Vous connaissez certainement la technique. Peut-être l’avez-vous déjà expérimentée ou tout au moins vue. Mais savez-vous d’où vient la coutume de sabrer le champagne ?
Le sabrage, ou le fait de décapiter une bouteille de champagne d’un coup de sabre, reviendrait aux hussards de la garde napoléonienne qui aimaient faire sauter le bouchon d’un élégant et viril revers de lame pour fêter une victoire.
Bien des flacons Ruinart sont tombés ainsi au champ d’honneur. La formule est restée, synonyme de fêtes, de réjouissances et de panache !
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