YEW Seafood and Bar at the Four Seasons Hotel Vancouver does. Its second annual Bubble Month is now under way, with an expanded by-the-glass Champers list being just one of the sparkling highlights.
Along with the extended Bubble menu, you can discover the art of sabering with every tool imaginable, from swords to glassware. YEW sommelier Adam Mayhew will be on hand to share stories about Napoleon and the history and science behind the celebratory tradition.
Also known as sabrage, sabering Champagne originated with Napoleon’s army. French officers were said to celebrate their victories by opening Champagne with sabers on horseback. (It’s apparently a little tricky to remove the foil, wire basket, and cork while holding onto a horse’s reins. The French military school was conveniently located in the Champagne region at the time.)
Among the labels available for sipping throughout December at the restaurant and bar are Pol Roger Cuvée de Reserve Brut and a traditional Pol Roger Brut Vintage that was produced in limited quantities.
Then there are several other types of Champagne as well as B.C. bubbles, Prosecco, and Rosé to choose from.
Pair them with nibbles from the bar and lounge menu like fresh oysters, truffle fries, Korean BBQ wings, Iberico charcuterie board, marinated salmon poke, Albacore tuna salad, and more.