On Thursday, July 31, Annette Anderson of Stars’N’Bars fame retired after 35 years of working in Monaco. Friends gathered at Marius Monaco to say thank you to the heart of our community, an extraordinary human being whose comforting day-to-day presence will be missed.
Following a fantastic farewell speech by Gavin Sharpe, Annette was presented with a jade-coloured soapstone heart by Menton artist Florence Duet. And even though we forgot to use microphones (note for next time!), she made the evening news on Monaco Info. (Watch Video Below.)
Now, typically, I would share a few words about what makes Annette Anderson so darn special and how she represents the authentic spirit of our Monaco community. But as she brilliantly tells her own story on the recent Monaco Info podcast, I will instead invite you to listen to learn more about her life and time in the Principality. (Listen with this link below.)
As for Gavin’s speech, I’m sharing here as it perfectly captures the gathering to hip-hip-hooray Annette last Thursday. You can watch this video below or read the text. There are also plenty of photos if you scroll down.
Gavin Sharpe’s Farewell To Annette Anderson “Annette, we couldn’t let this week pass without saying thank you and taking a moment to honour and celebrate you.
Now, anyone who knows Annette knows just how much she hates the spotlight. Well … sorry, Annette – these next few minutes are all about you. So you’ll just have to grin and bear it!
Not many of us can say we’ve created a legacy like yours. Thirty-five years ago, you helped open a remarkable chapter in Monaco’s story. I’m of course talking about the cultural institution that is Stars’N’Bars.
Let me share a little secret – you can’t always believe what Annette tells you. She’ll try to convince you she was just in the background, holding the fort while Kate and Didier made the magic happen. But the more I’ve come to know Annette, the more I’ve realised the truth: Stars’N’Bars was a remarkable co-creation and it worked because three incredibly talented people brought their different and remarkable gifts to the table. And in my view, that’s what true leadership looks like – collaborative, humble, and quietly powerful. That’s you, Annette.
There’s something almost poetic in the fact that Stars N’ Bars was created to bring people together, informally. It wasn’t about wealth or pretence – it was about being real, being grounded. And how fitting that you were at the heart of that.
Very few people get to shape a place, a feeling, a community the way you have. Your legacy isn’t just in bricks and mortar – it’s in the memories, the friendships, the laughter, and the lives you’ve touched.
On a personal level, thank you, Annette – for your friendship, your vision, your heart, your humour, and your immeasurable contribution to the Principality and to all of us lucky enough to know you.
I know you’ve worked tirelessly with Didier and the team to build something new and exciting in your next venture, Marius. We wish them every success with it.
But I can’t wait to see what YOU create in YOUR next chapter – I know you’re brimming with ideas. But for now, please raise a glass with me to toast the inimitable and iconic Annette Anderson.”
Riviera Radio MD Paul Kavanagh, Martine Malbouvier, Eric Gibelin, Camille Bidard and Sarah Lycett.Natasha Frost-Savio, Tiffaney Perlino and Kimberley Bottomley.Vanessa Ilsley and Lisa DeRea Frederiksen.Irina Peterson.Sue Blake and Mike Colquhoun.Joe Ghannam and Annette Wijdom.Rhonda Husdon and Ina Ina McLaughlin.Barry and Emma-Jane McCormack.Kaen Bond and John Ina McLaughlin.Silvia Mischler.Finlay, Kelly and Charlotte McNish.Gavin Sharpe and Sebastian Rocca.Jilly Jackson.Karin Corradi.Didier RubioloAlicia Sedgwick
Article first published August 2, 2025. Photos and videos copyright Good News Monaco.
“I have a great respect for the past but I move forward,” says Michelin-starred chef Sebastien Sanjou. “The past must be respected, not ignored, but I only speak about the future.”
And the future is Marius, a new Provençal restaurant that from June 14 will take over Conscientiae (formerly Stars’n’Bars) at 6 Quai Antoine 1er. “If you asked me six months ago if I’d like to go to Monaco, I would have said, yes, it’s a dream. Monaco is an incredible place, at the crossroads of the world. All restaurant concepts are possible, there is a level of cuisine, of service, infrastructure and hotels that is unbelievable.”
