THE ART OF SABERING A BOTTLE OF CHAMPAGNE Comments Off on THE ART OF SABERING A BOTTLE OF CHAMPAGNE 2570

Have you ever given thought of opening a bottle with a sword that adds drama to an occasion? Well, in Mauritius, that has become a trend, or rather has a seriouspurpose in promoting the enjoyment of Champagne, the lifestyle of fine diningand as they call it ‘The art of Sabering’. The Confrérie du Sabre d’Or in Mauritius has made it more memorable recently, during an annual initiation night that was hosted on October 9 at the Château Labourdonnais, by Mr Ravin Untiah, Ambassador of the Confrérie du Sabre d’Or in Mauritius where the association shared insights on ‘Sabrage’, which is a technique for opening a champagne bottle with a sword, mainly used in ceremonial occasions.

To begin with, The Confrérie du Sabre d’Or is devoted to promoting the act of Sabrage and the enjoyment of Cham- pagne. It can seem challenging when one is initially handed a sword and a chilled bottle of Champagne with the expectation that you will open the bottle with the blade of a sword. The Confrérie du Sabre d’Or was created in Senlis in France in 1986 by Jean Claude Jalloux the Grand Master, with the aim of sharing the expertise of opening a champagne bottle with a sword, a no- ble product that is celebrated around gourmet dinners. However, it should be noted that the actual tradition of Sabrage dates back to Napoleonic days (the Regency period here in Great Britain). Although the custom continued for some time in British Cavalry Regiments, it is now encouraged across the world by a society of like-minded Sabreurs – the Confrérie du Sabre d’Or.In the United Kingdom, it was first setup in 1999 by UK Ambassadeur Emeritus, Julian White. Jean Claude has helped in setting up this prestigious Confrerie in Mauritius since 1996. It’s been 22 years since its launch, and they are among the oldest and one of the first outside Europe.

Well, it can seem frightening when you are initially handed a ‘sabre’ (a Champagne tool: sword) and a chilled bottle of Cham- pagne with the expectation that you will open the bottle with the sword’s blade. Do not be discouraged! The technique goes like this: Take a chilled bottle of champagne, not ice cold but suitable for drinking. The ideal temperature is around 37°F or 3°C. Carefully remove the wire around the cork. Find one of the two seams along the side of the bottle. At the same time, you can remove the foil which will impede the sliding movement of the sabre. With your arm extended, hold the bottle firmly by placing the thumb inside the punt at the base. Make sure the neck is pointing up – around 30 degrees from horizontal. Calmly lay the sword flat along the seam of the bottle with the sharp edge ready to slide firmly against the glass annulus, or ring, at the top of the bottle. With a firm sweep, slide the sword along the seam to meet the ring at the top. Your firm sliding of the sword against this ring is aided by the internal pressure of the bottle, so that the cork flies dramatically away. This leaves a neat cut on the neck of the bottle and the champagne is ready to be enjoyed. Not as easy as we think, but all it needs is a firm wrist and you’ll be telling tales of how easy it really was! Furthermore, as one gets well versed and experienced with this art, there are different titles you can associate yourself to depending on the years of experience, such as, “Chevalier Sabreur”, “Officier Sabreur” and “Commandeur” which can become official after five years of being an Officier and by opening a Jeroboam (4 bottles/ 3 Liters).

Since its creation, the Confrérie du Sabre d’Or has acquired worldwide fame bringing together lovers and enthusiasts of Cham- pagne. In Mauritius, Mr Untiah together with the support of the Confrérie du Sabre d’or, have so far launched 12 champagne vaults which means that 10 percent of the resort and hotels here are already practicing the art of Sabrage. It should be high- lighted that this percentage is much more than the number of hotels recognized by La Confrerie in France. With the success and interest for this art, the association has recently opened a cellar in Madagascar and at the beginning of this year, at LUX Resort, Ile de La Reunion.

Having said that, as some might consider the art of Sabrage a theatrical alternative for the unknowingly clumsy twisting and explosion of the cork, or as some say, weapons and alcohol don’t mix; This French tradition is being given a new lease of life in Mauritius and is definitely being appreciated as a very spectacular way of celebrating Champagne!

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Mauritius B2B Hospitality magazine, a quarterly publication and blog for the industry professionals. Want to reach the hospitality decision makers in Mauritius/Rodrigues? Contact us +230 57 94 64 37 or [email protected]

THE FUTURE OF THE HOSPITALITY SECTOR POST COVID-19 Comments Off on THE FUTURE OF THE HOSPITALITY SECTOR POST COVID-19 380

As the hospitality industry resumes operations, it has been the moment to adapt, redesign and implement new ways and ideas to help the sector accelerate recovery and reinvent the hospitality of tomorrow.

