French astronaut Thomas Pesquet has published his book Ma vie sans gravité. In this autobiographical account, he shares his journey, from his childhood in France to his mission in space. Thomas Pesquet describes his rigorous training, his stay on the ISS (International Space Station), and the emotions on his return to Earth.
He cites servair in particular:
Very important for the future morale of the troops (I realised this on my first mission): the choice of food. The prodigious Thierry Marx is once again on board, much to my delight, as is the great Alain Ducasse. For a touch of novelty, I’ve also asked Servair, the caterer for Air France and over a hundred other airlines, to concoct a few dishes based on my personal tastes: crunchy spelt, creamy celery and truffonade for starters, beef bourguignon for the main course and crêpe Suzette for dessert. It’s still the pandemic, people are stuck at home and rediscovering home cooking as I did, so we choose simple, family-style dishes.
THOMAS PESQUET, MA VIE SANS GRAVITé
His book is available in bookshops and on various online platforms.