WATCH VIDEO ABOVE: Chef Sebastien Sanjou explains the Marius Monaco concept.
For the moment, Monaco is not yet a dream come true for 41-year-old Sebastien. “Monaco is a village, with its own population, it’s particular. You need a lot of humility. It’s a lot of stress and worry. Paris is easier than Monaco!”
Conscientiae opened its doors nearly a year ago, in July 2023, and Sebastien insists that the Marius transformation is the result of opportunities, meetings and things happening. He’s referring to Conscientiae/Stars’n’Bars founder Didier Rubiolo and managing director Marc Dussoullier (owner of the iconic Plongeoir in Nice and he runs La Tonnelle on Île Sainte-Marguerite, a restaurant owned by the monks), who he met working on high-profile events in the region.
“I am happy,” says Didier. “Sebastien will do well and I will stay on representing the environmental side. This gives me more time to do what I want and to develop my vision.”
Marc Dussoullier, Sebastien Sanjou and Didier Rubiolo. Photo: Photo Maki Manoukian.
Sebastien, who is a fifth-generation restauranteur, says at first glance the clientele in Monaco is very specific. “There are two types, the locals and residents, and the others who are interested in the jet-set. What we want is to have a beautiful setting, somewhere sincere. It’s a mix of know-how, the precision that comes with the experience of having a Michelin star combined with a sense of simplicity, taste and generosity.”
“The opportunity to have a Michelin-starred chef like Sebastien was a no brainer. The timing was extraordinary,” says community relations manager Annette Anderson. “There is an evolution, from the last 10 years of Stars’n’Bars, then the period of Conscientiae and now with Marius – what can we do to really improve our community, our planet, our health. There were a number of steps and Kate would be very happy, because this evolution was very important for her.”
It’s clear that Sebastien, one of France’s most renowned chef, shares the values upon which Conscientiae was built. “Notions of sustainability are obvious. Today we make a fuss about this but it’s part our DNA. It’s the heart of our activity. Chefs use ingredients that are around them, it goes without saying.”
The restaurant’s interior design will stay the same with some tweaks. The floor plan, for example, will change and tableware will reflect Sebastien’s eye for detail. The first floor will now offer additional seating, and no longer focus on wellness; the second-floor “deck” is for private events.
Marius has team of 16 who will work in rotation. “There is a loyalty of employees here that is rare. Some have been here for ten to 12 years. And they are happy with the challenge.” With the large outdoor terrace, there is total interior/exterior capacity of 120.
Outside of lunch and dinner service, beverages and a mini menu will be available from 11 am. The fixed weekday lunch menu starts at €31. In the evening, it will be à la carte with 6 or 7 starters, 6 or 7 main dishes and desserts which change with the seasons. Expect to pay an average of €80 a person without drinks.
“Our difference is that we do not plate up like in other restaurants. We have a selection of beautiful serving platters and bowls, ceramic, porcelain, silver, copper, which we bring to the table and the dishes can be shared – or not – but it lends itself to a sense of conviviality.”
Marius, from the Latin mare, meaning sea, is an ode to the Mediterranean and its Provençal traditions. “It is really the idea of an auberge. There will be the main dish in one serving platter and then in others the vegetables, the garnishes, mesclun and herbs. For dessert, if you want mousse au chocolat, I will bring you a silver dish of mousse au chocolat. Refined gourmet, but simple with quality produce. Sincere.”
Photo Maki Manoukian.
Sebastien admits he grew up “far from Monaco,” in the Hautes Pyrénées in southwest France. He studied at the Lycée hôtelier de Biarritz then in 2002 moved to the Var at age 19 to take over Relais des Moines in Les Arcs-sur-Argens. He was awarded a Michelin star in 2013. (He also served in Chef Willer’s kitchen in Palme d’Or in Cannes and in 2006 was named Young Talent of the Year.)
