FOOD FOR THOUGHT

Queens is known for its gastronomy as much as its tennis. Daniil Medvedev, equal parts sugar and spice, hopes to add a unique flavor to the borough as he vies for his first major

- Matt Fitzgerald

In a pavlova, baked meringue edges provide a crunch before the shell yields to reveal a gooey, marshmallow center. Ladyfingers soaked in espresso and marsala wine are met with luscious mascarpone cheese and a cocoa-powder topping to complete a tiramisu. Panna cotta can melt in your mouth, if the infused cooked cream achieves an immaculate tender wobble. Frangipane encased by delicate golden flakes exuding a buttery perfume are the crux of an almond croissant.

All of these divine treats are as simple as they are complex. Looking beyond their flavors uncovers layers of technique, texture and touch that make each end product exceptional. And conceivably, it’s why these four indulgences are favorites of Daniil Medvedev—an enigmatic tennis player with a layered personality and a game that continues to develop in the test kitchen.

“I just like sugar,” he shares in our interview from Marseille. “When I was really young, I was capable of eating sugar from the small bag for the tea.”

Over the past four years, Medvedev has been a sweet addition to the highest echelon of the ATP. When he broke onto the scene, the Russian’s menu of offerings was overwhelmed by an excessive extract—aggression built on swinging for winners, no matter the situation. At 6’6’’, Medvedev eventually recognized that his reach, movement and serve were untapped assets that would aid in savoring more victories. Learning how to come forward and slice effectively were inviting enhancements.