François Adamski, the corporate chef of Servair, also had to experiment with his recipes. A risotto-like dish used einkorn, an ancient wheat grain, instead of rice, to add some crunchiness, and sauces were thickened so droplets were less likely to float away.
The history of French chefs cooking for astronauts goes back to 1993 when a French astronaut, Jean-Pierre Haigneré, returned from a visit to Russias Mir space station and said everything in space went well except the food.
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