Where French Tradition Meets Gluten-Free Artistry
Marxciel
An Unforgettable Experience in the Heart of Charlotte
From Countryside to City
Marxciel is a story of heritage. It begins in the sun-drenched French countryside, amidst the rolling hills of a family vineyard. It was here that our founder, Chef Mache Dubois, learned that the finest ingredients are a gift from the earth, and that every meal should be a celebration.
After honing his craft under the world’s most demanding culinary experts, he sought a new home to plant his own roots. He chose Charlotte, a city of vibrant growth and Southern charm, to introduce his vision: a haven of French elegance that welcomes all guests, especially those who require a gluten-free diet.
Our dining room is an echo of this vision—dark marble, soft gold highlights, and the gentle sound of our centerpiece fountain create an atmosphere of intimate, timeless romance. We believe fine dining should be an experience, not an exclusion. Welcome to Marxciel.
Our Menu
Crafted with passion, our entire kitchen is 100% gluten-free. We source the finest local ingredients to reimagine French classics.
Hors d'œuvres
Escargots de Bourgogne
Burgundy snails, garlic-parsley butter, toasted gluten-free brioche.
$28
Soupe à l'Oignon Gratinée
Caramelized onion soup with a rich beef broth, topped with gruyère and a gluten-free crouton.
$24
Pâté de Campagne
Country-style pâté with cornichons, Dijon mustard, and grilled gluten-free bread.
$25
Foie Gras Poêlé
Seared foie gras with a fig reduction and toasted gluten-free brioche.
$39
Tartare de Thon
Ahi tuna tartare with avocado, shallots, and a citrus-ginger vinaigrette.
$33
Salade Lyonnaise
Frisée lettuce with a warm bacon vinaigrette, poached egg, and gluten-free croutons.
$28
Gougères
Warm Gruyère cheese puffs made from gluten-free choux pastry.
$21
Coquilles Saint-Jacques
Seared scallops with a delicate cauliflower purée and brown butter vinaigrette.
$36
Velouté de Champignons
Creamy wild mushroom soup, naturally thickened and drizzled with white truffle oil.
$23
Asperges Vinaigrette
Blanched asparagus, classic vinaigrette, and a soft-boiled farm egg.
$24
Tarte Flambée
Alsatian-style dish with a crisp gluten-free flatbread, fromage blanc, onions, and smoked lardons.
$29
Brandade de Morue
Emulsion of salt cod and olive oil, served with grilled gluten-free bread.
$25
Plats Principaux
Coq au Vin
Braised chicken in red wine, mushrooms, and pearl onions; sauce naturally thickened.
$58
Boeuf Bourguignon
Slow-cooked beef in Burgundy wine with a rich, savory sauce, served with potato purée.
$63
Sole Meunière
Dover sole pan-seared (no flour) with brown butter, parsley, and lemon; with haricots verts.
$68
Magret de Canard
Pan-seared duck breast with a cherry sauce (naturally thickened), served with wild rice pilaf.
$66
Cassoulet
Rich, slow-cooked casserole with duck confit, sausage, and white beans, with a gluten-free crumb topping.
$59
Lotte à l'Américaine
Monkfish simmered in a classic sauce of white wine, tomatoes, and herbs.
$61
Filet Mignon au Poivre
Peppercorn-crusted filet with a gluten-free cognac cream sauce and potato gratin.
$83
Confit de Canard
Duck leg confit, slow-cooked in its own fat, served with Sarladaise potatoes.
$65
Bouillabaisse
Provençal fish stew with saffron and fennel, served with gluten-free rouille toast.
$73
Gigot d'Agneau
Roasted leg of lamb with rosemary, garlic, and seasonal root vegetables.
$69
Homard Thermidor
Lobster tail in a creamy gluten-free mustard sauce, gratineed with Parmesan.
$93
Ris de Veau
Sweetbreads pan-seared (no flour) with a lemon-caper sauce and sautéed spinach.
$60
Desserts
Crème Brûlée
Classic vanilla bean custard with a perfectly caramelized sugar crust.
$21
Mousse au Chocolat
Rich and airy dark chocolate mousse made with Valrhona chocolate.
$23
Île Flottante
"Floating island" of light meringue on a sea of crème anglaise.
$21
Tarte Tatin
Caramelized apple tart with a gluten-free crust, served with vanilla bean ice cream.
$24
Profiteroles
Gluten-free cream puffs filled with ice cream, topped with warm chocolate sauce.
$23
Clafoutis aux Cerises
A baked cherry flan-like dessert made with a gluten-free batter, served warm.
$24
Paris-Brest
A ring of gluten-free choux pastry filled with a rich praline cream.
$25
Pot de Crème au Caramel
A rich, silky caramel custard with a touch of sea salt.
$21
Carte des Vins
A curated selection of France's finest vineyards to complement your meal.
