Martell reimagines the art of dining with ‘Flavours of Martell’, a multi-restaurant gastronomy series uniting three of Singapore’s most inventive chefs in a celebration of craftsmanship, creativity, and cognac.
When a 310-year-old cognac house decides to rewrite the rules of fine dining, you pay attention. This November, Martell — the world’s oldest of the great cognac houses — launches ‘Flavours of Martell’, a multi-restaurant gastronomy series proffering a dialogue of craftsmanship, flavour, and fire.
Over two phases from November 2025 through January 2026, Chef Michael Wilson of Marguerite, Chef Nicolas Tam of Willow, and Chef Law Jia Jun of Province will each interpret the spirit of Martell through exclusive menus built around the maison’s icons — from the richly aromatic Martell Cordon Bleu to the opulent Chanteloup XXO.
The result? A series of one-month-only dining experiences that turn cognac from postprandial to protagonist.
Before setting foot in their kitchens, the trio travelled to Cognac, France, to walk in the footsteps of Jean Martell himself. Inside the ancient cellars, amid the heady perfume of evaporating eaux-de-vie, they tasted, blended, and absorbed the house’s 300-year-old savoir-faire. For Marguerite’s Wilson, the experience was transformative: “Even walking into the warehouse, that fragrance — deep, rounded, slightly smoky — compelled me to bring those notes into our food,” he shared.
At contemporary European restaurant Marguerite, Wilson — whose restaurant has earned four Michelin Stars across its lifetime — channels Martell’s French roots into an elegant contemporary tasting menu. Expect the Duck Duck Duck Cherry, a triple play of duck fat financier, liver parfait infused with Martell Cordon Bleu, and 70-day dry-aged duck prosciutto; followed by Smoked Eel with Oyster Mousse Pearl and Caviar, kissed with a spritz of cognac. The finale? A Caramel Apple Tart with Chanteloup XXO sabayon, followed by a take-home “angel’s share” of Martell-infused confectionery.
Over at Willow, Executive Chef Nicolas Tam crafts a modern Asian narrative around adaptability. His nine-course menu weaves Martell through dishes like Sakura Ebi in Roasted Bone Soup with Chanteloup XXO and Truffle Honey Financier with Cordon Bleu. His highlight? A reimagined Fine à l’Eau, given a Japanese touch with green tea, inspired by his visit to Château de Chanteloup’s private dining room.
Then there’s Province, Chef Law Jia Jun turns memory into medium, marrying Teochew-Hokkien nostalgia with Martell’s French elegance. His “Blast from the Past” pays tribute to a family ritual — adding a dash of Martell to seafood noodle soup — while a modern baked Alaska flambéed with Chanteloup XXO and Cold Custard infused with Martell VSOP prove that cognac’s warmth transcends generations.
‘Flavours of Martell’ isn’t just another brand collaboration. It’s a reminder that at its best, gastronomy is a conversation between worlds — soil and cellar, chef and blender, memory and mastery. In that spirit, Martell doesn’t simply sit in a snifter; it breathes new life at the table.
Flavours of Martell runs from 11 November to 13 December 2025 at Willow, and 15 November to 14 December at Marguerite and Province, with additional editions returning in January 2026. Book directly with each restaurant.
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