20130607-Terrazza

Terrazza

RISTORANTE ITALIANO

A new Italian restaurant and deli shop for Cambodia a Phnom Penh Post Special Report Written and prepared by Stuart Alan Becker

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Terrazza

THE PHNOM PENH POST • JUNE 7, 2013 www.phnompenhpost.com

Opening 40th restaurant turns dream in Stuart Alan Becker

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he Italian chef behind Terrazza is Fabrizio Sartor who comes from Belluno province in the Veneto region of Northeastern Italy, flanked to the north by the Dolomites range of alps and to the south by the canal city of Venice on the edge of the Adriatic Sea. The fact that Venice is only an hour away has connected Sartor all his life with this geographical intersection of rich and unique culinary traditions.

“Every region in Italy has different kinds of food and almost everywhere it is special,” Sartor said.

“In Veneto we have mountains and sea; we are close to middle of Europe and at the same time we are a neighbour to the Balkans.

That’s why the influence of food is in between the oriental part of Europe, the Balkans and typical Mediterranean cooking.”

Sartor, 49, grew up in an atmosphere of patience for food, taking extra time to cook sauces longer to get just the right consistency. He grew up in Pedavena, a village of about 4,500 people between Belluno and Venice where his father worked for the famous brewery of the same name.

Sartor’s family originally came from Austro Hungary.

“We always had lot of very high quality cheese from the alps, a lot of seafood from Venice, especially clams and shrimps. All this kind of

seafood is really in our culture.

From the beginning it was a natural passion.”

At the age of 16, Sartor enrolled in hotelery school in Cortina and worked during the summer seasons in Venice learning from the great chefs.

“At that time it was really incredible.I started from the basics, cooking by fire and making seafood, fresh pasta risotto, tortellini and then I became a garnish chef working with meat and the main courses.”

He completed his apprenticeship by the age of 22 and has since owned or run more than 39 restaurants over the years. Terrazza is his 40th restaurant and one that bears his signature more than any previous one.

Sartor came to Cambodia seven years ago to manage the Luna d’Autunno Italian restaurant and later, after opening five Italian restaurants in China in 2008, he returned to Cambodia and opened yet another successful restaurant, this one in Siem Reap called Il Forno.

The big difference for Sartor is that Terrazza is the first restaurant he got to make from scratch.

“This is not my first restaurant. I had one in Italy, and I have managed other restaurants for other companies. But I never had the opportunity until now to make one from scratch. With support from both Pierre Tami and Alain Dupuis, now I can say it is no longer just a dream.

It is a dream that has become reality.”

Terrazza CEO and Italian chef Fabrizio Sartor with the wood-fired pizza oven imported from Italian supplier Valoriani, from Reggello, Florence. The pizza oven, like so many of the features of Terrazza, was brought directly from Italy. Vireak Mai

Sartor owned his first restaurant at the age of 25 called “Al Porton” in the Dolomite area where in 1991 he received the Michelin Guide’s “two forks” award for culinary excellence.

He later sold Al Porton and opened another Italian restaurant, beginning a lifetime tradition of starting up successful Italian restaurants.

Sartor worked in the Dolomite mountains for several years as a kitchen chef, and then opened another of his own restaurants in Bolzano City, at the border with Austria.

Sartor opened his next restaurant in Tuscany’s Elba Highland before going on to manage a complex of five restaurants in Genoa including a brasserie, a lobster

house, one Mediterranean style, one American style and a sushi bar.

Sartor then moved to Berlin, Germany to manage a big restaurant complex before opening a popular Italian restaurant called Ferrari.

One high point in Sartor’s experience was catering for 700 people at the season inauguration of the Berliner Philharmonic Orchestra in 2004.

“My passion is increasing in my approach to Italian cooking. When I came back from China I took a break.

After that time I felt my passion increasing. That’s why I’m here to make this dream come true,” he said.

“I got the call from Pierre Tami and Alain Dupuis to

make a new project of an Italian restaurant in Phnom Penh and that’s the reason why I’m here,” he said. “For the first time in my life I can do exactly what I want and I have been able to do the first one that I really wanted.”

Terrazza’s location on Street 282, nearly across from Score sports bar, includes parking for 50 cars.

Since the location was obtained about seven months ago, with the help of fellow Veneto resident and architect Riccardo Dal Mas, the project has come to fruition and is now open for business, with the first meals being served last Thursday.

Sartor and his Khmer wife have a son named Francesco.

