Belgian endive, meatballs and microgravity

Raphaël Liégeois, a biomedical engineer and neuroscientist from Belgium, was selected as a member of ESA’s 2022 astronaut class. He graduated from basic astronaut training as a fully-fledged ESA astronaut in April 2023 and was assigned to his first spaceflight to the International Space Station during the Space Council held in Brussels in May 2024.

As part of ESA’s tradition of allowing astronauts to select “bonus food” — special meals that offer a taste of their culture and personal preferences — Raphaël has chosen two culinary treasures that reflect his roots and regional pride: Belgian Endive with Ham Gratin and Boulets à la Liégeoise.

A Flemish classic reimagined for space

Belgian Endive with Ham Gratin, a Flemish favourite, was crafted by chef Wouter Keersmaekers of the renowned restaurant De Schone van Boskoop in Antwerp, Belgium, with the support of sommelier Margot Heydt.

This creamy, comforting dish features locally-sourced Belgian endive, ham from Hove and a rich béchamel sauce made with Orval cheese — a nod to Raphaël’s family ties to the Orval region.

“As a chef with a deep love for our Flemish culinary heritage, I had the unique opportunity to collaborate with ESA on this project,” said Wouter.

“Raphaël wanted to bring an authentic Belgian dish with him to space, and this one, a favourite of his mother’s, felt like the perfect choice.”

The dish is more than just delicious; it’s symbolic. With ingredients sourced locally from all three regions of Belgium — meat from Flanders, endive from Brussels and cheese from Wallonia — it’s a culinary tribute to national unity and sustainability.

A Walloon favourite, with a sweet twist

Boulets à la Liégeoise, prepared by chef Frédéric Lambert and his wife Maureen Cézar of the cozy tavern L’Amirauté in Wallonia, brings another beloved Belgian tradition to space. These iconic Liège-style meatballs are known for their sweet-and-sour sauce made with onions, vinegar, brown sugar and the essential Sirop de Liège, a thick fruit syrup made from apples and pears.

“These aren’t just meatballs,” said Frédéric. “They are a taste of Walloon tradition, dating back centuries. We have adapted the recipe to be non-alcoholic and space-friendly, while preserving the rich, velvety flavour that makes this dish so beloved.”

 Traditionally served with fries and mayonnaise, the space version of this dish may lack the crispy sides, but it retains all the heart and heritage of the original.

A taste of Earth among the stars

For Raphaël, these dishes are more than meals; they are memories. “By choosing these two dishes, I wanted to highlight products from my local region: apples from the Pays d'Aubel, Flemish endives and Orval cheese,” he shared. “These are simple dishes that I know well and that, reinterpreted by two Belgian chefs from Antwerp and Liège, will allow me to feel a bit like I’m at home on the Station.”

These carefully prepared meals will offer not only nourishment but also a comforting reminder of home, a small but meaningful way to stay grounded while floating far above Earth.