Marais

Very mixed review.
— The chef is very experienced and quite good.
— The restaurant is beautiful and elegant.
— The sommelier is a pompous a##. That’s a commentary on his style/​personality. As for his skills, they are no more desirable. We ordered the wine pairing with the tasting menu. The wines he selected with each course were inexpensive and completely mis-​matched. They did NOTHING to enhance the food, and in fact, were very contrary. He told us his intent was that we ‘think outside the box’. I guess he meant a boxed wine…
— Service was okay, but sub-​par for a fine dining restaurant. The wait staff were too familiar and casual with the patrons, and not formal enough with how the food should be served, how the table should be set for the courses, etc. Generally, they are lacking in fine dining training.
— This is a very minor point, but I really disliked the dishes. For a white table cloth dining establishment, stoneware in gray tones did nothing to enhance the presentation of the food.

Honestly I really wanted to like Marais. The restaurant and ambience are really beautiful. The food, however, was a completely different story.
First, we shared four appetizers as a table.
Shrimp– shrimp was rubbery and tasteless
Porkbelly– sauce didn’t taste good, and pork belly was overcooked
Beet salad– was the best of the appetizers, but just didn’t taste great.
Trout– ok, nothing special
The bread and salted butter was probably the single best thing that we ate.
For dinner, I had the lamb. It was actually very tasty. The curry side dish was very tasty as well. A friend had the tenderloin. The sauce was not good at all.
Even the macaroons weren’t good. They were stale and tasteless.
Overall, they have quite a bit of room for improvement. Service wasn’t anything to write home about either.

I’m so disappointed that I chose to this place for a special occasion.
The service was the worst I’ve ever had in finer dining. The waitress was rude, managed to take our order incorrectly and was incredibly slow, despite the fact that we were the only table in the restaurant. She didn’t take time to explain any of our dishes and really did not do the chef any service whatsoever. Members of our party even heard her and other employees talking poorly about our table in the back!
The food was really great, which is why I’m giving this three stars. I wanted so much for this to be a true diamond in the Pointes rough. But not only will I never revisit again, I definitely won’t be recommending it to any of my visiting friends or co-​workers from out of town.

We went here because it was restaurant of the year in 2014. The chef had left. The chef that received restaurant of the year has recently left BE WARNED! We ate there last night (a Friday in December) and there was only one other table of customers. You could’ve shot a canon through the place because it was empty, and for good reason.
The menu is very small, but even smaller are the portions. I ordered the ribeye and received three small bites of meat. My wife ordered the trout. It weighed less than an ounce if you were on a diet this may be the restaurant for you.
Now I will tell you about our waiter. Our waiter was not good. On three separate occasions when asked a question answered while walking away. Do not waste your money and go to this restaurant.
Honestly if the food was really good I would tell you but it wasn’t. Unusual taste poorly presented. I had a duck pâté that reminded me of slices of summer sausage over an exotic cracker. It was not fine dining. Very odd. We were all very disappointed. To be honest with you it was borderline comical.

Had dinner there a year ago had a horrible experience they were very accommodating service was good but the food nothing to talk about extremely overpriced and the place was empty every time I drive by it’s empty

Having eaten at the Chef’s former restaurant I sat down dinner at Marais with very high expectations. I am thrilled to say that not only were they met but they were exceeded.
The chef prepared a «highlight» version of his 15 Course Tasting Menu especially for us and it was nothing short of spectacular. The presentation, quality of ingredients, sauces and of course the first class service made it an evening to remember.
We cannot wait to return.

I went here for my anniversary in July. I had read about it being restaurant of the year in an Hour magazine. I was excited to try something from a chef that used to work at French Laundry. My husband and I had a wonderful time with champagne, cocktails and delicious food. The atmosphere is romantic. The amuse Bouche was beautiful and delicately done. It comes as a cylindrical egg with a custard inside with dabs of maple syrup, sherry vinegar and a fluffy whipped cheese. The black truffle risotto was exquisite and I was amazed at what this chef could do with a truffle. We spent just shy of $ 200 for two people which seemed pretty reasonable for such amazing food and to get a taste of French Laundry. I am excited to go back now that the chef from Torino is also there.

I just recently attended an event at Marais. The food, atmosphere and staff were to die for. Their manager Matthew is a step above the rest, the most accommodating man I’ve ever met. Him and the staff make this place scream luxury. Marais is a fine dining experience unlike any other. I will be coming back as soon as humanly possible.