“Now I have the right ingredients, the right team and the right partners who support me. This is very important. We are new for the local market. Terrazza is comparable to the three or four of the best Italian restaurants in Bangkok, like Opus or Vino di Zanotti,” Sartor said.

“Terrazza is comparable, absolutely in terms of quality.

Here we buy everything from Italy. Here we just buy the fresh vegetables and fresh seafood and that’s it. Almost all the other ingredients are directly from Italy. This is

very important.” Sartor has personal relationships with the wine makers from more than one region, and that is reflected in the choice of wines available.

Terrazza seats 180 and employs 50 people.

Key members of Sartor’s team came from Siem Reap where they had been working for him for three years already.

He also has three other genuine Italians on staff.

“They know what I want and they help me to train other ones.

The kitchen staff have been trained for the last three months,” he said.

“I can count on the generous collaboration of three Italian people who are providing the interface between us and the customers ; they are Davide Covre, Giordano Pini and Gloria Renica.

This weekend is reserved for VIP gala dinners, both on Friday and Saturday.

Restaurant patrons will be welcomed starting on Sunday when all the opening festivities are concluded.

“The key of a good chef is the personality and the character that is able to take the customer or the client to your way dining. We call our restaurant Terrazza because it is an international name that

Terrazza partners Pierre Tami, Alain Dupuis and Fabrizio Sartor share a fun moment at the deli shop, above left, while a group of chefs prepare the afternoon ingredients for the evening meals with cheese and vegetables. Vireak Mai

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to reality for Italian chef Fabrizio Sartor everybody knows and is easy to remember,” Sartor said.

“Almost everybody in Italy has a Terrazza. It is something very popular because the summer time is long, and we like to stay outside. The other point is because we have a very nice Terrazza here in our location and we use it to create our pizza station, with a wood fire pizza oven directly imported from a top Italian supplier, Valoriani, from Reggello, Florence.”

The upstairs area with the pizza station can accommodate 50 people in the well-ventilated open air space.

“What we want to do is to create a very good complete Italian restaurant with traditional pizza

Napoletana,” Sartor said.

Terrazza’s pizza recipe follows the official document released and approved by the Italy’s Ministry of Tourism.

All the ingredients used that are imported from Italy follow the Denominazione di origine controllata or DOP, which means “Controlled designation of origin” which serves the Italian food industry as a quality assurance label especially for wines and cheeses.

“We have huge menu with everything: appetizers, pastas, meat and seafood main courses. We import exclusively the finest cold cuts and cheeses from our caterer Ferrarini in Reggio Emilia, Italy,” Sartor says.

“We have every different

A pretty lady shows off the wine selection at Terrazza’s deli shop. Vireak Mai

food from 10 or 12 regions in Italy, and it will be more oriented toward Veneto, and because I came from there, but we also touch Trentino Alto Adige, Friuli-Venezia Giulia, Lombardy, Piedmont, Emilia Romagna, Liguria, Tuscany, Campania, Puglia and Sicily,” he said.

“This is part of our culture and background; we grew up with that food and wine. It is also the reason, for sure, our geographic position in the middle of the sea, we have more than 8,000 kilometres of coast, and I think Italy is one of the richest sea about seafood. The fish from the Adriatic Sea on the east side of Italy are different from the fish on the west side in the Tyrrhenian Sea,” Sartor said.

“The Italian Peninsula’s climate is so specific because of the presence in particular of the Alpine Arc which draws the border from West to East with France, Switzerland, Austria and Slovenia, and can offer a wide range of other products such as Porcini mushrooms and others, various types of game and rare salads and herbs. We have always been naturally rich in terms of ingredients.”

A special ingredient called radicchio rosso One special vegetable that Italian Chef and Terrazza CEO Fabrizio Sartor brings to the table is “Radicchio Rosso” which comes in at least seven varieties and traces its history in Mediterranean food all the way back to ancient Egypt.

Known for its anti-oxidant health qualities, radicchio rosso looks like a red-leaved cross between cabbage and bok choy and it is actually a type of chicory.

“We add with some ricotta cheese for example and then we make a kind of croutons, and then in the oven for a kind of lasagna. And we make the king which is the risotto,” he said.

While at the moment Sartor is not importing any radicchio from Italy, he hopes to start importing during the coming months. Terrazza’s current supply is being sourced from the northern part of Vietnam where the climate is suitable for the unique plant’s cultivation.

Another of Sartor’s dishes that employs radicchio rosso is veal scallopini.

