{"id":89917,"date":"2021-08-13T17:43:00","date_gmt":"2021-08-13T15:43:00","guid":{"rendered":"https:\/\/www.monaco-tribune.com\/?p=89917"},"modified":"2021-08-13T10:45:17","modified_gmt":"2021-08-13T08:45:17","slug":"starsnbars-didier-rubiolo-and-kate-powers-leading-the-sustainable-revolution-one-plate-at-a-time","status":"publish","type":"post","link":"https:\/\/www.monaco-tribune.com\/en\/2021\/08\/starsnbars-didier-rubiolo-and-kate-powers-leading-the-sustainable-revolution-one-plate-at-a-time\/","title":{"rendered":"Stars’N’Bars: Didier Rubiolo & Kate Powers leading the sustainable revolution, one plate at a time"},"content":{"rendered":"\n

Once the enfant terrible of the Principality’s restaurant scene, the Stars’N’Bars has never stopped swimming against the tide since it opened on Port Hercule in July 1993. From heading the live music scene of the 90s to pioneering sustainable menus, Partners Didier Rubiolo and Kate Powers carry with them three decades of history.<\/strong><\/p>\n\n\n\n

We meet on the terrace of the Stars\u2019N\u2019Bars, in front of us a post-card view of Monaco. It is not long before Didier Rubiolo, chef and co-owner of the Stars’N’Bars, begins to unfold a garland of anecdotes. \u201cWhen Prince came to play, whole trucks came and dumped material as if he was going to play a concert in front of 20,000 people.\u201d He also mentions Billy Paul. \u201cHe would finish in Nice and midnight and come to Monaco afterwards. You\u2019d find him playing at 3 am and he didn\u2019t stop until the morning. He made me do more than one late night.\u201d<\/p>\n\n\n\n

We were a bit afraid of being snubbed because we were so different. It was always a question of knowing whether the European client was ready.<\/p>\n\n\n\n

At the time, our Monaco clients didn\u2019t even know what fajitas were.<\/p><\/blockquote>\n\n\n\n

Kate Powers and Didier Rubilo started their first establishment, Le Texan, in the late 80s. At the time, they were the second restaurant in Europe to serve a Tex-Mex menu. \u201cIt was a bit of a crazy idea. We couldn\u2019t even find the right products in Europe. There was a company in Bordeaux, I think, that imported tortillas and other base products, but it was very complicated,\u201d remembers Didier. \u201cAt the time, our Monaco clients didn\u2019t even know what fajitas were.\u201d<\/p>\n\n\n\n

A Star(s\u2019N’Bars) is born<\/h2>\n\n\n\n

\u201cAt the time, no one had ever done that.\u201d The sentence is the refrain of Didier Rubiolo\u2019s stories. No one had ever done a Tex-Mex restaurant in Monaco, a country overrun by French and Italian joints; no one had ever done a sports-bars on the Mediterranean; no one had put thirty TVs in one of the Principality\u2019s restaurants. \u201cWe were a bit afraid of being snubbed, because we were so different,\u201d admits Provence-born Didier, when he recalls the opening of his and Kate\u2019s most famous brainchild, the Stars\u2019N\u2019Bars.<\/p>\n\n\n\n

\"kate-powers-and-didier-rubiolo\"
Kate Powers and Didier Rubiolo at the opening of Stars’N’Bars \u00a9 Stars’N’Bars<\/figcaption><\/figure><\/div>\n\n\n\n

The idea for the Stars\u2019N\u2019Bars was of American-born Kate Powers. \u201cI would have never done it without her,\u201d admits Didier, who says that they never underestimated the risk of importing the sports-bar model to Europe. \u201cIt was always a question of knowing whether the European client was ready,\u201d he recalls. \u201cYou\u2019d never seen children running in a restaurant in France.\u201d\u00a0<\/p>\n\n\n\n

I’m losing money, but I can no longer justify collaborating with such a corporation. Even today, I don’t think the world realises where it\u2019s headed.<\/p>\n\n\n\n

