Aged beef in Plan de Campagne
Aged
beef
Time as an ingredient. A few weeks of ageing are enough to concentrate the aromas and soften the fibre: this patient work is what L'Entrecôte de Dubaï serves, a stone's throw from the Plan de Campagne cinema.
The process
What is
aged beef
Ageing beef means letting it rest for several weeks in a controlled environment — cool temperature, managed humidity, gently moving air. Over time, the muscle's natural enzymes relax the fibres while moisture slowly evaporates from the surface.
The result: a more tender flesh, a deeper flavour, almost nutty and buttery. Dry ageing, the most demanding method, forms a protective crust that is trimmed before cooking — leaving only the very best of the cut on the plate.
learn everything about beef ageing
The markers
What makes a fine ageing
Three simple markers to tell a merely fresh beef from a truly aged one.
Time
Count several weeks of ageing. It is the duration that concentrates the aromas and softens the fibre deep down — there is no shortcut, only patience works the meat.
The selection
It all starts with a fine animal. We age demanding beef breeds, Black Angus and Wagyu, chosen for the quality of the flesh and even marbling rather than for yield.
The craft
Precise trimming of the crust, generous cutting, measured cooking: ageing is only worth it when carried by a sure hand, from the block to the plate.
At the table
Ageing
on the plate
In the dining room, aged beef reveals itself from the first bite: a clear tenderness, a juice that lingers, deep notes that freshness alone never gives. The Black Angus rib-eye and fillet are its finest ambassadors, served without fuss.
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 extend the character of an aged beef without ever covering it.
Evenings in Plan de Campagne
Seared
to order
Aged beef deserves the right cooking. Every cut is seared to order: golden crust, juicy core, then rested before it reaches your table. You choose the doneness, from blue to well done — but a short, high-heat sear reveals the melt of aged beef best.
The pairing
A great wine
for a fine beef
A sommelier tends a cellar of over 200 references. Aged beef, with its powerful aromas, calls for a wine to match: a structured red with present tannins stands up to the depth of the flesh and extends the tasting, 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 aged beef 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
Aged beef, in practice
What is aged beef?
It is beef left to rest for several weeks in an environment with controlled temperature and humidity. Natural enzymes relax the fibres and moisture evaporates: the flesh becomes more tender and the flavour more concentrated.
How can you tell good aged beef at a restaurant?
A few markers rarely lie. To the eye, a deep-coloured flesh and even marbling; on the cut, a piece whose ageing crust has been carefully trimmed. On the palate, the tenderness is clear, the juice lingers and the aromas lean towards hazelnut and butter, well beyond a merely fresh beef. Ask about the breed and the ageing time too: a house confident in its meat, as we are with Black Angus and Wagyu, answers without hesitation.
What is the difference between dry ageing and wet ageing?
Dry ageing takes place in open air, in an ageing cellar: it forms a crust that is trimmed and concentrates the aromas most. Wet ageing, in a vacuum bag, tenderises the meat but develops more subtle flavours.
Do you serve aged beef at L'Entrecôte de Dubaï?
Yes. Our Black Angus and Wagyu cuts are served aged, from the rib-eye to the fillet, for a tenderness and flavour that make all the difference in the dining room.
How should aged beef be cooked?
A short high-heat sear, for a golden crust and a juicy core, brings out the ageing best. You choose the doneness from blue to well done; a resting time before slicing remains essential.
Which wine goes with aged beef?
A structured red with present tannins balances the power of an aged beef. 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.
Book your table
Aged Black Angus and Wagyu, seared to order, and a cellar of over 200 references, in Plan de Campagne.