The atmosphere was delightful, and the decore was nice. The owner is very involved in the dinning experience, which is very welcome. The problem was with the food. The fried mushroom appetizer needed to be more tempura and less heavy batter. We enjoyed it but wished for better. My main course of duck breast was raw. It is hard to explain, but I have shot, and breasted out a partridge in the field and it was the same texture that was served to me. I sent it back to be cooked, and was returned barely warmed. I understand why a chef would want their patrons to experience those flavors, but as someone that is quite familiar with his food source, I also know what I like and how to prepare it.
Desert was equally disapppinting, it was a pickled cherry, chocolate cake with whipped cream and some vanilla ice cream. The pickled cherries were pretty bad, and I love lightly pickled cherries. The cake was overly bitter and the whipped cream was great.
There were flashes of brilliance through out the meal, but I think the chef needs to spend some more time to think through the whole tasting experience. In 3 to 5 years, this could be a great place if the chef is willing to grow.

I feel bad writing this, but bottom line: I wouldn’t go back or recommend it. I wanted to order a pizza when we left. And we loved Torino. And what Chef Garret did there. We ordered some cocktails to start and settled in. The hostess recognized us from Torino and gave use some background on the transition. Meanwhile, we were also looking for some help with wine. I think Matt, the sommelier/​beverage director came over to help us. He made a fantastic recommendation.
However, the food stated showing up before the drinks. and we specifically asked to have food held until we had drinks. The first course hit the table and Chef Gilbert was over to ask about our experience. I felt bad snapping at him, but I hadn’t taken a bite of any of the food, let alone had a glass of wine in front of me.
Food wise, I left hungry. The only protein was over cooked pork and some mediocre trout skin — both of which I would have pushed aside completely if i hadn’t showed up starving. The only redeeming dish was a shallot… yes, a shallot. The center was removed, pureed, and mixed with beef stock and cheese/​cream. Oddly enough, it tasted like a white castle burger.
We ordered the foie Gras in addition to the tasting menu. It came dusted in kale (as did desert), completely overpowering the entire dish. The majority of the meal was heavily influenced by the west coast sustainable/​vegan dishes. I love my veggies and the art of food, just not paying $ 125 per person for a tasting when total food cost was sub $ 20.

My husband and I were big fans of Chef Garret at Torino. We were excited to see what he was up to with the new concept at Marais. From the detail-​oriented menu/​preparation, to the service that made it worth the 40-​minute drive, Marais is our favorite place to eat now. It’s not somewhere that we will go super often because the menu will only be changing seasonally. But we plan on dining there every time that menu does change! An experience like this is so much more than filling your stomach. It’s about atmosphere, imagination and enlightenment. Food can be an art… and Chef Garret creates a brand new masterpiece time and time again!

I’ve had Chef Garrett’s tasting menu at Torino, and have been to Marais for the same when Chef David was at the helm (or stove?), but in this case — two is really better than one!
The execution of each course at the newly reinvented Marais was on-​par with a Michelin-​starred restaurant in any big city, and I was continuosly impressed with how simple, but elegant, the presentation was. The courses were Noma-​esque in being heavy on the scavenged/​local vegetables and roots, and being prepared in «earthy» ways like the shallot roasted in soil or the beets that were smoked with hay. Even the last course, a truffe-​type chocolate confection, was served on a bed of pines.
We almost didn’t get the tasting menu due to the fact that the introduction is just a page filled with about 30 words, and we were told that that those were the ingredients used in general, and might be paired with any which way. While I know that it’s how everything might end up in my stomach, and the page was probably the chef’s shopping list, my interest might have been more piqued from the onset if the ingredients were grouped by course, like most degustation menus.
The risk was rewarded, however, and each course not only continously delighted in both how fresh and simple the ingredients were, but also in their complexity and nuance in taste. Who knew that squash roasted over yakatori wood could be so fantastic? The veggie heavy menu did leave me craving something a bit more substantial, as the only two meat courses were little pieces of delightly cooked trout and a slab of fried Mangalitsa pig «terrine.» I’m not a big meat eater, but I did have to ask for an extra side of bread.
All-​in-​all, the best executed tasting menu I’ve had in Michigan. Wowing with meats, fats, and sugars are relatively easy, but surprising with in-​season vegetables and roots as the stars is exponentially harder. I really, really, hope that the new Marais does well, especially since the local dining scene seems to be gravitating towards hipster and «New-​American.» If you’re looking for a refined dinner that highlights the flavor of local ingredients rather than covers them in oil, sauce, and salt, this is your place! I hope you’ll be delighted. I was!

