This November, Martell, the world’s oldest of the great cognac houses, invites diners on a one-of-a-kind culinary journey with the debut of Flavours of Martell, a multi-restaurant gastronomy series spotlighting the art of pairing fine cuisine with exceptional cognac.
From left to right: Chef Patron Michael Wilson, Chef-Owner Law Jia Jun and Executive Chef Nicolas Tam at Martell Art of Blending Workshop; Maison’s Centuries-old Cellar Tour with Master Blender Aldrich Dehec and Tasting Experiences Leader Cristina Germaneau
Running across two phases: from November to December 2025 and again in January 2026, the series brings together some of Singapore’s most visionary chefs: Chef Patron Michael Wilson of Marguerite, Executive Chef Nicolas Tam of Willow, and Chef-Owner Law Jia Jun of Province. Each will present an exclusive, limited-time menu that reimagines Martell’s legendary cognacs, from the iconic Cordon Bleu to the exquisite Chanteloup XXO, through bold culinary creativity.
A Dialogue Between Craft and Creativity
Rooted in Martell’s mission to elevate the way fine cuisine and cognac are enjoyed, Flavours of Martell unites chefs who share a deep respect for artistry, craftsmanship, and innovation. The participating chefs were flown to Cognac, France, for an immersive experience at Maison Martell, exploring centuries-old cellars, tasting rooms, and blending workshops to better understand the heritage and savoir-faire behind each expression. Their exclusive menus, inspired by this journey, reinterpret the spirit of Martell through personal culinary lenses, blending modern techniques with emotional storytelling.
Marguerite – Contemporary French Elegance
15 November to 14 December 2025
Helmed by four-time Michelin-starred Chef Michael Wilson, Marguerite presents a refined tasting menu that embodies French sophistication and the depth of Martell’s cognacs.
Highlights include:
Duck Duck Duck Cherry – Duck liver parfait infused with Martell Cordon Bleu, layered with 70-day aged duck prosciutto and cherry veil.
Smoked Eel, Oyster Mousse Pearl & Amur Caviar – Finished with a spritz of Cordon Bleu to accentuate its smoky complexity.
Pâté en Croûte – Infused with Cordon Bleu and paired with pickled cherries.
Caramel Apple Tart & Marguerite Opera – A luxurious finale paired with Chanteloup XXO.
Guests will also receive a takeaway box of Martell-infused gummies and caramelised white chocolate, inspired by the “angel’s share”, the poetic portion of cognac that evaporates during aging.
Willow – The Art of Adaptation
11 November to 13 December 2025
At the one-Michelin-star Willow, Chef Nicolas Tam explores Martell’s spirit of adaptability through a nine-item modern Asian menu.
Notable creations include:
Sakura Ebi in Roasted Bone Soup, delicately infused with Chanteloup XXO.
Financier with Truffle and Honey, paired with Cordon Bleu.
Chef Tam also introduces a local twist on the classic Fine à l’Eau cocktail, blending green tea with Martell for a refreshing nod to his experience at Château de Chanteloup.
Province – Heritage Reimagined
15 November to 14 December 2025
At Province, Chef Law Jia Jun bridges Martell’s French heritage with his own Teochew and Hokkien roots through a soulful seven-course menu.
Highlights include:
Blast from the Past – A seafood noodle soup inspired by his grandfather, finished with a dash of Martell in homage to family tradition.
Finalo – A cocktail of Fujian white tea, citrus, sugar syrup, and Cordon Bleu.
Modern Baked Alaska, flambéed with Chanteloup XXO.
Cold Custard infused with Martell VSOP.
Dining and Cooking