A Toast to Refined Tastes

Martell, the world’s oldest cognac house, launches Flavours of Martell — a multi-restaurant culinary series that brings together its heritage spirits with the creativity of Singapore’s top chefs. From November to December 2025, gourmands can experience one-of-a-kind menus at Marguerite, Willow, and Province, each infused with Martell’s iconic cognacs.

When Cognac Meets Culinary Art

Inspired by a visit to the historic Maison Martell in Cognac, France, the three selected chefs explored the house’s legacy and craftsmanship. The result? Elevated menus that go beyond traditional food-and-wine pairings, spotlighting Martell as the spirit of choice for high-end dining.

(Left to right) Marguerite, Willow and Province

Marguerite: Contemporary French, Cognac-Infused

At the four-time Michelin-starred Marguerite, Chef Patron Michael Wilson unveils a tasting menu where Martell Cordon Bleu and Chanteloup XXO complement each course. Highlights include Duck Duck Duck Cherry — a duck liver parfait with duck fat financier and dry-aged duck prosciutto, and a Caramel Apple Tart with Chanteloup XXO sabayon. The finale? Cognac-infused gummies and caramelised white chocolate for guests to take home.

Available from 15 November to 14 December 2025.

Willow: Modern Asian with a Global Palate

Executive Chef Nicolas Tam of Willow brings a global perspective to the table. A reimagined nine-course menu includes Sakura Ebi in Roasted Bone Soup with Martell Chanteloup XXO, and Financier with Truffle and Honey paired with Martell Cordon Bleu. A modern twist on the classic Fine à l’Eau cocktail with green tea adds a playful nod to local flavours.

Available from 11 November to 13 December 2025.

Province: A Nostalgic Singaporean-French Fusion

Chef-Owner Law Jia Jun of Province pays tribute to personal heritage through a seven-course menu that fuses Martell cognac with Teochew and Hokkien traditions. Standouts include the dish “Blast from the Past,” inspired by his grandfather’s seafood noodle soup enhanced with Martell. Other dishes feature Martell-infused Fujian white tea cocktails, flambéed baked Alaska, and a silky cold custard.

Available from 15 November to 14 December 2025.

Book Your Experience

Seats are limited for this exclusive month-long series. Reservations can be made directly through the respective restaurant platforms: Marguerite, Willow, and Province. For more information, visit martell.com or follow @martellofficial.

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Images: Martell