Since the closing of Torino, there has been a huge empty chasm in our hearts and stomachs. Now that Garrett is heading the kitchen, Marais has filled that void!
Décor: The space is truly upscale, clean, and classic.
Service: Impeccable! Right when we walked through the door, we were warmly greeted and led to our booth. Our waiter was friendly and knowledgable, and the chef stopped by personally at the end of our meal to invite us into the kitchen.
Food: We did the tasting menu with wine pairings, which was amazing from start to finish. There is a small a la carte menu for those who aren’t in the mood for 11 courses. The ingredients are fresh, local, and totally unique. From reindeer lichen to the rare breed of pork, everything came together and just seemed to work. Even the bread and butter course was to die for, you can really taste the care and thought that was put into everything!
Marais was a great restaurant previously, but now with the talents of Garrett and his team, this place is on a whole other level. It is an absolute pleasure to experience this level of world-​class dining so close to home.

At first glance, I loved the understated décor and the fact that there’s just enough room between the tables so you feel like there’s a modicum of privacy. The service is on par with other nice establishments I’ve been to, incredibly attentive but non-​intrusive.
I enjoyed everything about my dinner. The foie gras torchon was velvety smooth and the confit squab leg had a nice crispness that stood out against the tender squab breast. My tenderloin and the black truffle potatoes were great, but I really wished I could’ve stolen my husband’s dinner… his veal cheeks were superbly tender, with just the right amount of fattiness, and he barely even used his knife! Dessert tasted good too, it was the first soufflé I’ve ever had, and according to him I’m now spoiled for any other souffles. Wine list was extensive, but reasonable, and I loved the champagne cart at the very beginning of the meal.
All in all, I will definitely be visiting Marais again if I’m in the area for a special occasion!

We usually have a great time here, but the last time that went it was a little bit of a disappointment. The dishes were just not 100% like they used to be. We started with their traditional amuse bouche
and the egg was a over and not it’s usually silky texture.
The langoustine were fishy, and our go to dessert the chocolate velouté was freezer burn. I think they pre slice the ice cream– seem that they were trying to cut corners in order to make the service faster?
Maybe chef David was not in the kitchen that night, but this is no excuse for the price that we are paying! Please don’t loose that small attention to detail, it what makes your restaurant stand out from the rest!

This place is amazing! My husband and I went for Grosse Pointes resturant week and plan on coming back. I’m happy Marias decided to be a part of restaurant week. We had heard that it was very expensive and avoided the restaurant for that reason. It is an expensive restaurant, but it’s worth every penny! Everything we ate was delicious and the service was impeccable. We had dinner, appetizers and dessert off of the restaurant week menu and ordered an amazing charcuterie board and drinks from the regular menu. When we had finished our meal our main waiter gave us some sweet bread as thanks and for tomorrows breakfast… we were blown away!

A great experience. First, yes it is expensive. Our meal for two including tip was just a shade under $ 400. But like with others, it is not that hard to know in advance what you are getting into when you come here. So while I get price complaints sometimes, there is full disclosure here, so saying it is «too expensive» is really not a reason to take stars away.
It’s fancy, save for one couple in jeans and t shirts, everyone was in jacket and dresses or the comparable. White table clothes lots of people helping, service was deferential without being stuffy and after they got to know us was very friendly and almost chatty, which we liked. Alex the «wine guy» was great and his two half bottle selections were perfect. Our waiter was very nice and got everything right.
we had the small tasting menu, scallops, dover sole, tenderloin and desert. The scallops were perfect, especially with the little chorizio. The dover sole tasted like fish, like it really was wold caught day or two before. It was special. The tenderloin was perfectly cooked in a beet sauce. It was great, but steak is steak. It had a lobster tail on top that tasted fine but was not really critical. Desert was very good and very rich. With the bread, we were full, the portion sizes were not tiny and very fair. For 85 a person it was fairly priced compared to ala carte.
We do agree about thew water. It was only 12 dollars but its the principal. Offer tap, it’s a nice gesture The champagne cart was very nice, but they did not disclose the price while describing, ours were 18 a glass. Fair but should let people know, might make a difference. Our two half wine bottles were about 45 each and were perfect, we would not have picked them ourselves.
The bottom line is that yes its crazy expensive, it’s a special event restaurant, so just accept that and make it a once or twice a year event. The bar was nice from just peeking in. The décor we thought was great, I loved the distinction between distressed wood floors and the modern touches. Great you could see in the kitchen.
Nothing else really like it in detroit. If that’s your thing, and it was ours, make a special trip

