'As people are outside in extremely cold temperatures and harsh conditions, I like to make something nice and heavy for the body, like fondue and raclette,' says chef Thomas Duconseille. 'Lots of it.'
No place on Earth is colder than East Antarctica. Due to its higher elevation, not even West Antarctica can touch its hostile temperatures. Princess Elisabeth, a polar research station in the Queen Maud Land region, faces wind speeds of up to 155 mph and temperatures as low as -58°F . A flair for comfort food is understandably a requisite skill for any chef working in this environment.
“There’s always a vegetarian or vegan option – so everybody has a variety to choose from,” says Duconseille. For special occasions, like Christmas and New Year’s, the chef prepares dishes including foie gras, turkey with stuffing, and iced nougat. “As a consumer, I can say it’s like being in a restaurant. It’s wonderful – it’s a full dinner,” says Robert. The station typically sees between 20 to 30 crew members at once, but over the years the facilities have expanded to support 45 to 50 people.
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