When food, culture, and sport intersect in New York, it’s never just an event—it’s a statement. Evian®, the French-born global symbol of natural purity, has teamed up with Michelin-starred chef Daniel Boulud and tennis star Frances “Big Foe” Tiafoe to serve up something that feels as bold and refreshing as a fifth-set rally under the lights of Arthur Ashe Stadium.
This isn’t your run-of-the-mill sports partnership. It’s a first-of-its-kind culinary collaboration celebrating New York’s largest tennis tournament, built on the idea that performance on the court and pleasure at the table both begin with purposeful nourishment.
Poulet “à la Tiafoe”: From Sierra Leone to Manhattan
At the heart of this menu is a dish that says a lot about where Tiafoe comes from—and where he’s going. Chef Boulud reimagines Big Foe’s childhood comfort food, a peanut butter chicken stew from Sierra Leone, into Poulet “à la Tiafoe.” Think tender chicken and pepper stew with peanut, basmati rice, and greens—fine dining soul food that travels continents in one bite.
The finale? A Cookies & Cream Cheesecake with macarons, a nod to Tiafoe’s sweet tooth, presented with the precision of a plated winner down the line. And to wash it all down, the Big Foe Fizz—a mocktail blending Assam black tea, peppercorns, lemon, vanilla, and evian Sparkling. Crisp, layered, refreshing. It’s hydration with swagger.
Evian at the Center Court of Culture
Evian isn’t new to tennis. They’ve been the official water of the US Open for 39 years. But this activation takes the relationship beyond hydration breaks between sets. It’s about living the brand’s “Live Young” ethos—celebrating youthfulness, balance, and intentional living whether you’re in the middle of a grueling match or clinking glasses with friends.
For Chef Boulud, the collaboration is seamless. A proud Frenchman and longtime tennis fan, he’s been serving Evian in his restaurants for years. Pairing his kitchen artistry with Tiafoe’s roots and training diet, enhanced by the mineral balance of Evian Still and Sparkling, feels less like marketing and more like cultural alchemy.
Where Fans Can Taste the Collaboration
- At Restaurant DANIEL in NYC: From September 3–7 during the Semifinals and Finals weekend, diners can reserve a seat for The Evian Club at DANIEL. Expect courtside vibes, passed canapés, tennis-themed desserts, and a menu built to celebrate this collision of sport and gastronomy.
- At Home Nationwide: Thanks to Goldbelly, fans can order Chef Daniel’s Big Foe Treat Box, featuring co-branded macarons, Evian pink tennis balls, and ingredients to craft the Big Foe Fizz at home. It’s the perfect centerpiece for a watch party.
Big Foe’s Moment
Tiafoe, the son of Sierra Leonean immigrants, has built a career that embodies resilience and joy. From growing up around the Junior Tennis Champions Center in Maryland to shocking the tennis world with wins over legends like Rafael Nadal, his journey is one of grit and inspiration. This collaboration is as much about honoring his heritage as it is about reimagining how fans connect with the game.
“I wanted this menu to reflect where I come from and how I fuel myself to perform at my best,” Tiafoe says. And it does—beautifully.
Why This Matters
Sports and dining are two of the last communal experiences left in our increasingly digital lives. By blending them, Evian, Boulud, and Tiafoe are offering something bigger than food or tennis: a chance for fans to connect with culture at its intersection.
It’s a bold serve, and one that lands squarely in the sweet spot of what New York does best—turning moments into movements.
Leave a Reply