Wagyu in Plan de Campagne
Wagyu beef
at the restaurant
The most sought-after marbling in the world, served in the warm dining room of L'Entrecôte de Dubaï. Wagyu carpaccio, aged beef and French know-how, a stone's throw from the Plan de Campagne cinema.
Wagyu
An exceptional
cut of beef
Wagyu — literally "Japanese beef" — refers to beef breeds selected for a unique marbling: fine veins of fat woven through the heart of the muscle. As it cooks, this fat melts and coats the fibre, giving a tender texture and a deep, almost buttery flavour.
At L'Entrecôte de Dubaï, wagyu fits the spirit of the house: fine meat first, served without fuss, brought out by precise cutting and cooking. That exacting approach is what sets a great meat table apart from a simple grill.
Marbling
What makes Wagyu
Three simple markers to understand why this beef is eaten differently.
This same ageing guides all our cuts: discover our approach to aged beef.
The marbling
It is wagyu's signature: a dense marbling of intramuscular fat that melts at low temperature. The finer and more even the marbling, the more tender and lingering the bite.
The beef breeds
Wagyu and Black Angus share the same demand: breeds raised for the quality of the flesh, not for yield. Our menu lets them converse, from wagyu carpaccio to the Angus rib-eye.
The ageing
Ageing over several weeks concentrates the aromas and softens the fibre. On already-marbled beef, this work of time reveals deep notes that freshness alone cannot give.
At the table
Wagyu
on the plate
The wagyu carpaccio opens the meal gently: fine slices barely lifted with mushrooms and parmesan, where the meat speaks for itself. A starter that sets the tone for generous cooking, where the raw material comes before the seasoning.
The spirit of the house is a bridge between the French bistro tradition and the flavours of the Levant. A hint of mild spice, a blend of peppers, a house sauce: enough to accompany the wagyu without ever masking its character.
Rib-eye & Wagyu
Marbling,
from rib-eye to wagyu
What makes a great rib-eye is the marbling: that webbing of intramuscular fat that melts as it cooks and bastes the fibre from within. Wagyu takes that logic to its peak. On one side, our Black Angus rib-eye, cut thick and seared to order; on the other, wagyu, whose fat melts at low temperature for a tender, lingering bite.
At the table, the same demand takes two forms: the rib-eye is shared seared and generous, while the wagyu carpaccio is savoured in fine tasting slices. To choose between the Black Angus rib-eye and wagyu, or to taste both across the meal, our team guides you by the mood of the moment and the wine pairing.
Discover the Black Angus rib-eye
Evenings in Plan de Campagne
Seared
to order
Every cut is seared to order: golden crust, juicy core, then rested before it reaches your table. On wagyu, the cooking stays short to preserve the melt of the fat. You choose the doneness, from blue to well done — but a quick sear reveals this beef best.
The cellar
A great wine
for a great fat
A sommelier tends a cellar of over 200 references. Wagyu's rich marbling calls for a wine to match: a structured red with silky tannins stands up to the fat and extends the power of the meat, without ever crushing it.
The pairing is thought through by cut, doneness and sauce, never by a fixed rule. That is the whole pleasure of a table where the wine matters as much as the meat.
Discover the wine cellarPractical info
Tasting wagyu in Plan de Campagne
- Address
- Chemin de Collet Rouge, 13170 Les Pennes-Mirabeau
- Landmark
- Opposite the cinema, Plan de Campagne district
- Evenings
- Every day, 7:00 p.m. – 1:00 a.m.
- Lunch
- Saturday & Sunday, 12:00 – 3:00 p.m.
- Parking
- Free and easy, across the whole district
- Google reviews
- 4.5 ★ from 643 reviews
Frequently asked
Wagyu, in practice
What is Wagyu beef?
Wagyu refers to Japanese cattle breeds renowned for exceptional marbling — a webbing of intramuscular fat that melts during cooking and makes the meat especially tender and flavourful.
Do you serve wagyu at L'Entrecôte de Dubaï?
Yes. Our wagyu carpaccio showcases this exceptional beef, alongside other prime cuts such as Black Angus rib-eye and fillet, served aged.
What is the difference between Black Angus and Wagyu?
Wagyu, from Japanese breeds, pushes marbling to the extreme: its fat melts at low temperature for a buttery texture, savoured in fine tasting portions such as our wagyu carpaccio. Black Angus offers finer, more even marbling with a frank beef flavour, perfect for a generous rib-eye to share. Our red meats are served aged, to reveal the best of each breed.
How should wagyu be cooked?
A short cooking, seared to order, preserves the melt of the fat. You choose the doneness from blue to well done; on wagyu, a quick sear reveals the marbling best.
Which wine goes with wagyu?
A structured red with silky tannins balances wagyu's rich fat. Our sommelier tends a cellar of over 200 references and guides you to the ideal pairing.
Do I need to book to dine at the restaurant?
Booking is strongly recommended, especially in the evening and at the weekend. It takes a few clicks online, or you can call.
Where is the restaurant located?
Chemin de Collet Rouge, in Plan de Campagne, in the town of Les Pennes-Mirabeau (13170), opposite the cinema. The retail district offers free, easy parking.
Book your table
Wagyu carpaccio, aged beef seared to order and a cellar of over 200 references, in Plan de Campagne.