Radicchio rosso

“Radicchio rosso is a bit bitter, but a good bitter and according to the different type of radicchio and the method of cooking, it can be crunchy or meaty,” he said.

Radicchio rosso comes in many varieties, usually with the ending designating its area of origin, such as radicchio rosso di Treviso.

Other types include radicchio rosso di Chioggia, radicchio rosso di Verona, and several more.

Like many Italian vegetables, radicchio rosso di Treviso comes in two varieties: Precoce, with fleshy red leaves with white ribs in compact bunch, and

Tardivo, which has much more pronounced ribs and the splayed leaves. Precoce comes into season first, and though it is perhaps more beautiful look at, the tardivo is more flavourful, with stronger bitter accents.

Both Precoce and Tardivo now enjoy IGP (Indicazione Geografica Protetta) status, which means that they can only be sold as such if they are produced around Treviso, under the supervision of the Consorzio Radicchio di Treviso.

Sartor breaks the radicchio rosso di Tardivo into four parts and grills it on the BBQ with salt and pepper and a good kind of olive oil.

“The taste is amazing,” he said.“And it is nice when it is short time boiled in water and red wine, and a bit of vinegar. Just boiled for maybe not more than four or five minutes, take it out and put in a vase with very good olive oil and keep it, and you can take it out with olive oil and eat with some cold cut and cheese and that is something amazing.”

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Restaurant’s grand opening adds a true taste of Italy to Phnom Penh P

THE GROOVE Music Lounge is proud to announce its grand opening today, providing Phnom Penh with an ultimate experience in upscale dining as well as some first-class entertainment.

Executive Chef and owner Fabrizio Sartor offer fresh, irresistible traditional Italian cuisine, a resourceful blend of regional flavours.

The true taste of Italy, natural flavours and textures unique to Cambodia: Terrazza is the combination of this culinary holy trinity of dining excellence.

It is your introduction to a food philosophy that meets the demands of the nutritional, cultural and recreational habits of mankind while satisfying the need to put pleasure back into the basic need to eat food.

The key to succeeding in this struggle for gastroperfection is to transform the freshest and best

ingredients and combine them with the relaxed ambience of a space where service is king . . . with a smile.

Samples of the menu include: – Chicche del Pirata, Squid black ink potato dumplings in a spicy freshmade tomato sauce with octopus, shrimps, clams, rock, slipper lobster white wine and herbs – Risotto allaTrevigiana, with red radicchio, red wine and Italian sausage – Baccala’ alla Vicentina, Atlantic cod cooked in milk, anchovies and olive oil, served with polenta – Ossobucoalla ala Milanese in gremolata, ossobuco braised in white wine, broth and herbs And, of course, authentic wood-fired cooked Napoli style pizzas.

Attached to the restaurant is the DELI SHOP, a real feast for your senses featuring cold cuts, Italian cheeses and Italian delicatessens together with a vast array of

The downstairs dining room connects with the deli shop at the brand new Terrazza Ristorante Italiano. Vireak Mai

small bites as: – Stracci di carne in salsa verde, Sliced boiled beef served with traditional sour

parsley sauce – Mozzarella in Carrozza, a Breaded and pan-fried fresh buffalo Mozzarella

skewer served with oregano and fresh-made tomato sauce – Impepata di

cozzeallaTarantina, Mussels poached in spicy fresh tomato and oregano sauce.

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Tami connects partners for a larger purpose Stuart Alan Becker

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T all started when Pierre Tami was talking to Alain Dupuis one day, who told Tami he would like to have an Italian restaurant. Dupuis had bought part of Hagar, the social enterprise and catering company Tami had founded years earlier.

Tami, who has served as Switzerland’s consul general for Cambodia since 2001, was always an amateur chef, cooking at home for his family.

Dupuis and Tami agreed there was room in the market for an Italian restaurant in Phnom Penh and if Tami found a good Italian chef, Dupuis would go for it.

As luck would have it, Tami met Fabrizio Sartor, already an accomplished Italian chef who was running Il Forno in Siem Reap and wanted to move back to Phnom Penh.

The three met at Tami’s house for dinner.

“Fabrizio cooked risotto at my house and Alain was very happy, so we started to talk and draft a concept of a restaurant. We shared also about the idea to do a small deli shop. The deli shop adds a lot of character.

It is not just a commercial thing, but when you add the component of taste and smells, you have character.”

Tami didn’t want a picture of a ham on the wall. He wanted a real Italian ham people to see and smell on the slicer in the deli shop.

