Cover Flavours of Martell brings together three of Singapore’s most compelling culinary voices—Michael Wilson of Marguerite, Nicolas Tam of Willow, and Jia-Jun Law of Province—in an exploration of how Martell’s storied cognacs inspire creativity and craftsmanship
Flavours of Martell brings together three of Singapore’s most compelling culinary voices—Michael Wilson of Marguerite, Nicolas Tam of Willow, and Jia-Jun Law of Province—in an exploration of how Martell’s storied cognacs inspire creativity and craftsmanship
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From November through December, three of Singapore’s top chefs—Michael Wilson, Nicolas Tam, and Jia-Jun Law—reinterpret the spirit of Maison Martell in exclusive tasting menus that marry gastronomy with the art of cognac
The worlds of gastronomy and cognac have long been intertwined. For chefs Michael Wilson (chef-patron of Marguerite), Nicolas Tam (founder and executive chef of Willow) and Jia-Jun Law (chef-owner of Province), cognac has always played an essential role in their cooking.
“Cognac has been the cornerstone of my cuisine and forms the base of many of our recipes,” shares Wilson, who incorporates it into everything from sauces and reductions to desserts. Similarly, French-trained Tam describes cognac as a “silent hero”, used to marinate meats or flambé desserts, imparting depth and caramelisation, while Law understands how cognac can “accent dishes”.
In October of this year, the three chefs travelled to Cognac, France, to immerse themselves in the history and heritage of Maison Martell—the oldest of the great cognac houses, founded in 1715. Their goal was to draw inspiration from the artisans behind Martell cognac, from the coopers who craft the oak barrels to the master blenders who assemble the eaux-de-vie according to the house’s exacting standards, in creating their Flavours of Martell menus.
In case you missed it: From Cognac to Singapore: how 3 award-winning chefs are reimagining Martell through their exclusive Flavours of Martell menus
This inaugural culinary campaign, presented in partnership with Martell, seeks to spotlight cognac as more than just a drink. As Wilson and Tam attest, it is a remarkably versatile ingredient—one that lends itself to food and cocktail infusions as well as thoughtful pairings that elevate the dining experience. Their Flavours of Martell menus will be available at their respective restaurants for a limited period only in November and December.
Marguerite
As Wilson discovered during his sojourn to Cognac, his cooking philosophy aligns closely with that of Rachel Martell, wife of founder Jean Martell, whose guiding principle was “the best without artifice”. For Wilson, it is about “working with integrity and allowing the quality of the ingredient to speak for itself”. His four-course lunch and five- or seven-course dinner menus embody this spirit, celebrating craftsmanship and care—not only of those who harvest the ingredients, but also of the generations of artisans who came before them.
Cognac, as Wilson observes, has a natural affinity with food thanks to its “warmth, spice and fruit-driven character that pair beautifully with ingredients that have body and intensity”. His signature pâté en croûte exemplifies this, with a filling of pork collar, duck breast, foie gras and pistachio enriched with notes of orchard fruit and spice from the Martell Corden Bleu.
Above The smoked eel, oyster pearl, sea succulents, and Amur caviar infused with Martell Cordon Bleu
The smoked eel, oyster pearl, sea succulents, and Amur caviar infused with Martell Cordon Bleu
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Above A refined tableau at Marguerite: chef Michael Wilson sets the scene for an elevated tasting experience anchored by Martell Cordon Bleu and Chanteloup XXO
A refined tableau at Marguerite: chef Michael Wilson sets the scene for an elevated tasting experience anchored by Martell Cordon Bleu and Chanteloup XXO
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In case you missed it: Les Fûts Uniques de Martell is the world’s first cognac cask programme ever launched
Cognac also makes a delicious addition to broths, showcased in his dish of smoked eel, oyster pearl, sea succulents and amur caviar. It is served with a smoked eel consommé made from the skins and bones of the eel, into which Martell Cordon Bleu is sprayed tableside for a fragrant lift that enhances the dish’s smoky depth.
