How to…
Chill a bottle of Champagne to 9-12¡C according to the quality of Champagne (9-10¡C for a normal non-vintage, 11-12¡C for a grande cuv‚e).
Clean the outside of the bottle with a dry cloth.
Cut the foil under the muselet and remove over the muselet.
Place your left thumb on top of the cork, loosen the muselet around the neck of the bottle and incline the bottle at 45¡.
Keep your left thumb on the cork and simultaneously put your right hand at the bottom of the bottle.
With your right hand, turn the bottle, but not the cork.
When the cork is almost out, remove it silently with your left hand.
Pour the Champagne while showing the label on top.
2cl of Champagne should be poured to the host of the table's glass for tasting. When approval is given, continue to serve the guests starting with the person on the right of the host.
Silvano Giraldin, director of Le Gavroche and chairman of Les Arts de la Table, Academy of Culinary Arts
