Two centuries ago, dashing young cavalry officers serving in the French army opted to slice the cork off Champagne bottles using their sabres rather than deal with the hassle of removing the wire basket and easing out the cork. This tradition, known as Sabrage, involves skillfully meeting the glass annulus just below the cork with a decisive tap of the sabre’s edge at the bottle’s weakest point along the glass seam. Tonight, Richard Beck, Assistant General Manager & Sabreur at Smith & Wollensky’s and a member of the esteemed Confrerie du Sabre d’Or, will teach you how using Champagne Lanson Pere Et Fils. Following his masterful demonstration, indulge in a delightful selection of canapés served alongside Champagne Lanson Pere Et Fils. Tickets £45 per person, start time 6:30pm
Menu
Champagne Lanson Pere Et Fils
Canapes
Wollensky’s Beef Sliders, Cheddar Cheese, Dill Pickles & Steakhouse Mayonnaise
Goat Cheese Tart, Tomato Onion Jam (v)
Tuna Tartare, Avocado & Ponzu
Vegetable Tempura, Sweet Chilli Mayonnaise (v)
Crispy Chicken Satay, Thai Peanut Sauce