What are the most prominent trends in hospitality today and what will the new customers’ demands be? How are hotels adapting their business operations to receive travellers and go back to business but still remaining sustainable? What are the best ways to gain guests’ confidence back? What is the role of technology in the process? These and more topics will be discussed in this webinar on the future of the hospitality sector post COVID-19, focusing in the Middle East region.

Source – https://www.unwto.org/event/the-future-of-the-hospitality-sector-post-covid-19

THE MALDIVES, MAURITIUS, SRI LANKA, WHO IS DOING WHAT TO RESTORE TRAVEL CONFIDENCE ACROSS THE INDIAN OCEAN Comments Off on THE MALDIVES, MAURITIUS, SRI LANKA, WHO IS DOING WHAT TO RESTORE TRAVEL CONFIDENCE ACROSS THE INDIAN OCEAN 666

After the recent round of short interviews with hospitality leaders in the Maldives, Mauritius, and Sri Lanka, these were the key messages that will win customers back. 

MALDIVES – No social distancing, but a rather physical distancing in the Maldives.

One month ago the Maldives reopened the country borders to international travelers and since then, welcomed nearly 4500 tourists mainly from the UK, USA, UAE, Germany, Swiss, and Russia. With strict health and safety standard procedures implemented across the country, starting from the airport to the resort islands, the ‘new travelers’ have already voiced their appreciation for the level of care and hygiene on various social media and forums. But if being welcomed by the resort representatives wrapped in PPE and armed with face shield, gloves, and masks might not feel like the most relaxing start of a much-needed holiday, Afeef Hussain, Regional Director at LUX* Resorts in the Maldives, reassures that guests do love the feeling of safety 

“Being able to arrive at the resort and start enjoying their vacation right away not having to worry about anything, is what our guests want”

Together with high levels of hygiene, another key element to restoring travel confidence is the value of the experience. Afeef Hussain shares that the ‘new travelers’ are not going to spend the same amount of money they used to. Therefore, the value of the vacation is under great scrutiny and determines whether your customer might decide to return to your hotel or to travel somewhere else. 

“There is no such thing of ‘new normal’, but rather a ‘new mindset’”

To ensure that each action taken to uphold the hygiene standards at the resorts is mutually beneficial, Afeef says that whatever is done for the guests, is also done for the team members. This ensures their wellbeing and wellness and translates the Company’s core message of ‘care’ into action.

SRI LANKA – Borders are closed, but our resorts are not.

Sri Lanka has recently delayed the opening of the country borders, but hotels and resorts across the island are back in business with the local market. The execution of health and safety standards at each property has been instrumental to restore a domestic travel confidence, says Arjuna Perera – Sales Manager at Theme Resorts & SPA based in Colombo. To start with, Arjuna Perera and his team produced a video message to show all the procedures and reassure their customer base. 

‘We immediately created a survey, to help understand what are our customers’ priorities at this critical time’ 

But, as we know, the local market demand alone does not cover it. A voucher system propelled by Arjuna’s sales team successfully generated over 1000 room nights. This shows that flexibility is another key factor to encourage travel demand. Flights can be canceled or delayed, quarantine systems are changing by the day. ‘All we need is a bit of flexibility’ says Arjuna ‘and the results are showing us that people are keen to travel, they just want to feel safe’. 

But how do we ensure social distancing in Sri Lanka? For Theme Resorts & Spa, more than distancing, we talk about isolation, but in a good way. The nature experience of some of their properties is guaranteed to the point that to reach some of their glamping sites, you will have to be picked up by the hotel concierge somewhere in the jungle.

MAURITIUS – A contactless experience and smart use of technology.

As Mauritius prepares to reopen borders next month, the health & safety checklist of the destination seems to grow longer.

The use of technology, however, plays a key role in the destination, currently undergoing a digital transformation with a brand new website, a travel platform in the making and a range of digital solutions for tourists. Airline and travel industry expert Youvraj Seeam, based in Mauritius, shares that to pick up on travel confidence, we first have to observe the consumers’ changing behaviors and thereafter understand the new demands.

“For this to be truly successful, we need collaboration with all the stakeholders across the industry”

Youvraj shares that tools like the Travel Recovery Insights Portal of ARC & Boston Consulting, the McKinsey Travel Pulse, or the Traveller Trends Tracker by Adara must be on top of today’s agenda for the modern marketer. This would enable industry leaders to have more visibility and start making progress along the way.

Based on his experience in the airline industry, the key message needs to revolve around hygiene standards and procedures from the moment the traveler checks-in, boards the plane and reaches the destination. Once arrived, says Youvraj, a contactless experience needs to be in place to ensure a safe transit until the guest ultimately reaches the hotel.

 About the author:

Dolores Semeraro is a multilingual professional speaker and trainer, fluent in the Chinese language. She provides strategic direction and training courses to companies and tourism institutions helping them to speak today’s digital language of their audience. Her vision is to create a sustainable digital connection between travel industry stakeholders and their desired customers.