Food & wine pairings in Plan de Campagne
Wine
and red meat
On a fine cut of beef, wine is no bystander: it carries the fat, stands up to the meat's tannins and extends the melt of a good ageing. At L'Entrecôte de Dubaï, every pairing is thought through case by case, guided by the sommelier.
The principle
Why red meat
calls for a great wine
Red meat means fat, a firm fibre and — when aged — powerful, almost nutty aromas. It needs a wine that can answer back: tannins that cleanse the palate between bites, a body dense enough not to be crushed by the juices.
Balance is what counts, never one-upmanship. A red that is too light disappears, one that is too harsh dries out: the right pairing holds the meat without covering it, and carries from one sip to the next.
Our pairings
The meat and its wine
A few starting points the sommelier fine-tunes by cut, doneness and sauce — a conversation, never a fixed rule.
Black Angus rib-eye
Full-bodied red
Structured tannins and real body to stand up to the fat and the ageing.
Beef fillet
Elegant red
On a fine, tender cut, a refined yet measured wine that underlines without dominating.
Tartare & carpaccio
Supple red
Fruity and light, served cool, to respect the delicacy of the raw meat.
Terroir
Provence vintages,
a step from the table
Rooted in Plan de Campagne, we naturally make room for the region's wines. A sun-drenched Provence red, with ripe tannins, willingly matches a seared rib-eye and the oriental accent of our house sauces.
Alongside them, the cellar unfolds appellations from other French vineyards, for those who want to travel over a single bottle. The choice is made over the course of service, according to the mood of the evening.
The sommelier's advice
Tell us what
you enjoy
“A great steak deserves a great wine.” Our sommelier tends a cellar of over 200 references and builds the pairing with you: the doneness, the sauce, each person's taste, the budget. Service runs until one in the morning — nothing hurries the last glass.
The markers
Three reflexes to get it right
Enough to choose with confidence, even without being an oenologist — the sommelier handles the rest.
- Weight
- The fattier and more aged the meat, the more body the wine needs. A rib-eye calls for a full-bodied red, a fillet prefers elegance.
- Tannin
- The tannin of a structured red cleanses the palate of fat between bites. It is what makes every new mouthful as clear as the first.
- The sauce
- The pairing is also set by the seasoning: a bold sauce or a hint of mild spice calls for a fruity wine, supple enough not to turn harsh on the palate.
Frequently asked
Food & wine pairings, in practice
Which wine should I serve with red meat?
As a rule, a structured red with present tannins. The fattier and more aged the cut, the more body the wine needs: a full-bodied red on a rib-eye, a more elegant red on a fillet.
What pairs with a Black Angus rib-eye?
A full-bodied red with pronounced tannins that stands up to the fat and the depth of an aged beef. Our sommelier guides you by doneness and chosen sauce.
Which wine goes with tartare or carpaccio?
With raw meat, you look for finesse: a supple, fruity red served slightly cool respects the delicacy of the cut without covering it.
Do you offer Provence wines?
Yes. The cellar naturally makes room for the region's vintages, in keeping with our location in Plan de Campagne, alongside appellations from other French vineyards.
Can I get pairing advice at the restaurant?
Of course. The sommelier is on the floor to build the pairing with you by dish, preference and budget. Just describe what you enjoy.
Do you serve wine by the glass to test a pairing?
Yes, a selection is offered by the glass: enough to taste a pairing without committing to a whole bottle, alongside the formats to share at the table.
Also worth exploring
Book your table
Let us know you'd like a wine pairing: the sommelier sets the match up before you arrive.