In Whoever does not fight has already lost (Flammarion), Thierry Marx notably reveals behind the scenes of the work he did for Thomas Pesquet. The French astronaut wanted the Michelin-starred chef to take care of his food during his stay in the International Space Station (ISS), from November 2016 to June 2017. “The specifications were very precise,” remembers the cook, guest of Franceinfo 11pm on Friday January 15th. “We had to submit to a very strong challenge: not having any inputs, properly measuring the quality of the dishes, while respecting French know-how.”
The experiment will be repeated when Thomas Pesquet returns to the ISS in the spring of 2021. In space, he risks suffering from ageusia (loss of taste). How to cure it ? Thierry Marx has the answer. “You have to give a lot of relief and flavor to these dishes, he explains. We can opt for a little deeper caramelizations, capture of flavor molecules that must be protected. Finally, the viscosities are essential because there is no question that by opening the dish, everything is spread in the vessel. “ For the next flight, the menu is already ready: “Pressed potatoes with porcini mushrooms, Bazas beef with carrots and, for dessert, an almond tart with pears,” says the Parisian chef.
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