How to sabre off a champagne cork

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As part of our weekend in B.C., we went to dinner at the acclaimed Bearfoot Bistro. Chef Melissa Craig was named “Best chef in Canada” at a recent competition. The meal itself was lovely, a combination of classic dishes such as my foie gras dish (shown) and new stuff such as ice cream made with nitrogen made table side. The evening’s highlight, though, we to the less in sabrage – the art of cutting off a champagne cork with a sabre. (You can watch it in action on this YouTube video.) We were led to the impressive wine cellar, something one does not expect from a restaurant nestled into a Best Western.
Key lessons: only use a French-style champagne bottle and 2) the knife doesn’t need to be very sharp and 3) don’t use too much pressure.

About katflinn

Kathleen Flinn is the author of “The Sharper Your Knife, the Less You Cry,” “The Kitchen Counter Cooking School” and “Burnt Toast Makes You Sing Good.” All are published by Viking/Penguin.

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