The end of the tunnel ! After six months of work to remove the old Stars’N’Bars and develop a new concept, Conscientiae, that’s its name, will welcome customers this evening.
“We start with a very soft opening”underlines Didier Rubiolo, owner of the premises and architect of this desired shift following thirty years at the head of Stars’N’Bars. “The idea is to set up with the restaurant and a small terrace for the month of August.” The sequel will come in the fall.
Because the Conscientiae project is multi-layered. On the ground floor, quai Antoine-1er, there is still a restaurant and a bar open from morning to evening. Then on the mezzanine, the former dining room gave way to a series of spaces intended for sports or gentle meditation with coaches. This level will open at the start of the school year. Before, at the end of September, the opening of the club on the second floor, probably at the time of the Monaco Yacht Show.
“We show action for change”
Conscientiae was thought of as a new kind of establishment, capable of distilling virtuous environmental practices and catalysing good ecological actions. “We see what is happening around us, it is in line with current concerns”argues Didier Rubiolo, who hopes with his team to bring this place to life “like a crossroads where people can come to express themselves, make known the changes to be applied, share values”.
“With the closure of the Stars we have shown an action of change for a better world, that is our goal”.
Indeed, saying goodbye to an establishment that works for a 180 degree turnaround, the bet is daring. “We kept our teamscontinues Didier Rubiolo, and everyone today understood that this change was important to make. It is through changes that we can act on our environment. It makes sense. And the packaging is also very beautiful, the designers’ promises have been kept.”
Exit the industrial atmosphere, the terracotta floor, the ubiquitous wood, the zelliges on the walls give warmth. “The concept matured in a year and a half. People during the work approached me, associations, professionals interested in exhibiting innovative technologies.”
Several meetings are scheduled for the public from September. In the kitchen, it’s a return to simplicity. “We work with seasonal, local produce, we don’t invent anything. And we took pleasure in sourcing reasoned, well-made products, from vegetables to sodas and champagne.”
Conscientiae will be open seven days a week, with lunch from 12 p.m. to 3 p.m. and dinner from 7 p.m.
