Two hundred years ago, dashing young cavalry officers in the French army would slice the cork off the Champagne bottle with the sabre, rather than put themselves through the effort of removing the wire basket and easing the cork out. The art of Sabrage is meeting the glass annulus at the top of the bottle, below the cork with a firm tap of the sabre’s edge, at the weakest point of the glass seam in the bottle. Tonight, Operations Director & Commandeur of the Confrerie du Sabre d’Or Nathan Evans will teach you how.
The beauty of Champagne bottles which are opened in this manner, is that they must be drunk!!!
Wollensky’s Beef Sliders
Crispy Chicken Satay, Thai peanut sauce
Coconut Shrimp, mango chili sauce
Mini Chocolate Cake
Steak sliced canapes style (USDA Prime dry-aged Rib-eye & Sirloin)
Hosted by the Commandeur of the Confrerie du Sabre d’or Nathan Evans on Tuesday, 10th October, 18:00
Tickets TBC per person. To book please email email@example.com or call 020 7321 6007