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| | | | | | | Gourmet space dinner on Greenland icecap
26 September 2005
| French explorers Olivier Pezeron and Arnaud Fauvet enjoyed gourmet space food on their 20-day Greenland expedition June 2005, from Kangerlussuaq to Tasiilaq. The menu, prepared by a French chef for ESA astronauts, included delicacies such as sword fish, duck with capers and Thai chicken.
Credits: Trans-Groenland 2005 Pezeron/Fauvet | |  |  | |
| | | | | Olivier Pezeron, 37, and Arnaud Fauvet, 27, both from France started their expedition on 2 June from Kangerlussuaq on the west coast of Greenland. After skiing 600 km across the icecap of Greenland they arrived on 23 June at Tasiilaq on the east coast of Greenland. They completed their expedition in 20 days and 5 hours, almost 10 days less than planned.
Credits: ESA | | | | |
| | | | | Several times Pezeron and Arnaud Fauvet had to dig deep holes in the snow to anchor their tent safely in the strong wind. Waking up at 3:30 the explorers started skiing at 5:30 after a solid meal and packing all the gear. They skied for 10 hours a day with a pause of 10 minutes every hour and a half.
Credits: Trans-Groenland 2005 Pezeron/Fauvet | | | | |
| | | | | Blizzards made the first 10 days difficult. Fortunately the weather improved during the second half of the expedition. Their record was 42 km in one day while on the toughest day they only managed to progress 9 km in 10 hours.
Credits: Trans-Groenland 2005 Pezeron/Fauvet | | | | |
| | | | | On the last two days Olivier Pezeron and Arnaud Fauvet skied with three Norwegians they'd met on the icecap on 21 June.
Credits: Trans-Groenland 2005 Pezeron/Fauvet | | | | |
| | | | French polar explorer Paul-Emile Victor
| French explorers Olivier Pezeron, 37, and Arnaud Fauvet, 27, crossed Greenland June 2005, from Kangerlussuaq on the west coast of Greenland to Tasiilaq on the east coast. They completed their expedition in 20 days and 5 hours.
Credits: Trans-Groenland 2005 Pezeron/Fauvet | | | | |
| | | | | When French explorers Olivier Pezeron and Arnaud Fauvet set out on their 600 km skiing expedition in June across Greenland, space food was among the 100 kg of luggage stacked on the sledges they pulled behind them. The meals were prepared by the French gourmet house Alain Ducasse Formation (ADF) which is working with ESA to develop healthy and tasty dishes for human space missions.
Credits: Trans-Groenland 2005 Pezeron/Fauvet | | | | |
| | | | | The crossing of Greenland was done on skis. Olivier Pezeron and Arnaud Fauvet pulled the sledges with everything they needed for the expedition. The load weighed 100 kg at the beginning decreasing to 70 kg at the end.
Credits: Trans-Groenland 2005 Pezeron/Fauvet | | | | |
| | | | | French explorers Olivier Pezeron, 37, and Arnaud Fauvet, 27, crossed Greenland June 2005, from Kangerlussuaq on the west coast of Greenland to Tasiilaq on the east coast of Greenland. They completed their expedition in 20 days and 5 hours.
Credits: Trans-Groenland 2005 Pezeron/Fauvet | | | | |
| | | | | The coast of Greenland near Tasiilaq, June 2005
Credits: Trans-Groenland 2005 Pezeron/Fauvet | | | | |
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| | More information Trans-Greenland expeditionRelated news Ready for dinner on Mars?Women rising to the challenge of weightlessnessBringing the coldness of space to the SaharaSpace technology for McLaren at the British Grand PrixRelated links ESA's Technology Transfer Programme
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