“We clicked,” Tami said.

“Ninety-nine per cent of every aspect of the restaurant, everybody agreed on and we did not have to fight.”

The restaurant is complete as such that we don’t limit ourselves to pasta and pizza, but it is complete in Italian cuisine spectrum, amazing sea bass in salt crust, so we have the full spectrum of Italian cuisine.

“We are a complete Italian restaurant with fresh highquality imported cheese and ham. I brought two Italians here and they said that not even where they came from could they find such high quality products.”

With more than 100 labels of wine, from almost every region of Italy, Tami said he and his partners insist on high quality and a family atmosphere.

“This is a place for family.

This is casual and you can have friends; you can have flip flops. Terrazza has laughter and children and

Swiss Consul General, founder of Hagar and social entrepreneur Pierre Tami is the man who brought the partners together to create Terrazza Ristorante Italiano. Vireak Mai

macaroni and even people talking passionately about football,” Tami said.

“What you envision here is people coming to enjoy good food at a good price.”

While Sartor is Italian with an Austro-Hungary ancestry and Dupuis is Belgian, Tami comes from Ticino, the Italian canton of Switzerland, where the Swiss speak Italian.

“We are one hour north of Milano, so our risotto is the same as in Milano.

We would basically fit in with Italians. We are Swiss politically, but ethnically with are Italian. Being brought up in Switzerland, we would fit more like with Italian with greater sense of organization because of the Swiss influence. For the Italians I am Swiss but for the Swiss I am Italian,” Tami laughed.

Of Terrazza’s two VIP rooms, the Isabella and the Naomi, the Naomi

room is named for Tami’s daughter, who passed away from heart trouble while in New York only recently.

Tami and his family held a touching ceremony at Hotel Intercontinental to celebrate the life of their daughter.

“The restaurant honors Naomi’s memory and passion for food. We also have a fund in her name that will support young people to learn how to cook,” he said.

In 2004, Tami was named Social Entrepreneur of Year by the World Economic Forum. This week, Tami is in Myanmar’s capital city of Naypyidaw, speaking to the World Economic Forum on skills training for the hospitality and culinary industries.

“Myanmar is experiencing tremendous growth in tourism, and Myanmar does not have skills training, so this is a big issue that I am addressing,” he said. Another

Pierre Tami’s daughter Naomi, who passed away recently in New York, will be remembered in her passion for food and zest for life in perpetuity at a special place called Terraza’s Naomi Room.

The actual upstairs terrazza where guest can enjoy the open air at Terrazza Ristorante Italiano. Vireak Mai

of Tami’s local ventures is the creation of a culinary academy for Cambodia. He also serves as the Secretary General of the Cambodian Chef’s Federation.

“I want to see young chefs develop here in Cambodia,” Tami said. “My overall big vision is that we need to employ young Cambodians and give them jobs. This one is to provide jobs. More projects like this will follow, but I get involved, and there is a natural passion for culinary arts. I want to see people learning the skills and getting the jobs as well as developing young Cambodian chefs,” he said.

Tami first arrived in Cambodia in 1990 from Singapore to start Hagar.

“We are founders of Hagar which has been replicated to Afghanistan, Laos and Vietnam,” he said.

Tami is passionate about seeing Cambodia and the region grow through a sense of justice and not merely the justice of the legal framework.

“If a poor girl being trafficked or a poor kid is being sold or abused, to be able to bring comfort into his life, and avenues for education and a life and a

dignity; to be able to give the healing that’s needed for women to bring them back to society and the ability to contribute with their own hands. That for me is justice,” he said.

When Tami first arrived in 1990 there were no businesses.

“Business is the most sustainable way to keep people out of poverty,”

faith. That’s the expression of the love of God. I went through a hard time, but I had hope. I talked to someone about pain and tears. It happens here in Cambodia where the entire country understands what I’m going through.”

Tami loves Cambodians because they can relate so well to his recent loss.

“There is a saying, if

We are proud to dream today to have a better Cambodia tomorrow.

Tami said. “Aid is only a short-term measure.

Long-term we need people employed in the economy and the next generation develops and grows and so we stimulate the economy.

That’s justice.”

Tami said there are plenty of jobs in the cooking industry and what’s needed is to train for those skills.

