We’ve certainly enjoyed our share of wine- and whisky-pairing dinners, but cognac ones have been few and far between. So we were thrilled when Flavours of Martell, the cognac maison’s gastronomy series, was announced. Martell collaborated with acclaimed chefs from some of Singapore’s finest restaurants – Marguerite, Willow and Province – to come up with exclusive, limited time menus designed around its cognacs, from Cordon Bleu to Chanteloup XXO.

After a jaunt to Cognac, France to find inspiration in the historic Martell House, Chef Patron Michael Wilson (Marguerite) returned to create a brilliant, unexpected multi-course menu. It kicks off with one of our favourite ways to start a meal – a cocktail. The Forbidden Fruit, with Cordon Bleu, Granny Smith apple and perilla leaf, was a delightfully refreshing aperitif, especially if you’ve just trekked in from the Bayfront Station. (PS: There’s a complimentary buggy service from Gardens by the Bay’s Main Entrance, but that’s quite a walk from the MRT) 

The Kangaroo Tail Pho (above), likely a nod to Chef Wilson’s Aussie roots, was a surprising and nourishing consommé starter, thoughtfully served in an elegant double-walled glass cup with a bouquet of fresh herbs, which you nose as you sip. Some playful snacks followed, including the fun-to-eat A4 Satsuma Wagyu Pocky and the decadent Duck Duck Duck Cherry, a duck fat financier with cognac-infused duck liver parfait.

Seafood also shone here: the kingfish crudo with golden beetroot was fresh and summery, a perfect complement to the cocktail’s subtle sweetness, and the smoked eel topped with a dollop of Amur caviar and fragranced with a spritz of Cordon Bleu, beautifully accentuated the cognac’s rich character. 

The meal’s pièce de résistance was undoubtedly the Pâté en Croûte (above), infused with Martell Cordon Bleu, and paired with the honeyed Chanteloup XXO – a fine blend of refined technique and intense flavours. All in all, it’s one of the best menus we’ve tasted this year, showcasing not only how well Martell works as a drink pairing, but as an ingredient within the cuisine. While this month-long menu has just concluded, the Flavours of Martell series will be returning in January 2026, so make sure to watch this space!

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