Guests who dine during the Flavours of Martell menu period will also receive a box of gummies and caramelised white chocolate infused with Martell Chanteloup XXO—a tribute to the “angel’s share”, that portion of spirit which evaporates during ageing. “On the first bite, you get the same fragrance and intensity that hit me when I walked into the cellar,” Wilson shares.
Marguerite’s Flavours of Martell menu is available from November 15 to December 14.
Willow
A Joël Robuchon Restaurant alumnus, Tam has long had cognac woven into his culinary philosophy. Now at the helm of his modern Asian restaurant, Willow—where “cooking like cavemen” over open fire defines his cuisine—he returns to his roots by incorporating the amber spirit into his exclusive creations for the Flavours of Martell menu.
Drawing from his memories of Cognac—from the refreshing Fine A’Leau cocktail enjoyed at Château de Chanteloup to the Martell par Alexandre Mazzia dining experience—Tam has crafted dishes that transport diners to those moments of inspiration. “The food and cognac pairing by Alexandre Mazzia and Christophe inspired me to think outside the box,” he shares. The Fine A’Leau cocktail, for instance, has been reimagined as a palate cleanser that reinterprets how locals enjoy Martell, and presented in an elevated and refreshing way.
Above In the open-fire kitchen of Willow, chef Nicolas Tam channels his modern-Asian “cooking like cavemen” ethos—with cognac as his silent hero for the Flavours of Martell menu
In the open-fire kitchen of Willow, chef Nicolas Tam channels his modern-Asian “cooking like cavemen” ethos—with cognac as his silent hero for the Flavours of Martell menu
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Herring, chuturo, and foie gras with Martell Cordon Bleu
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With cognac already embedded in local food culture—from adding a splash to fish soup to pairing a glass of XO with char kway teow—Tam recreates these familiar memories through his prawn noodle–style broth, enriched with sakura ebi and finished with a spritz of Martell Chanteloup XXO. “This allows diners to experience the XXO through its aroma before tasting the dish itself,” he explains. As for the XXO within the broth, it amplifies the soup’s natural brininess and sweetness, lending it greater body and depth.
Willow’s Flavours of Martell menu is available from November 11 to December 13.
Province
Above White bee hoon infused with Martell Cordon Bleu
White bee hoon infused with Martell Cordon Bleu
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Ask Law about his most memorable moment in Cognac, and he points to the blending session with master blender Aldrich Dehec and tasting experiences leader Cristina Germaneau at the Martell House. Why? Because the experience allowed him to “connect the making of Martell’s cognacs with my own creative process—the way I layer seasoning and flavours when developing a dish.”
These insights now inform his seven-course lunch and dinner menus, in which different Martell expressions are thoughtfully woven into the dining experience. To begin, diners are greeted with a refreshing cocktail, Finalo, made with Fujian white tea, citrus, sugar syrup and Martell Cordon Bleu to prime the palate for the feast ahead. The opening salvo is a spirited take on chawanmushi, elevated with a Martell Cordon Bleu gelee for a “fuller, rounder flavour and aroma”.
Above From ocean-fresh seafood to contemporary riffs on timeless desserts, chef Jia-Jun Law channels Martell’s spirit of heritage and innovation in Province’s tasting journey
From ocean-fresh seafood to contemporary riffs on timeless desserts, chef Jia-Jun Law channels Martell’s spirit of heritage and innovation in Province’s tasting journey
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For his seafood course, Law draws on fond memories of his grandfather—an avid cognac drinker who always kept a bottle of XO in the cupboard. “I remember that every time we prepared a rich seafood dish, he would bring out the bottle and pour a shot straight into the food,” Law recalls. “That’s how I first learnt to appreciate the aroma and taste of cognac in cooking.”
He pays tribute to that memory with his rendition of marble goby, basted with oil and grilled over charcoal, accompanied by a seafood broth spiked with Martell XO to deepen its flavours. To conclude, Law presents a modern baked Alaska—a nod to the theatrical flair of classic table-side desserts. Here, mulberries soaked in cognac are set alight before guests, providing a dramatic and fitting finale to the meal.
Province’s Flavours of Martell menu is available from November 15 to December 14.
To discover more about Martell, click here.
Credits
Photography: Nicholas Ee
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