“So we train and that’s justice,” he said. “We see people regaining their dignity, the sense of value and hope. To me that’s the expression of the Christian

heaven would cry, Cambodia would not know drought. I am in a country that people know what it means to lose a loved one. My family is now going through it. I cry every night and sometimes in the morning, and I have a sense of hope, and that’s an expression of the faith, its internal, motivates me to overcome corruption, the challenges, the difficulties in life, to start a business and to overcome the loss of your own child. We are proud to dream today to have a better Cambodia tomorrow.”

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Restaurant marks Dupuis’ latest venture Stuart Alan Becker

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OR restaurant owner Alain Dupuis, Terrazza represents the latest in a series of restaurant ventures in Cambodia.

An owner or part-owner in about 57 restaurants in Cambodia with more to come, the career food industry entrepreneur says Terrazza is a place where you can have a high-end Italian meal, but also keep it simple with a pizza and a glass of wine.

“Our objective was to keep an atmosphere of a trattoria, where you go and eat a simple pasta dish, a simple pizza, simple dish of asparagus and leave after café and glass of wine, but at the same time to have a nice Italian restaurant.”

Along with Swiss Consul General Pierre Tami and Italian Chef Fabrizio Sartor, Dupuis is one-third owner of Terrazza. The Walloon Belgian who has spent his career at the management end of the food service industry – including many years with the Accor group – is a stakeholder not only in the Blue Pumpkin

Terrazza part owner Alain Dupuis wanted to have an Italian restaurant all his life and now, thanks to the friendship of Swiss-Italian Pierre Tami who introduced Chef Fabrizio Sartor, he finally has one. Vireak Mai

restaurants but many others including the Emperor of China, the newly-opened Dim Sum Emperor near Central Market and Hagar Catering.

During his student years at Leuven in Belgium studying law, he went to an Italian

restaurant every day. Since then he’s retained his love for Italian food.

“I love Italian food and did not stop eating Italian food when I was in California and particularly in New York.

Probably the best Italian restaurants are in New

York and not in Rome,” he laughed.

Dupuis says Terrazza was Pierre Tami’s idea.

“I told him I always had a dream to have an Italian restaurant and he found Fabrizio,” Dupuis said.

His partner in the Emperor of China restaurant Dick Wong is the one credited to finding the location for Terrazza on Street 282 in BKK 1. At first they weren’t sure, but when Tami and Sartor looked at it, they found it to be a good spot for what they had in mind.

“Phnom Penh has very few Italian restaurants and we felt there was a need,” Dupuis said. “The deli came as a second idea. We felt that we needed to import several products including wine, cheese and cold cuts. So, we decided we had better open a deli at the entrance of the restaurant that would demonstrate the good Italian products. Clients can buy a hundred grams of parmesan cheese, some Parma ham and olive oil. We have pasta from Italy and fresh pasta too,” he said.

Dupuis invites people to visit Terrazza.

“Come in and check it. You will see that if you want to have something expensive e and sophisticated you can have it, but if you want to have an inexpensive pizza

or spaghetti bolognaise, in both cases I think you will find value and be happy.”

Dupuis said he lets his Italian and SwissItalian partners express themselves.

Over a lunch last week with Corsican linguist and professor Jean-Michel Filippi, Dupuis ordered buratta with olive oil and lemon, three kinds of pasta, including one with lobster and risotto, an Italian creamy rice dish.

“We had ravioli and sea bass with a salt crust, which is then served salt less and boneless,” he said.

Filippi said elements of Italian cuisine could be traced to Roman times, thanks to evidence found in the volcanic aftermath of Pompeii.

“A German scholar noted Roman food was extraordinarily healthy and that you could find similar food today in Crete where they have roast meat, goat cheese, and yoghurt: perfect for health,” Filippi said.

“Italian cooking and Italian wine is some of the best in the world. Italians were the first ones in modern humanity to mix cheese with fruits and honey.”

Filippi said Muenster cheese was not a French invention, but an Italian one.

Alain Dupuis enjoys coffee and conversation after lunch with Corsican linguist and professor Jean-Michel Filippi at the table adjacent to Terrazza’s deli shop. Stuart Alan Becker

The three owners from left, Fabrizio Sartor, Pierre Tami and Alain Dupuis ham it up on the slicer and scale imported from Italy behind the sales counter at Terrazza’s deli shop. Vireak Mai

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Italian food giant Ferrarini supplies Terrazza Stuart Alan Becker

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major supplier to Terrazza is the Italian food group Ferrarini, one of the largest in Europe. Ferrarini specializes in hams, cured meats and cheeses. The staff at Ferrarini were kind enough to answer questions about the foods they supply to Cambodia through Terrazza’s deli.

