The concept — The table
French cuisine
& oriental flavours
The know-how of a French steakhouse, the generosity and spices of a journey east: at L'Entrecôte de Dubaï, both traditions meet on the same plate, in Plan de Campagne.
The idea
Two cuisines,
one table
Our kitchen doesn't pick a side. It takes the rigour of a French steakhouse — aged beef, controlled cooking, sauces finished to order — and lets it converse with the aromas of the East: gentle spices, smoky notes, sweet-and-savoury touches. A bridge, never a muddle.
The idea fits in one line: a dining experience meant to take you travelling without leaving the table. Beef stays the star, but each dish carries a signature that recalls where the inspiration comes from — a Dubaï of brand, not of postcard.
The foundation
The French
know-how
It all starts with the meat. We work aged cuts — Black Angus, Wagyu, selected beef breeds — seared on high heat for the crust, rested for the juice. This is the grammar of a French steakhouse: respect for the product above any flourish.
Around the cut, the proven classics: creamy aligot, roast potatoes, spinach, pan reductions. A solid, honest base on which the oriental accent settles without ever distorting it.
The bridge
Where the two meet
The East is not a backdrop: it works on the taste. A hint of cumin waking the fat of a rib-eye, a pepper blend extending the bite, a signature sauce coating prawns without covering them. The spice serves the meat, never masks it.
That dialogue runs all the way to dessert, with a strawberry künefe closing the meal on a warm, sweet note. Between France and the Levant, our menu holds the balance — familiar enough to reassure, singular enough to surprise.
Choosing well
Meat restaurant
or classic steakhouse?
A classic steakhouse puts the fine cut of beef at the centre and stays there: grill, sauce, side. It's a safe bet. But for a dinner you want to be memorable, you often expect something more — meat that is truly worked, a kitchen with a point of view, a table where you take your time.
That is where our difference lies: the rigour of a true meat restaurant — aged Black Angus rib-eye, seared to order — extended by a fine oriental accent, a cellar of over 200 references overseen by a sommelier and table service until 1 a.m. For a special occasion, it is this complete table — at once familiar and singular — that you choose over a plain grill, at the heart of our meat restaurant in Plan de Campagne.
The signatures
Four dishes
that tell the table
Each signature shows the meeting: one foot rooted in tradition, the other turned east.
Black Angus rib-eye
The centrepiece, aged and seared to order. A French classic that a few gentle spices are enough to send travelling.
Cheeseburger de Dubaï
Our generous take on the burger, built around a beef of character and the touches that sign the house.
Signature-sauce prawns
Prawns coated in a house sauce with oriental accents — the dish that best captures the spirit of the place.
Strawberry künefe
The bridge dessert: the warm pastry of the Levant revisited, sweet and melting, to close the meal gently.
The experience
A table
for travelling
A chic, convivial setting, table service until 1 a.m., a bar and cocktails, a cellar overseen by a sommelier: the cuisine is lived in a room built for taking your time. You come for the beef, you stay for the atmosphere.
The flavours
The oriental accent,
with finesse
Oriental flavours are not a separate section: they run through the whole menu. Gentle spices, citrus, fresh herbs, smoky or sweet-and-savoury notes lift recognisable French bases. The gesture is measured, never showy.
That restraint is a choice. A dish succeeds not through the amount of spice, but through the exact spot where it wakes the product. There, in that fine tuning, lies the whole personality of our cuisine.
The pairing
The cellar & the sommelier
A cuisine of contrasts calls for wines that stand up to it. Our cellar of over 200 references and our sommelier are there to find the bottle that reveals your dish — a full-bodied red on an aged rib-eye, a brighter pairing on a spiced note.
The pairing is thought out case by case, depending on the cooking, the sauce and the mood of the evening. Never a fixed rule: a conversation, at the table, between plate and glass.
Discover the wine cellarFrequently asked
The table, made clear
What does "French cuisine and oriental flavours" mean?
It's our approach: the know-how of a French steakhouse — aged beef, controlled cooking, sauces finished to order — lifted by oriental flavours, gentle spices and sweet-and-savoury notes. Two traditions on the same plate, without confusion.
Meat restaurant or classic steakhouse: which to choose for a special dinner?
A classic steakhouse focuses on the grill; a meat restaurant like L'Entrecôte de Dubaï goes further for an occasion. You'll find aged Black Angus and Wagyu seared to order, but also a fine oriental accent, a cellar of over 200 references overseen by a sommelier and table service until 1 a.m., in a chic and convivial setting. For a dinner you want to be memorable, it's this complete table that makes the difference.
Are the dishes very spicy?
No. The oriental accent is handled with finesse: the spices wake the product without masking it. The meat stays front and centre, the seasoning serves it rather than covers it.
What are the house specialities?
Our signatures: the aged Black Angus rib-eye, the Cheeseburger de Dubaï, the signature-sauce prawns and, for dessert, the strawberry künefe. Each shows the meeting of French tradition and oriental inspiration.
What meat do you serve?
Aged, selected cuts, notably Black Angus and Wagyu, seared on high heat for the crust and rested for the juice. Respect for the product is the base of the whole menu.
Do you offer wines to go with the dishes?
Yes. The house has a cellar of over 200 references and a sommelier who guides you to the right pairing, depending on the cooking, the sauce and your taste.
Where is the restaurant?
In Plan de Campagne (Les Pennes-Mirabeau), in the Marseille and Aix area. Evening table service until 1 a.m., and lunch at the weekend.
Keep exploring
Book your journey at the table
Aged rib-eye, a fine oriental accent, a cellar of over 200 references and service until 1 a.m., in Plan de Campagne.