18 May 2021
On April 23rd 2021, Thomas Pesquet and his fellow astronauts boarded the International Space Station for a six-month stay on the Alpha mission.
Michelin-starred chefs Alain Ducasse and Thierry Marx prepared gourmet meals for the astronauts. On the menu: lobster, bœuf bourguignon, risotto, pear & almond tart...
The challenge was to make these meals accessible so that they could be consumed in space. To do this, Jean Hénaff, a French canning company, was asked to package the dishes. Jean Hénaff is a customer of Steriflow, a company from our MMD pole specialising in thermal exchange and sterilization solutions for the industry. Steriflow has equipped Jean Henaff with the tailor-made Microflow solution, in which the dishes have been sterilized.
A beautiful recognition for Steriflow, attesting to the high quality of its sterilization devices.
For more information, visit the New York Times article on adapting meals to life in space.
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