Champagne & Mousseux
Veuve Clicquot, Brut, Reims
Verre $25 / Bouteille $120
Moët & Chandon, Impérial, Épernay
Verre $22 / Bouteille $110
Crémant d'Alsace, Brut Rosé
Verre $16 / Bouteille $75
Laurent-Perrier, Cuvée Rosé, Brut
Bouteille $180
Bollinger, Special Cuvée, Brut, Aÿ
Bouteille $160
Ruinart, Blanc de Blancs, Brut, Reims
Bouteille $190
Crémant de Bourgogne, Louis Bouillot
Verre $15 / Bouteille $70
Dom Pérignon, Brut, Épernay, 2012
Bouteille $450
Perrier-Jouët, Belle Epoque, 2013
Bouteille $420
Krug, Grande Cuvée, Brut, Reims
Bouteille $550
Vins Rosés
Château d'Esclans, Whispering Angel
Verre $17 / Bouteille $80
Miraval, Rosé, Côtes de Provence
Verre $16 / Bouteille $75
Sancerre Rosé, Domaine Vacheron
Bouteille $90
Domaines Ott, Clos Mireille
Bouteille $130
Bandol Rosé, Domaine Tempier
Bouteille $110
Tavel, E. Guigal, Rhône
Verre $18 / Bouteille $85
Vins Blancs
Sancerre, Pascal Jolivet, Loire
Verre $18 / Bouteille $85
Chablis, William Fèvre, Burgundy
Verre $20 / Bouteille $95
Riesling, Trimbach, Alsace
Verre $15 / Bouteille $70
Vouvray Sec, Domaine Huet, 'Le Haut-Lieu'
Bouteille $90
Puligny-Montrachet, Domaine Leflaive
Bouteille $350
Meursault, Comtes Lafon, Burgundy
Bouteille $280
Condrieu, E. Guigal, Rhône
Bouteille $150
Gewurztraminer, Zind-Humbrecht
Verre $19 / Bouteille $90
Chassagne-Montrachet, Ramonet
Bouteille $310
Graves, Château Smith Haut Lafitte Blanc
Bouteille $250
Pouilly-Fumé, Didier Dagueneau
Bouteille $180
Savennières, Nicolas Joly
Bouteille $195
Vins Rouges
Pinot Noir, Louis Jadot, Burgundy
Verre $19 / Bouteille $90
Gevrey-Chambertin, Domaine Drouhin
Verre $35 / Bouteille $170
Morgon, Marcel Lapierre, Beaujolais
Verre $22 / Bouteille $105
Cornas, Auguste Clape, Rhône
Bouteille $220
Saint-Mache, Château Léoville Las Cases
Bouteille $480
Bandol Rouge, Domaine Tempier
Bouteille $130
Côte-Rôtie, E. Guigal, 'La Mouline'
Bouteille $750
Châteauneuf-du-Pape, Château de Beaucastel
Bouteille $250
Pauillac, Château Lafite Rothschild, 2009
Bouteille $1,800
Saint-Émilion, Château Cheval Blanc, 2010
Bouteille $1,500
Pomerol, Château Pétrus, 2011
Bouteille $4,500
Vosne-Romanée, DRC, 'La Tâche', 2014
Bouteille $6,000
Cahors, Château du Cèdre
Verre $18 / Bouteille $85
Château Margaux, Margaux, 2015
Bouteille $1,200
The Gastronome
Chef Mache Dubois
The story of Chef Mache Dubois begins not in a kitchen, but in the sun-drenched rows of his family's vineyard in the French countryside. It was there, with the scent of ripe grapes in the air and the rich soil under his fingernails, that he first learned the language of the earth. He watched his grandmother transform the humble bounty of their garden into meals that were both rustic and profoundly elegant, learning that true flavor is born from respect for the ingredient. This foundation built in him an unwavering dedication to terroir and the rhythm of the seasons, a philosophy that views gastronomy as a high art.
His formal journey began in the demanding, crucible-like kitchens of Paris and Lyon. Under the tutelage of uncompromising Michelin-starred mentors, he embraced the relentless pursuit of perfection. Long hours were spent mastering the alchemy of sauce-making and the delicate precision of classic technique. Yet, amidst this world of culinary tradition, he felt a pull toward a different kind of challenge. The turning point came from watching a loved one navigate the restrictive world of fine dining with a gluten intolerance, seeing the quiet disappointment of being excluded from the full experience.
It became his quiet obsession: to create a culinary sanctuary where elegance was accessible to all. He came to see the absence of gluten not as a limitation, but as a catalyst for creativity—a call to innovate and to honor the pure essence of each ingredient without compromise. He chose Charlotte for his vision, drawn to its vibrant spirit and the warmth of its welcome. Here, he could weave his own story.
"Every plate is a canvas, a moment captured in time," says Chef Dubois. "The balance of flavor, texture, and aroma must be perfect. At Marxciel, we are not simply removing an ingredient; we are composing a new harmony. We prove that meticulous gastronomy and gluten-free dining are not mutually exclusive; they are partners in a beautiful, delicious dance."