“Like any good chef, I spent many years in the kitchen, knowing that sooner or later I would need something else.” In 2019, together with his strong team, Sebastien had an opportunity to work at The Residence at Maison Villeroy in Paris, a private restaurant.
The following year he opened Trente-Trois at Maison Villeroy and was awarded a Michelin star six weeks later. “It was the result of more than ten years work in conjunction with building confidence with Michelin. I called the editor of the Michelin Guide France, Gilbert Garin, who retired last year, to say that I was going to open in Paris. But as it was only for the hotel residents and club members, there was nothing at stake. Then once the restaurant was open to the public, I called him again. The chef, Romain Lamothe, had worked with me for ten years at the Relais des Moines and had been awarded a star there. So, it was not really just six weeks.”
The culinary genius adds, “Now, no one has contact with Michelin. No one knows the real director. All communication is cut.”
Sebastien also ran the Voile d’Or on St-Jean-Cap-Ferrat for three summers while it was being renovated and he opened an auberge in the Var, le Chateau Mentone. Earlier this year he took over a restaurant in Biarritz (formerly L’Atelier d’Alexandre Bousquet) which he opened in January with his ex-wife.
“I opened a Marius in Biarritz in January which is very successful. Biarritz is a mini-St-Tropez. People there are very well off, but they don’t want to show it. It’s like Monaco in that it is quite closed with a local, wealthy clientele who don’t like to be taken for a fool.”
Marius Monaco will have a Provençal menu featuring light, tasty, simple dishes – purple artichokes à la Barigoule, octopus stew, fresh langoustines, Piedmont beef fillet, sauce with sun-dried tomatoes, frozen lemon desserts with basil. “Provencal cuisine is defined by herbs,” explains Sebastien. “Thyme, bay, rosemary. Then it depends on the season – artichokes, tomatoes and all that the earth offers. I’ve invented nothing. Aioli is aioli. It’s just that I have mastered the technique to perfection. It’s light and tasty, without being overpowered by garlic.”
He points out that Provençal cuisine “naturally includes vegetarian dishes” and while it is important to adapt, “I’m not going in the vegan and vegetarian direction.”
Marius has an extensive wine list of 400 references, a selection exceeding that of the wine cellars found in many Michelin-star restaurants. Prices range from €40 to €3,000. “We have changed the way we think about selling wines. The more knowledgeable the clients are about wine, the more knowledgeable they are about the price. A client who wants to drink a Grand Cru de Bordeaux knows how much it costs and is fed up paying three times the price. So we have a very select wine list, for example, we have a magnificent selection of champagne – not Dom Perignon, that’s not for the wine lover – that comes from small vignerons, like Henri Giraud, that you don’t find everywhere. Or wine from the Domaine Valette, my neighbour in the Var.
“When I think about meals with my family when I was younger, the word happiness comes to mind,” recalls Sebastien. “Success for me is to have a full restaurant and happy clients who come back. Creating a fashionable restaurant is one thing, but making it last, a place where clients want to return again and again, is another.”
When Didier Rubiolo closed the doors at Stars’N’Bars on January 27, he said he would be back with big changes. He has lived up to his word.
His awe-inspiring new restaurant, Conscientiae, is the place to be. Not in the “Look at me, I’m dancing on the tables” kind of way, but rather to “BE”.
“This is a new chapter but not a new Stars’N’Bars,” affirms Didier. “Stars was a big family institution that Kate Powers and I were very lucky to have created. This is continuity but we have to differentiate ourselves from that brand with a new name. I am excited to face this new challenge, something that is so positive.”
When Conscientiae opens on July 29, there will be no lingering sentimentality from the previous space. Gone are the shiny cars and memorabilia covering the walls with big screen TVs and music. Instead, the zen-garden vibe interior will feature natural materials and plants, mirrors and soft lighting with the noticeable absence of noise: no music or televisions. A spectacular six-meter olive tree will hold court in the middle of the marble-finished bar.
