The most anticipated champagne bar in Montreal opened its doors to tastemakers and the media this past Tuesday, May 28th, at 343 St. Paul East, right in the middle of Old Montreal’s action.
La Champagnerie showcases the elegance of champagne with rustic chic decor in a stunning 2,000-square foot setting. The inside is comprised of polished wood, copper, glass and other raw material. Vintage metal chairs that were transformed into customized bar stools and a restored 1930s gramophone at the DJ booth are just a few of the special pieces that influence the modern and vintage style of the interior. But the real notable eye-catcher?
A concrete slab covered in glass filled with personalized sabered champagne cork memorabilia from every customer. What’s sobering, you ask? It’s what Champagnerie prides itself on; the art of sabering is done by using a saber to knock off the end of a champagne bottle in one clean piece, the end of the bottle, then splits off leaving the open bottle to pour and enjoy. “Using a champagne saber is one of the most theatrical and impressive ways to serve all kinds of bubbly,” says Sébastien Piekutowski, Director of Operations for La Champagnerie.
So where did the idea behind this creative spot come from? Apparently from the popular La Champagneria bar in Barcelona that offers Cava (Spanish sparkling wine, for 5 euros a bottle) and cleverly combines versatility and fun. La Champagnerie was built to offer Montrealers a one-of-a-kind unpretentious space with an elaborate assortment of bubbly at various price points and flavours.
For those of you that like to do a little fancier, La Champagnerie offers a very innovative way to offer bottle service with “Les Kits à Bulles,” where all mixers will be served in trendy test tubes – tres cool! And for all you foodies out there, they’ve got you covered as well with a menu full of lavish sharing platters and finger foods including caviar, oysters, tartars, and more.
Notable fact: Future plans are in the works for a terrace as well as daily lunch options.
Image credits: Sebastien Roy