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The Listening Room - Michelin-starred chef's lobster bisque and foie gras heading to space

Nov 03, 2025 - Michelin-starred chef’s lobster bisque and foie gras heading to space

Questions

  1. a(b)

  2. ba(b)ba

  3. Most of (the), art(up) with

Dictation

  1. Most of the food on the space station is standard (package) fare(,) full of goodness(,) no doubt, but (lack of calories) that () je ne sais quoi (with) () French astronaut so badly needs.

    • Most of the food on the space station is standard packaged fare, full of goodness, no doubt, but lacking that culinary je ne sais quoi which any self-respecting French astronaut so badly needs.

  2. But (astronaut) can bring with them a certain quantity of their own food.

    • But astronauts can bring with them a certain quantity of their own food.

  3. () So(,) Sophie Adenot (who) has teamed up with () multi-(Mechilin)-(stars) Anne-Sophie Pic to draw up a list of items to help (us) through (these) long (doomless) days (when wait for the) orbit.

    • And so, Sophie Adenot has teamed up with the multi-Michelin-starred Anne-Sophie Pic to draw up a list of items to help her through those long, dawnless days in weight-free orbit.

  4. One day (of) the Atlantic, it could be chicken with (malagaso,) wild pepper, (toncabeans) and () (creamie with) (planza).

    • One day over the Atlantic, it could be chicken with Malagasy wild pepper, tonka beans and a creamy polenta.

  5. The next day(,) over the Pacific, (poolled) beef with black garlic and smoked vanilla And for (this air), how about a chocolate cream with (crashed) (hazounet)(.)

    • The next day, over the Pacific, pulled beef with black garlic and smoked vanilla. And for dessert – how about a chocolate cream with crushed hazelnut?

  6. Sophie Adenot says she will share the (old) cuisine with her colleagues on board(,) it is(,) after all(,) an important moment(,) French (guy’s) culture becoming(,) (for) the first time(,) (extradinary).

    • Sophie Adenot says she will share the haute cuisine with her colleagues on board. It is, after all, an important moment. French gastronomic culture becoming, for the first time, extraterrestrial.

Vocabulary

  1. fare - n. 票价、交通费；一系列特定类型的食物 a range of food of a particular type；v.（在特定条件下）运行

  2. culinary - adj. 烹饪的、烹饪相关的

  3. je ne sais quoi - n. 一种难以言喻的特质 a quality that cannot be easily named

  4. Michelin-starred - has a Michelin-star; a Michelin star identifies a restaurant that has outstanding cooking and service

  5. draw up 制定、起草

  6. dawnless - adj. 暗无天日的

    dawn - n. 黎明；好的开始、曙光 v. （一天的）开始；变得显而易见、被感知、被理解

  7. Malagasy - adj. 马达加斯加的 native to the country of Madagascar

  8. tonka beans - n. 东加豆、零陵香豆 black seeds from a South American tree which smell similar to vanilla

  9. polenta - n. 玉米粥 a paste made from maize flour

  10. pulled - describes meat which is shredded and tender

    shred n. 从较大物体上撕下或切下的条 v. 撕或切成条； （以一种摇滚风格的方式）弹吉他

    tender adj. 温柔的；（食物）嫩的；（身体对疼痛）娇嫩的；年轻的、不成熟的、易受伤的；v. 正式地呈送（tender one’s resignation）； n. 招标要约；摆渡小船（用于上下大船的）；送燃料和水的蒸汽机车；看护人（照看机械或场地）

  11. smoked - a method of cooking by exposure to smoke

  12. dessert n. 甜品（重音在后，读“底”）

    desert n. 沙漠（发音重音在前，读“呆”） v. 抛弃（重音在后，读“底”，与甜品发音相同）

  13. crush v. 压碎；（政府）暴力镇压（反对者）；使（某人）极度失望或尴尬；n. 挤在一起的人群；（非正式）对某人短暂强烈的迷恋（have a crush on sb.）；压榨的果汁

    crash v. （车辆）剧烈碰撞；快速、声音很大地移动；（业务、市场、股市）价格暴跌；（软件）崩溃；（非正式）未经邀请进入；（非正式）入睡

  14. hazelnut n. 榛子

  15. haute 优雅、高档的

    cuisine n. 美食、菜系

    haute cuisine - 法式高级料理 high-quality cooking; typically French cooking

  16. gastronomic - adj. 美食相关的 relating to the preparation and eating of good food

  17. extraterrestrial - adj. 在地球外的 n. 外星人

Transcript

Most of the food on the space station is standard packaged fare, full of goodness, no doubt, but lacking that culinary je ne sais quoi which any self-respecting French astronaut so badly needs. But astronauts can bring with them a certain quantity of their own food.

And so, Sophie Adenot has teamed up with the multi-Michelin-starred Anne-Sophie Pic to draw up a list of items to help her through those long, dawnless days in weight-free orbit.

One day over the Atlantic, it could be chicken with Malagasy wild pepper, tonka beans and a creamy polenta. The next day, over the Pacific, pulled beef with black garlic and smoked vanilla. And for dessert – how about a chocolate cream with crushed hazelnut?

Sophie Adenot says she will share the haute cuisine with her colleagues on board. It is, after all, an important moment. French gastronomic culture becoming, for the first time, extraterrestrial.