Having arrived in Monaco 40 years ago as a classically-trained chef, Didier has “pioneered the concept of healthier, conscious, and mindful dining” since early 2000s. His awareness for the environment blossomed when he and Kate started spending time on their sailboat, which led them to cofound Monacology back in 2004. “Years ago, 30 miles from the coast the blue Mediterranean Sea lay before you. Now all you see is plastic, tires and pollution. When sailing you’d see a few cruise ships and then, especially before Covid, it was cruise liners and tankers – bigger and bigger – between Spain, Corsica and Croatia.”
With Conscientiae – which in Latin is “con”’ (with) et “scientia’ (knowledge) – Didier has transformed Stars’N’Bars’ 1800-square-metres into the country’s first multifeatured centre for environmental innovation with an eco-oriented restaurant, wellbeing floor and a private club space on the top floor. Even though the concept carries on the sustainable vision Didier and Kate both shared for our planet, there is no point in comparing restaurants.
Conscientiae is completely different – a smaller, calming space to unwind over a 3-hour meal with prices ranging from €16 to €50. “Nowadays we are always rushing around,” says Didier. “Here it will be the opposite. You’ll have a table and space, where you are not bothered by noise and have simple food that is elaborately prepared so you can discover things that you would not have at home.”
Didier is creating a narrative. “There will be a story behind everything we do, from our suppliers – a small producer who raises his animals outdoors and loves them – to serving our neutral water in beautiful crystal-filled glass carafes.”
He explains that locally-sourced plant-based produce will be the stars of his limited menu. While a restaurant garden is in the pipeline from next year, for now Didier is working with Alexandra Garavan, who supplies three-star chefs with vegetables. “I’m not going to tell her what I want; I will ask what she has and we will then make something. That’s the opposite of what happens at the moment.” For the launch, Didier is going back to his kitchen roots to explore a “menu for the planet”.
The zero-waste policy will continue. “We did this with Stars’N’Bars and we will continue to push it further. We will try and reduce waste in the kitchen and our water consumption, with water for rinsing veggies to be reused in the vegetable garden. We will separate and weigh all of our garbage and we will know exactly what comes in and what goes out, in terms of waste. The important thing with portions is for customers to eat everything on their plate so that nothing is thrown away.”
Additionally, no industrial products or processed foods will be used. “Today we have substitutes for plastic packaging, but even these have a life cycle that is really short. It has to stop. If you want to take away a plat du jour, we will make 20 to 30 portions packed in Monaco’s new glass take-away dishes and when there is none left, there is none left. You want a coffee-to-go? Bring your own cup.”
Didier is outspoken when it comes to over-consumption and the environment. “If we look at global warming the best thing is to consume less – it’s the easiest and most rapid technology. Do we need 25 cars? Do we need 10 pairs of shoes? It’s not logical. We overload ourselves, and we have to pay for that. I have a bicycle that’s 30 years old, but it’s not because it’s 30 years old that I need to change it. It works. I don’t understand.
“I’m not against smart growth. With Conscientiae, I’m creating a business concept that doesn’t exist in Monaco. The profitability is simple. Yes, we are lucky to have a huge space to bring together all these values and to shape a thought-provoking platform where entrepreneurs, investors, and tastemakers are brought together to defy the status quo by leading positive changes.”
He acknowledges that, “There will always be people who won’t like this change but we – my manager, my chef, my cleaner – are proud to work in such a place. We will have confidence in our environment, and in human values. It’s not an ego trip, I’ve gained wisdom, I’ve understood.”
Didier stops for a moment and leans in. “You know, I’ve met many small producers and when I see their passion in growing each tomato, when they explain each plant, I think, ‘Wow, you can no longer just eat a tomato in front of the TV. It deserves to be appreciated.’
“This is what we are trying to communicate. Being aware of this moment that has been given to us. Which is why Conscientiae will really be the place to be.”
