Evian’s 200-Year Celebration Pours Art and Gastronomy Into One Glass

Two centuries is an impressive age for any luxury brand. For Evian, it brings the French mineral water icon a fraction closer to the age of the ancient Alpine glacial rocks through which its water languidly filters for 15 years before reaching the bottle. To mark its bicentenary, the brand is reaffirming its place at the intersection of art, culture, and fine dining.

At the heart of the occasion is a global collaboration with American contemporary artist Jeff Koons, who is best known for his colourful, stainless-steel Balloon Dog sculptures that routinely command eye-watering prices at auction. This iconic canine has now been reimagined across limited-edition commemorative glass bottles—Still in blush pink and Sparkling in vivid blue. According to the artist, Balloon Dog was chosen for its sense of “celebration, playfulness, curiosity, and the joy of creating”, making it a fitting emblem for a brand entering its third century. The release continues a long tradition of creative partnerships that have elevated Evian’s bottles from mere vessels into expressions of art and design.

What makes this edition particularly desirable is its scarcity. Previous Evian designer bottles could often be picked up from premium retailers and supermarkets. The Jeff Koons edition, however, takes a different approach. In Malaysia, the bottles can only be encountered at selected fine-dining restaurants throughout September, with each venue receiving a limited allocation. For collectors, these may be among the most elusive Evian limited-edition glass bottles to get hold of in recent years.

To celebrate Evian’s remarkable milestone locally, the launch was an invitation-only, six-hands dinner at As I Am by Chef Ton. It brought together three Michelin-recognised culinary talents: Chef Whan of As I Am, Chef Lee Zhe Xi of Bar.Kar KL, and Chef Wong Chin Hua of Restaurant Shu. Their collaborative menu showcased distinct culinary perspectives shaped by heritage and individual creative visions.

The opening trio of amuse-bouches set the tone. Chef Whan’s citrus-cured kampachi, served in a wild betel leaf pie tee, delivered freshness and creativity, an apt beginning for an Evian-led evening. Chef Lee’s smoked century egg, finished with caviar and edible flowers, reflected his knack for presenting familiar local flavours with fire-driven cooking through unexpected ways. The menu then moved through a series of seafood and meat courses. Chef Wong’s lobster proved particularly memorable, paired with a divine Chinese yellow wine butter and punctuated by bursts of ikura.

The evening offered an early glimpse into Evian’s bicentennial celebrations, which will unfold throughout September. Diners at 20 top-tier restaurants will have the opportunity to experience the Evian × Jeff Koons limited-edition bottles for themselves.

In a city currently shrouded by haze, perhaps there is no better reminder that exceptional hydration remains one of life’s simplest luxuries. For Evian, turning 200 has never looked—or tasted—so young.

Participating Restaurants

1. As I Am

2. Shu KL

3. BarKar KL

4. DC Restaurant

5. Gai

6. Bref

7. Terra Dining KL

8. Chim by Chef Noom

9. Potager KL

10. Fuego at Troika Sky Dining

11. Mr. Chew at Troika Sky Dining

12. Kikyo KL

13. SOL @ THE MET

14. Frangipaani

15. Luca

16. Entier KL

17. The Brasserie @ St Regis

18. Kuki

19. Tangram

20. Alva KL