GASTRONOMY IN SPACE

It just came to my attention that the world of gastronomic food delivery has reached new heights. It’s been reported the next French astronaut to join the space station will be served foie gras prepared by three-star Michelin chef Anne-Sophie Pic. I can almost picture the scene having read, Orbital, last year’s Booker Prize-winner by Samantha Harvey. This slight book, almost a meditation, follows four astronauts and two cosmonauts through one day, that's 16 revolutions of the earth, on the International Space Station.

This mind-bending news made me wonder how the cost of having a gastronomic experience in space compared with one delivered to my earthbound bungalow. I couldn’t help but wonder how the cost of such a meal prepared in a restaurant compared with one cooked at home. Thanks to Chat GPT, I satisfied my curiosity in a matter of minutes.

The app and I planned a meal of a foie gras appetizer, a plate of salmon in a truffle and white wine sauce with a side of green beans and a dinner roll. The cost of this meal prepared and delivered meal by one of the popular delivery services came in at $14-15 including delivery but without gratuity or ambiance.

A restaurant dinner consisting of a foie gras starter and a plate of salmon would cost $50 -70 per person with tip. In that setting wine pairings would be an additional and desirable expense. The benefits of having a chef’s talents and an elegant atmosphere offset the fact this would be 3 to 5 times the cost of a pre-made, delivered meal.

The cost of this menu were I to purchase the ingredients and prepare it myself (including a lobe of fresh foie gras) would come be $24.50 to $34.50 per person plus the wines and table decor.

My AI assistant divided the cost of shipping this single gourmet meal to the ISS into three categories. Least expensive was the food itself which was priced by weight at $25-$35 for 0.75kg. The cost of the launch to the ISS was estimated to be $7,500-$15,000 depending which NASA carrier was used. A third consideration was the cost of developing recipes and packaging that met NASA’s stringent standards for certification which includes being stable and safe without refrigeration for long periods of time. For example, foie gras cannot be crumbly because it would be eaten in microgravity and could lead to floating grease blobs.  The total estimated cost for a single gastronomic meal served in space was $12,500-$25,000+.

All this information was enough to make me lose my appetite for dining in space. I'm still a fan of ISS, this highly successful 26 year-old venture in international relations. With the help of NASA’s app “Spot the Station”, I look forward to watching the night sky for the ISS flyover some 250 miles up and imagine a young astronaut enjoying this emotional luxury in space station's small, Velcro-lined dining area.

Let me add that Chat GPT was a fast, thorough and thoughtful research assistant. ‘They’ even offered to produce a recipe card should I want to prepare the meal we devised. I send it on to you to enjoy.

Foie Gras & Salmon Duo

A gourmet home-chef recipe featuring foie gras, salmon, haricots verts, a multigrain roll, and a truffle cream sauce.                     

1. Ingredients (Serves 1)
Protein:
- 4 oz foie gras (Grade A)
- 6 oz salmon filet
Vegetables & Sides:
- 1 cup haricots verts, trimmed
- 1 multigrain roll
Sauce:
- 1 tsp truffle butter (or truffle oil + butter)
- 2 tbsp heavy cream
- 1 tbsp dry white wine or vermouth
- 1/2 tsp shallot, minced
- Salt and black pepper
Optional Garnish:
- Chive tips, microgreens, or lemon zest

1. Prep Ingredients:
- Pat foie gras and salmon dry. Trim green beans and prepare roll.
- Let foie gras rest at room temp for 10 minutes.
2. Cook Salmon:
- Season and sear salmon 3–4 min per side. Keep warm.
3. Sear Foie Gras:
- Sear in dry pan, 30–60 sec per side. Drain on paper towel.
4.Make Truffle Sauce:
- Sauté shallots in foie fat or butter. Deglaze with wine.
- Add cream and truffle butter. Simmer to thicken. Season.
5. Blanch Haricots Verts:
- Boil for 2 min, drain, and sauté in butter.
6. Plate:
- Plate salmon and foie gras, spoon sauce, add beans.
- Garnish and serve with warm roll.

Wine Pairing Guide
For Foie Gras:
- Sauternes (classic, sweet pairing)
- Late-harvest Riesling
For Salmon & Truffle:
- Chardonnay (Burgundy-style or oaked)
- Chablis (if you prefer dry)
- Dry rosé (for a bridge pairing)