‍

Blake, Wm. Night Startled by the Lark. 1816.

‍

A Michelin-star chef will serve a meal aboard a space balloon at the edge of space next year. Six guests will join the six-hour experience, although a ticket will cost $495,000.

The dinner will take place aboard a private company’s pressurized capsule suspended below a large hydrogen balloon, 100,000 feet above sea level. The flight, launching from Florida at 12 miles per hour, promises gentle travel without the need for prior training.

Chef Rasmus Munk will prepare the menu and cook the meals, although open flames are prohibited due to the capsule’s constraints. 

Rasmus Munk: “In this experience, I want to highlight food as a common thread in our human existence, and it will be truly meaningful to serve it while gazing down at the Earth's curvature. I am honored to be part of what I think will be a transformative once-in-a-lifetime experience.”