Rib of beef in Plan de Campagne
Côte de bœuf
to share
A generous cut to set at the centre of the table, aged and seared to order. The convivial gesture of a great steakhouse, in the warm atmosphere of L'Entrecôte de Dubaï, a stone's throw from the Plan de Campagne cinema.
The cut
A cut
made for two
The côte de bœuf is the rib-eye left on the bone: a thick, marbled cut that keeps all its juice and concentrates the flavour closest to the bone. Ours comes from beef breeds chosen for the quality of the flesh — the Black Angus spirit that runs through the whole menu.
We serve it to share, carved then plated for two. That is the very definition of a generous meat table: a fine cut at the centre, a few sides, and the simple pleasure of helping yourselves together.
Three markers
What makes a great rib
Three demands that set a simple grill apart from a rib of beef worth sharing.
A cut to share only calls for it more: all about aged beef.
The ageing
Ageing over several weeks softens the fibre and concentrates the aromas. On a bone-in cut, this work of time reveals deep, almost hazelnut notes that freshness alone cannot give.
The marbling
Those fine veins of fat woven through the muscle melt as they cook and coat the fibre. It is this marbling that makes the rib tender and lingering, far more than a lean piece.
Cooking on the bone
The bone spreads the heat slowly and flavours the flesh from within. Seared then rested, the cut keeps a juicy core and a clean crust, from blue to well done as you like it.
At the table
The pleasure
of sharing
The côte de bœuf arrives whole, presented before it is carved at the table, then shared. It is a dish that brings people together: you help yourselves, you talk, you take your time. The convivial gesture found around a big table of friends or a dinner for two that lingers.
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, a well-crafted side: enough to surround the rib without ever masking its character.
Evenings in Plan de Campagne
Seared
to order
Every rib is seared to order: golden crust, juicy core, then rested before it reaches your table so the juices settle. The doneness is chosen together, from blue to well done — on a thick cut, a fierce sear then patient rest gives the best result.
The cellar
A great wine
for a great cut
A sommelier tends a cellar of over 200 references. A generous rib of beef calls for a wine to match: a structured red with rounded 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
Sharing a côte de bœuf 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
Côte de bœuf, in practice
What is a côte de bœuf to share?
It is a thick cut of beef left on the bone, generous and marbled, served for two. It is presented whole then carved to share: the definition of a convivial meat table.
How many people is the côte de bœuf for?
The côte de bœuf is designed to be shared between two. It is a sharing dish: a fine cut at the centre of the table, a few sides, and the pleasure of helping yourselves together.
How should a côte de bœuf be cooked?
On a thick cut, you sear fiercely to form the crust, then let it rest for a juicy core. The doneness is chosen from blue to well done; our team advises you by cut and taste.
Which wine goes with a côte de bœuf?
A structured red with rounded tannins balances the rich fat of the cut. 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
An aged côte de bœuf to share, seared to order, and a cellar of over 200 references, in Plan de Campagne.