Champagne corkscrew

Champagne corkscrew

Polished steel, clean service. This mirror-polished steel champagne corkscrew embodies professional simplicity: no color, no ornamentation, just the mechanical precision of an extractor designed for repeated use. The high-gloss polished steel resists the sugary deposits of demi-sec champagnes and crémants—a clean cloth instantly restores the surface's mirror finish between servings. The mechanism grips the champagne cork around the entire circumference of the cork's skirt with radial compression.

• High-gloss mirror-polished steel: quick maintenance between shifts, visual hygiene for the kitchen staff
• Radial compression skirt cap: 360° grip for slip-free extraction
• All-steel structure: no joints or plastic parts that could deteriorate.
• Professional size: dimensions adapted to fit in an apron pocket or sommelier case

The 360° radial compression of the cork skirt is the main mechanical advantage of this model over claw extractors. Two-claw extractors create two diametrically opposed points of contact—generally sufficient, but risky with corks from older vintages where the skirt may be asymmetrically weakened; in this case, a double-bladed corkscrew is used. Radial compression distributes the force around the entire circumference and eliminates this risk.

Technical specifications

Champagne service by brigade

In restaurant service, champagne is opened tableside, in front of the customer. The protocol is as follows: present the bottle with the label facing the customer before opening, discreetly remove the foil with six half-turns, keep your thumb on the cork, and position the extractor in radial compression. Rotate slowly and continuously, half a turn downwards while gently pulling. The cork emerges with a quiet sigh—never a pop. The polished steel's shine allows the waiter to quickly inspect the tool before presentation.