Everything was good. Just good. I didn’t come away saying «I have to go back and have _​_​_​_​_​_​.» I’m really surprised that this place gets the reviews that it does. The thing about charging this much money is that you have to deliver on point, all the time.
Highlights:
1. Champagne cart
2. The first courses: foie gras with squab (or lordy that was one dish that was outstanding). Also the seafood linguini was quite good.
3. Wine selections
4. Service
Eh
1. Everything is on the very verge of being under-​seasoned. I’m not really complaining though because it wasn’t under seasoned. No big bold flavors here.
2. Loads of butter and cream in this place — too much especially with a lactose intolerant dining companion
Lowlights:
1. Main courses fell flat. Uninspired sea bass and langoustines that were so-​so.
2. Dessert — not a good way to end things. I ordered a cake that didn’t taste like anything really. The pastries that were brought at the end were not good. Dry, uninteresting and unappetizing. I am a huge dessert fan and I’m not picky so that’s saying something.
3. Water — don’t charge for water unless someone specifically orders bottled water. We’re not in NYC or London, come on.
4. Atmosphere — stuffy, feels too new but dated at the same time (it’s a weird combo)

I went to Marais with my wife for my birthday. It was an amazing food experience. From the service to the atmosphere everything was just perfect. I posted a bunch of pictures of my meal which was on January 3, 2015 please refer to them for the details.
We started with some sort of egg amuse bouche. The waiter painstakingly explains the actual ingredients, but frankly I don’t remember all of them. All I know for sure was that it was some sort of egg custard with sherry and it was a great way to start the meal. Next we had a beet salad. Sadly I was not that impressed. The waiter told me that the chef has swore never to make a beet salad but he decided to make this one exception. I do not think he should have. It was not that it was bad, it was just that it was not as good as the amuse. The beet salad was followed by a lobster salad, which was well prepared but also not that interesting. Fortunately, the lobster was followed by a halibut dish which was one of the best fish dishes I have had ever. It was buttery and flaky and everything that you want in a fish dish. The halibut was a torchon of fois gras with quail, which made me understand why people like fois gras. And the last dish was a wagyu medallion with some sort of vegetable purée and pickled periwinkles. It too was awesome, but at that point in the meal I was too full to truly enjoy it. The beef was also served with what they called «the best mashed potatoes in the world». I can’t speak as to whether or not they are the best in the world but they are some of the best that I have ever had. They tasted like potato flavored butter with black truffles. Although I was completely full at that point of the meal, I could not help but eat all of the potatoes. Finally they brought out this chocolate monstrosity that looked solid but once you broke the crust it just oozed out chocolate. Again, I just wish that I had more room. The meal ended with some tasty mignardises (see my pictures for reference, I know one of them was a Madeline. I don’t know what the other one was, but it was delicious too). From top to bottom this was one of the best food experiences I’ve had in the state of Michigan. All the accolades received by the restaurant are well deserved. I highly recommend this place and plan to go back myself. The only downsides were the price and how full I felt the end of the meal. In total we start about $ 380 on the meal, which included a couple of drinks. I felt like we got our money’s worth but it’s certainly not a place that we could go to every week or even month. Also, if you are planning to eat the tasting menu, be sure to fast a little before you go to this restaurant. You will enjoy your meal a great deal more.
Also, I forgot to mention the Manhattan and the bread. I had a Manhattan and it was superbly crafted and appears that they made their own maraschino cherries. The bread was absolutely delicious. It was just a simple sourdough bun with a very crispy outside while moist on the inside. There was also a salty crust on the top of the bun which made it taste like a salt bagel. I made the mistake of having two. Although they are delicious, they take up valuable space. If you decide to go there, be disciplined and only have one roll. Happy eating.

Marais was my favorite restaurant in detroit, and I recommended it to everybody I knew. After my most recent visit, I cannot continue to recommend this. To say I’m disappointed is an understatement.
The bf and I tried brunch a few months back and were underwhelmed by it. I appreciate the pastry tray they give you and the options, but I think there are better brunch places in detroit. We thought the dinner service was where Marais really shines. So we went to dinner again last night.
I will admit I was so accustomed to Luis and the great and personable service he provided that last night’s service seemed unimpressive in comparison. Dining at Marais previously was an experience, but that wasn’t the case when we went last night.
I could’ve forgiven everything had the food been amazing (like it usually is), but last night, the food we tried was just okay…
–foie gras tourchon: the squab was good but I didn’t think the foie gras was anything spectacularly special — 3 stars
–Nantucket bay scallops: served with tapioca pearls and caviar; I thought this was good, but it definitely didn’t blow me away like the lobster tempura appetizer did. 3 stars.
–langoustine over black truffle risotto: this was good, maybe a 3.5 star dish
–black truffle chicken: don’t order this. I was so so so disappointed. 2 star dish.
Lastly, I ordered some macarons to take home. I appreciate that our waiter took my order and packaged the macarons for me! However, I was very disappointed with the quality of the macarons — dry and crumbly (picture included)… Not at all what I expect nor usually receive at Marais.
For $ 100+/person, I would hope to have better than average-​tasting food and service. Marais isn’t the experience that it used to be.