A sustainable awakening<\/h2>\n\n\n\n

\u201cI like the creativity of my job,\u201d Didier later tells us. \u201cI like that the restaurant business is constantly changing.\u201d In its 28 years, the Stars\u2019N\u2019Bars has known many revolutions. The days of live music are now long gone and the menu too, is a far cry from what it was in 1993.<\/p>\n\n\n\n

The restaurant first clocked on sustainability in the early two thousands. At the time, the couple was living on a sailing boat. “We began to lend our boat to NGOS that were following cetaceans in the Mediterranean. They would teach us about the impact of human activity on animals, from noise pollution to oil pollution. It was extraordinary,\u201d remembers Didier.<\/p>\n\n\n\n

We just can’t justify having a big menu and supporting big corporations.<\/p><\/blockquote>\n\n\n\n

Fighting a wasteful industry<\/h2>\n\n\n\n

The harbour-view terrace of the Stars\u2019N\u2019Bars is now surrounded by a 120 square meter vegetable patch and the restaurant was the first establishment in Monaco to say no to plastic straws, bottled water, and non-biodegradable containers. 100% of their electricity comes from renewable energy sources and the restaurant has also collaborated with Monaco’s government on workshops to raise awareness about sustainability in Monaco’s schools.<\/p>\n\n\n\n

I\u2019ll ask for 20 cheese and will only get 10, or if it\u2019s not strawberry season, then there won\u2019t be any. But that\u2019s how it is.<\/p>\n\n\n\n

\u201cAll of a sudden, we realised that we had to be environmentally responsible. We couldn’t afford to waste water, chemicals, packaging\u2026\u201d The restaurant now only does Tex-Mex once a week, using products that are made in Europe. Their menu is as sustainable and as locally sourced as possible. \u201cWe just can’t justify having a big menu and supporting big corporations.\u201d<\/p>\n\n\n\n

\"Stars'N'Bars
Stars’N’Bars curry vegetable garden plat du jour \u00a9 Stars’N’Bars<\/figcaption><\/figure><\/div>\n\n\n\n

The shift meant untying past bonds. Didier cancelled a partnership with Nespresso because of environmental concerns. The restaurant now uses beans from a Monegasque coffee roaster. \u201cI’m losing money,\u201d he admits, \u201cbut I can no longer justify collaborating with such a corporation. Even today, I don’t think the world realises where it\u2019s headed.\u201d<\/p>\n\n\n\n

Didier Rubiolo admits that embracing sustainability in the restaurant business is not a walk in the park. \u201cI\u2019ll ask for 20 cheese and will only get 10, or if it\u2019s not strawberry season, then there won\u2019t be any. But that\u2019s how it is. We\u2019ve lost some clients; we\u2019ve gained some clients. Sometimes we\u2019ll be out of stock, but that doesn\u2019t matter. We adapt.\u201d<\/p>\n\n\n\n

The Stars\u2019N\u2019Bars has now been in Monaco for 28 years \u2013 quite a milestone in a country that wheezes through time at the speed of one of its famous two-seaters. Didier Rubiolo has no doubt: The key to the restaurant’s success is his 3 decade-long partnership with Kate Powers. \u201cWe did eventually separate, but we never split up. We stayed together for thirty years, 24\/7. She\u2019s my soulmate. When you share a vision with someone, it can be extraordinary.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Once the enfant terrible of the Principality’s restaurant scene, the Stars’N’Bars has never stopped swimming against the tide since it […]<\/p>\n","protected":false},"author":35,"featured_media":89859,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1825,251],"tags":[],"post_sectags":[],"post_format":[],"class_list":["post-89917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editors-choice","category-whats-on"],"acf":[],"yoast_head":"\nStars'N'Bars: Didier Rubiolo & Kate Powers leading the sustainable revolution, one plate at a time<\/title>\n<meta name=\"description\" content=\"Once the enfant terrible of the Principality's restaurant scene, the Stars'N'Bars has never stopped swimming against the tide since it opened on Port\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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