Quails for lunch aboard Atlantis
Quails stuffed with Madiran wine, accompanied by nutmeg-flavoured celeriac mash... space food?
PARIS, December 7 2007 - Quails cooked by star French chef Alain Ducasse
are on the menu for the seven crew due to take off on the US space shuttle
Atlantis this weekend.
Quails stuffed with Madiran wine, accompanied by nutmeg-flavoured celeriac
mash and followed up by a chocolate fondant dessert, are among the 10
different Ducasse meals shipped to NASA for the flight, his company said.
Breakfast delights include an omelette with herbs, while a Sicilian
"caponata", with pureed tomatos and peppers, is among the appetisers.
Ducasse, who is supplying the gourmet fare as part of an agreement with the
European Space Agency and France's CNES space centre, sent the same meals on
the Russian spaceship Progress launched in October 2006.
NASA postponed the planned launch of Atlantis from Friday to Saturday due
to technical problems.
Atlantis is to ferry crew, including Frenchman Leopold Eyharts and German
Hans Schlegel, to the International Space Station.