It’s Dinner Time on the Space Station. Lobster or Beef Bourguignon?

A balsamic vinegar reduction added to a low-temperature cooked salmon, developed by Alain Ducasse, for the French astronaut Thomas Pesquet at a canning factory in western France.Credit…Sebastien Salom-Gomis/Agence France-Presse — Getty Images Skip to contentSkip to site index It’s Dinner Time on the Space Station.…