When you see sales in Asia, what kind of products do you see that people like?

Based on our experience in other Asian countries, we notice that local customers (without considering foreign tourist) usually start approaching the European hams and cheeses in mostly two ways: First, people are asking for the most famous items including Parma ham, Buffalo Mozzarella, Parmigianino Reggiano, Iberico Ham, Serrano Ham, Brie, Cheddar, Feta, products with truffle aroma or pieces – mostly truffle salami or cheese, spicy salami.

Secondly, people are asking for something not extremely salty, which means low salt cooked ham, cooked turkey breast, provolone, brie, camembert, roasted rosemary ham, mortadella, and other cold cuts.

Once the first approach is done, you see that many customers will develop enough curiosity to try different products and develop their own personal taste.

What are some of the Ferrarini products most favored by your customers?

Among Ferrarini products some of the ones that get the most positive feedback from our customers are cured hams including Parma Ham, San Daniele Ham. Traditional cheeses also get good feedback including Parmigianino Reggiano, Mozzarella di Bufala and Provolone. Our customers also favor cooked meat products including low salt cooked ham and other cooked ham varieties, mortadella, and turkey breast.

Various types of our salami are also popular including Milano, Spicy salami and Napoli.

Some of our popular new products were successfully added to the selection after the customers developed curiosity and tried different items such as truffle

cheese, fettine al Parmigiano reggiano, piadina, italian rice, tortellini and others.

We’re also getting very positive results from our Spanish cured hams including Iberico and Serrano; traditional French cheeses including Brie and Camembert; tradition English cheeses such as Cheddar, White Stilton (normal and fruit aroma) as well as truffle aroma salami and cheese and Swiss cheeses like Gruyere and Emmenthaler.

Of special interest are our extremely strong aromatic cheeses, as Roquefort, Pecorino Romano, Blue Stilton and other varieties which expert customers accustomed to these types of strongly aromatic products love.

Cured hams are inspected for quality at Ferrarini production facilities in Italy.

This is the Italian countryside where fresh ingredients, climate and food traditions combine.

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Upstairs jazz club called The Groove with Ritchy & Phil A place to relax with music after work

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here’s a jazz club upstairs known as The Groove.

Open every evening starting at 5:30pm, The Groove is the latest place for French drummer and singer Ritchy Boisson and his music partner Phil to entertain with high class jazz entertainment with a different variety of music for each night of the week.

“The concept is to provide a place with a good quality of music entertainment and sound system,” Boisson said. “Our lounge is comfortable and good for couples to come and relax with jazz after work. We have jazz every day between 7 and 8pm, and 9 to 11pm, we have more pop music, salsa and funky soul. We’re open seven days a week seven different shows,” he said.

Boisson intends that he and Phil, already well known in Phnom Penh for their high-class jazz entertainment in 182 Jazz Lounge at Topaz Restaurant, will play at The Groove each night during this month and then schedule all kinds of bands

with classical and jazz.

“Before and after dinner, we want to fill the gap of something to do,” he said.

Boisson designed the place with the best acoustics possible and sees The Groove as a place where people from everywhere can meet and match, boosting an atmosphere of interactive party spirit.

The French entertainers popularly known as “Ritchy and Phil” already have a faithful audience around Phnom Penh.

Like Fabrizio Sartor with his restaurant, Boisson is pleased that his dream came true to totally design and equip his own place exactly how he wanted it, with the right kind of music and atmosphere for the right kind of people.

“We have a rhythmic quality of a music which is emotionally communicative and soulful, with a steady beat and we smoothly interact and maintain relationships with people of all kinds,” he said. “We have a joyful music mix of different styles from chill out moods to party anthems including jazz, cha-cha and salsa, pop

French musical celebrities Ritchy and Phil found exactly what they wanted when they joined Terrazza in partnership for The Groove; doing what they love.

and soul music, disco and funk dance hits.”

The live music begins each night at 6:30 pm.

“This is perfect for people ending up their working day with a nice wine break

before dinner with soft but rousing music,” he said.

Guests can have dinner at Terrazza or order from The Groove’s finger-food menu. They’re also going to present a wide range

of previously unreleased signature cocktails as well as fine wines and spirits.

Boisson invites people to come and listen to some dreamy jazz music.

“We are partners with the

Terrazza restaurant and I like to bring people in before dinner to relax and then stay after dinner. After 11 pm we have a DJ with salsa and seven kinds of music, seven days a week.”