Sabre Toasting

The age-old French tradition of chopping open a champagne bottle with a sabre is still practiced. Scott interviews Peter Aeby (Abby), Managing Director of the Brown Palace Hotel in Colorado, who regularly uses this swashbuckler-style to get at the bubbly.



Please keep your community civil. All comments must follow the Community rules and terms of use, and will be moderated prior to posting. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.