Stars’N’Bars cofounders Didier Rubiolo and Kate Powers. Photo: Nancy Heslin
In my last interview with Kate Powers, in November 2020, the late cofounder of Stars’N’Bars told me, “Lockdown helped us to wake up to necessary ecological changes that were more important than economical ones. Stars’N’Bars is only getting started on their ecological journey.”
Although at the time she could not reveal details about the vision she and cofounder Didier Rubiolo had planned, she did say, “We realise how much people don’t like change but if we want to make a difference, we must change our habits. The planet can do without us but we can’t do without the planet. There will big changes in spring 2021.”
Kate’s death in August 2021 overshadowed the transformation of Stars’N’Bars but now it is official that Monaco’s go-to family-friendly restaurant for nearly 30 years – where Prince once played a secret concert, where Michael Schumacher drank victory beers with his racing team and where Prince Albert and his daughter Jazmin Grace took part in the annual Quiz Night – will close its doors permanently on January 27.
“It has been an honour to serve millions of guests from all over the world and we especially want to thank the Monaco community for its amazing support,” expresses Didier, who started Stars’N’Bars with Kate back in ’93 to provide regular people beyond the jet-setters “reasonably priced and quality dining outside the home.” The pair converted an abandoned warehouse into what is today an 1800-square-metre hospitality centre with over half a million customers served every year.
A classically-trained chef with experience in gastronomic restaurants in France and Monaco, Didier first met Kate at her family-run “Le Texan”, the first Tex-Mex restaurant in Monaco and a favourite of Prince Rainier (who gave it the name). Didier went on to revolutionise Monaco’s dining scene by upgrading American Tex-Mex fare at Stars’N’Bars to eventually incorporating an international selection of Asian, Indian and Middle Eastern dishes. Kate may have been more in the public eye over the years, but it was Didier who drove “the restaurant’s shift towards vegetarian and vegan options.
“When Kate and I opened Stars’N’Bars we wanted to give Monaco something new, original and exciting.” Didier recalls. “Our concept was a great success but eventually we realized that we wanted to make a bigger difference in the wellbeing of our community and the planet, especially for our children.”
Stars’N’Bars began developing a “healthier dining experience” and supporting Prince Albert’s environmental protection efforts, including adopting renewable energy sources, finding new ways to reducing waste and creating the first Monaco-based urban vegetable garden as a source of fresh produce and seasonings for restaurant use.
Didier Rubiolo on 2021 World Clean Up Day distributing pocket ashtrays. Photo: Instagram starsnbarsmc
Kate and Didier joined other eco-conscious activists in Monaco to create MONACOLOGY, the week-long educational experience every June to help school children learn how to respect their planet. “We all need to accept that climate change threatens the planet and our children’s lives. Kate and I decided that we wanted to raise conscientiousness about that threat and help the community find solutions,” Didier highlights.
The avid cyclist adds, “It will be sad to say goodbye to Stars’N’Bars after 30 years but it’s time to create something even more special. We will be releasing details of a new project soon and we can’t wait to take the next step!”
Didier, Annette Anderson and the Stars’N’Bars team plan to make the most of the next two months by hosting special animations along with reintroducing popular “nostalgia” blast-from the-past dishes that are not on the current menu. Their social media feed will include throwback images and videos from “unforgettable events over the last three decades, including Halloween, the Fourth of July, Grand Prix, a concert by Prince and surprise visits by international celebrities.”
Kate Powers and Annette Anderson celebrating Fourth of July.. Photo: Instagram starsnbarsmc
And you, the much-loved community who have helped make Stars’N’Bars the institution it has become, will be invited to post your favourite Stars’N’Bars memory to help create a permanent online “living history” of the restaurant. Photo opportunities will be staged for those who want to be “immortalised” as part of the famous restaurant décor and atmosphere before it disappears forever in January.
“Everyone wants to know about our new next step but we really want to focus the last two months of Stars’N’Bars on celebrating 30 years of amazing memories with our customers and staff,” shares Annette.
Stars’N’Bars has always been there for us. Let’s be there for them until January 27 when the doors close for the last time. As Kate always said, “Do what you love. Love what you do. And make a difference.”
