Beef tartare in Plan de Campagne
Beef
tartare
Prime raw beef, cut and seasoned to order. The classic of great meat tables, lifted by the oriental spirit of L'Entrecôte de Dubaï, a stone's throw from the Plan de Campagne cinema.
Tartare
Raw beef,
at its purest
Tartare is beef served raw: a prime cut chopped then seasoned, with nothing to hide behind the cooking. Here it all comes down to the quality of the raw material. Our tartare comes from beef breeds — the Black Angus spirit that runs through the whole menu — chosen for the fineness of the flesh.
Served raw, beef forgives no compromise: flawless freshness, clean cutting, seasoning measured to the point. That demand, more than the recipe itself, is what sets a true meat-table tartare apart from a simple preparation.
The craft
What makes a great tartare
Three simple markers to understand what sets a good tartare apart from an exceptional one.
Tartare is enjoyed raw, but the same demand on the raw material carries our seared cuts: discover the house's aged beef.
Freshness
With raw beef, everything starts with freshness. We work a prime cut, trimmed then chopped the same day: the first condition of a tartare that is safe, clean on the palate and true to the taste of beef.
The cut
Cut by knife rather than minced, the beef keeps its bite and texture. It is chopped by blade into small even dice, for a clean texture where you still find the fibre of the meat.
The seasoning
An egg yolk, capers, a dash of house sauce and a hint of mild spice: the seasoning is measured to lift the beef without ever covering it. This is where the oriental signature of the house comes through.
At the table
Tartare
on the plate
Beef tartare works as a main course or a generous starter: fresh beef, knife-cut, built to order with its condiments. It is served plated, ready to enjoy, alongside a well-crafted side to balance the power of the raw meat.
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 dress the tartare without ever masking the clean taste of the beef.
Evenings in Plan de Campagne
Prepared
to order
Every tartare is built to order: the beef is cut, seasoned then plated just before it reaches your table, to preserve its freshness and its hold. Nothing waits in the kitchen — the guarantee of a clean, lively bite, true to the taste of beef, served in the warm evening atmosphere.
The cellar
A fine glass
for raw beef
A sommelier tends a cellar of over 200 references. Tartare calls for a wine that answers its liveliness: a supple red with fine tannins, or a taut, mineral white, lifts the freshness of the meat without ever weighing it down.
The pairing is thought through by cut, seasoning and mood, 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 beef tartare 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
Tartare, in practice
What is beef tartare?
It is a preparation of raw beef, chopped then seasoned raw. Ours rests on a prime cut, the Black Angus spirit of the menu, knife-cut and built to order.
Do you serve beef tartare at L'Entrecôte de Dubaï?
Yes. Beef tartare is one of our signature preparations, alongside our aged cuts such as Black Angus rib-eye and fillet. It showcases the quality of raw beef.
Is the tartare knife-cut or minced?
Our tartare is knife-cut, into small even dice, rather than minced. This cutting preserves the texture of the meat and a fine bite, true to the taste of beef.
Which wine goes with beef tartare?
A supple red with fine tannins or a taut, mineral white lifts the liveliness of the raw meat. 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
A knife-cut beef tartare prepared to order, and a cellar of over 200 references, in Plan de Campagne.