A long time ago, in a galaxy far far away, there was goulash in a tube. Today, the European Space Agency and the Centre National d'Etudes Spatiales (National Center for Space Research, a French agency) collaborate with nutritionists and the Chefs from ADF (Groupe Alain Ducasse division for Consulting and Education) to create more evolved menus for the International Space Station. Dining and drinking in space should be a moment of pleasure for the astronauts. At the behest of the CNES, Alain Ducasse, who knows a thing or two about stars, has, with his team at ADF created several dishes for lucky astronauts who will soon be tasting his delicacies during long stays aboard the Station. The photos have been taken during a cooking demonstration in the kitchens of Alain Ducasse Training Center nearby Paris. The actual dishes are prepared and packed in Bidarray (in the Pays Basque region of France) in an environment that maintains the rigorous hygiene norms required to send food into space.