Soiree de Sabrage, Friday 25 October, 6:00pm
£45.00
Join us in celebrating National Champagne Day on Friday, October 25th, with an unforgettable evening of Sabrage—the art of opening a champagne bottle with a sword. This tradition, which dates back over two centuries, was made famous by dashing young cavalry officers in Napoleon’s army who used their sabres to slice off the corks of Champagne bottles.
Richard Beck, Assistant General Manager and expert Sabreur at Smith & Wollensky’s, and a proud member of the Confrérie du Sabre d’Or, will guide you through this exhilarating technique, using Champagne Lanson Père & Fils. Under Richard’s expert instruction, you’ll learn how to masterfully strike the glass seam just below the cork, releasing the bubbles in dramatic fashion.
After the hands-on experience, indulge in a delightful selection of canapés, perfectly paired with Champagne Lanson Père & Fils.
Tickets are £45 per person, with the event starting at 6:00 PM.
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Description
Join us in celebrating National Champagne Day on Friday, October 25th, with an unforgettable evening of Sabrage—the art of opening a champagne bottle with a sword. This tradition, which dates back over two centuries, was made famous by dashing young cavalry officers in Napoleon’s army who used their sabres to slice off the corks of Champagne bottles.
Richard Beck, Assistant General Manager and expert Sabreur at Smith & Wollensky’s, and a proud member of the Confrérie du Sabre d’Or, will guide you through this exhilarating technique, using Champagne Lanson Père & Fils. Under Richard’s expert instruction, you’ll learn how to masterfully strike the glass seam just below the cork, releasing the bubbles in dramatic fashion.
After the hands-on experience, indulge in a delightful selection of canapés, perfectly paired with Champagne Lanson Père & Fils.
Tickets are £45 per person, with the event starting at 6:00 PM.
Menu
Champagne Lanson Pere Et Fils
Canapes
Wollensky’s Beef Sliders, Cheddar Cheese, Dill Pickles & Steakhouse Mayonnaise
Coconut Shrimp, Mango Chilli Sauce
Braised Short Rib Cup
Beetroot Cured Salmon, Soured Cream & Dill
Cheese & Truffle Croquette
