St. Regis evening rituals brings you
The Art of Sabrage

"Champagne: in victory, one deserves it; in defeat, one needs it." NAPOLEON
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History of Sabrage

Champagne sabering, a signature ritual of the St. Regis brand.

The art of sabrage has an illustrious history that stretches back more than 200 years. The practice is most commonly associated with Napoleon Bonaparte, who famously opened champagne with his saber, savoring it in victory and defeat.

The tradition continued in Europe, eventually becoming popular around the world.

Now carried out flawlessly at many St. Regis hotels and resorts around the world, the brand continues to saber champagne in lieu of the more traditional uncorking.

Often performed by St. Regis butlers, the evening ritual continues to bring guests together at sunset, to celebrate victories on the polo field and to ceremoniously welcome new St. Regis hotels to the portfolio.

The St. Regis Saber The St. Regis Saber

The St. Regis Saber

By Christofle

Own a piece of history with this bespoke saber created in collaboration with Parisian silversmith Christofle, designed specifically with the spirit and heritage of the St. Regis brand in mind.

Reserve yours and have access to a sabrage master class led by an expertly trained St. Regis Butler.

Please call: 1-800-599-2352

Hand Crafted

Entirely hand-crafted in Christofle’s legendary Haute Orfevrerie workshop in Yainville, Normandy, the saber’s stunning design required the classical training and careful attention of Christofle’s master silversmiths.

Hand Crafted Hand Crafted
Exquisite Detail Exquisite Detail


The St. Regis brand’s signature diamond pattern adorns the sterling silver handle, while three brand hallmarks are engraved in the saber’s base, subtle nods to the first St. Regis hotel on Manhattan’s 55th Street and 5th Avenue. Expertly balanced, the saber features a stainless steel blade and the sterling silver handle includes lines to add comfort to its grip.

Play Guide to Sabrage Video

A guide to sabrage

A young vintage champagne with pressure still on the cork is optimal for sabering. Prepare the bottle by chilling it between 45-48°F or 7-8°C for 24 hours to lower its pressure and vibration.

  • Reverse the bottle in an ice bucket about 20 minutes before opening.
  • When ready, reveal the cork by carefully removing the foil in its entirety, before unwinding and discarding the wire basket.
  • Carefully pointing the bottle up, slide the blade of a saber along the body toward the neck. The force of the blade as it hits the lip of the bottle’s neck will break the glass. Magically, the cork and collar shall remain intact and the champagne will be ready for a toast.
Play Guide to Sabrage Video