and innovation — and a celebration of French excellence at 400 kilometers above Earth.

A Meeting of Two Exceptional Journeys

The collaboration began with Sophie Adenot’s desire to highlight French creativity and savoir-faire during her first long-term space mission. She selected Anne-Sophie Pic not only for her global culinary reputation but also for the sensitivity and precision that define her cuisine.

When the astronaut and the chef met, they discovered shared values: discipline, rigor, humility, resilience, and a deep sense of purpose. Servair soon joined the initiative, contributing its specialized expertise in space food engineering to oversee the adaptation and production process required for orbital conditions.

One Year of Research for Zero-Gravity Gastronomy

Bringing haute cuisine into space is no small feat. Over the course of a year, Anne-Sophie Pic and her culinary teams conceptualized, tested, and refined recipes tailored to Adenot’s tastes and memories, while Servair’s experts ensured compliance with the stringent technical constraints of space travel.

Cooking for space demands precision. Ingredients must remain stable in weightlessness, liquids must be minimized to prevent dispersion in microgravity, and dishes must withstand autoclave sterilization to guarantee long shelf life at room temperature. At the same time, flavors must be intensified. Astronauts often experience diminished taste perception in orbit, so aromatic depth — through spices, smoky notes, and bold seasoning — becomes essential.

“What an honor to have been invited by Sophie Adenot to accompany her on a gastronomic level during her mission,” said Anne-Sophie Pic. “Cooking for space is an exhilarating challenge. It is a true pleasure to contribute to such an extraordinary adventure.”

Gourmet Cuisine in a Pouch

To preserve both flavor and safety, Servair partnered with the Technical Center for the Preservation of Agricultural Products (CTCPA) to implement advanced sterilization technology using flexible pouches.

Unlike traditional canning, this method allows recipes to be prepared in a more traditional culinary style while retaining texture and taste integrity. The result is “gourmet cuisine in a pouch” — lightweight, stable, and suitable for extended missions.

“The real challenge was to create gourmet recipes within the constraints of pouch sterilization and low sodium content,” explained François Adamski. “This flexible pouch technique enables us to preserve original flavors while ensuring a very long shelf life. Having previously developed expertise for an earlier ISS mission, it is a true honor to return for a second collaboration.”

A Constellation of Flavors

For her mission, Adenot entrusted Pic and Servair with designing a selection of festive menus — specially created dishes that account for approximately 10% of astronauts’ onboard meals. These personalized creations are intended to provide comfort, emotional connection, and a sense of celebration during long missions far from Earth.

The curated menu includes reimagined signature dishes:

• Cream of foie gras brioche with grilled and candied lemon
• Lobster bisque with crab and caraway
• Cream of parsnip soup with curry and haddock
• Onion and pink peppercorn soup with gratinated croutons
• Braised pulled beef with black garlic and smoked vanilla
• Poultry with voatsiperifery pepper, tonka bean, and creamy Comté polenta
• Coconut rice pudding with smoked vanilla
• Chocolate cream with cazette flower and coffee

These dishes are designed not only to nourish but also to strengthen morale and crew cohesion — a critical component of psychological well-being during extended stays in orbit.

About Servair and gategroup

For more than five decades, Servair has been a leading force in airline catering and food services across France and Africa. With 10,500 employees worldwide, the company serves over 100 airlines and 300 food service clients, combining operational excellence with culinary innovation.

A member of gategroup, the global leader in airline catering, retail-on-board, and hospitality solutions, Servair continues to elevate in-flight dining experiences through partnerships with world-renowned chefs. Headquartered in Zurich, gategroup operates more than 200 units in over 60 countries, serving more than 700 million passengers annually.

With this latest mission, Servair reinforces its position at the intersection of gastronomy and aerospace innovation — proving once again that French culinary artistry can transcend borders, industries, and even gravity itself.