“Until a few years ago, champagne was erroneously linked to a specific moment of celebration . This is where Sabrage's goal of bringing champagne to everyone was born, ”explains Enrique Salazar excitedly, who, together with his partner, Lizbeth Cevallos, has just opened the first bar in Madrid specializing in the excellence of French drinks.
in full Neighborhood of salamanca , the duo present a letter that speak the language of bubbles in a place –which used to be a jewelery shop– dyed pink and in which bottles are uncorked incessantly between neon lights and velvet armchairs.
Inside the premises.
“The idea of creating Sabrage arose from issues related to our work. For more than three years we started to travel to France quite often and we realized that when we returned to Madrid there was something we missed from those trips”, confesses Salazar. "It was until we understood that all lived experiences that made us nostalgic they revolved around a glass of champagne", he continues. Not finding a place in Madrid to quench their memories, they decided to get down to work.
Steak tartare and salmon brioche.
Of the great production houses in its menu, names such as Mumm and Perrier-Jouet , while the small vignerons are Eric Taillet –from the Marne valley– or Hugues Godme –with a Brut Premier Cru from the Reims mountain, produced biodynamically and without sulphites– the ones that most seduce the eye and the palate.
“Although it is true that the big houses are already more easily recognized, it is the small producers who add even more care to your product , care for detail. They are also more exclusive because their production is based on demand. For this reason we decided that it was important to have both contrasts”, adds Salazar.
Truffled gouda cheese and caviar bikini.
Being the experience a fundamental part of the proposal, in Sabrage They take care of every detail down to the smallest detail that occurs in front of the client. From the choice of the reference, the opening of the bottle... and even the selection of the glass. " We offer two types of cups firstly because we believe in personalized service and because we know that each client has their tastes". The options are a elongated cup with body and structure , with a narrower mouth to keep the bubble. “And the other, being its structure more reduced and with a wider mouth , the number of bubbles decreases.
While the entire menu revolves around champagne, a selection of precise cocktails who surrender to the charms of the host drink. As well as a good pairing for
enjoy it fully.
The Majestic: with whiskey, Martini bitters, Oloroso, red vermouth and coffee tonic.
"We took the trouble to prepare a gastronomic offer to a certain extent different from what is found and designed so that they can be combined with a touch of caviar, which could not be less if it is going to be the perfect companion for a champagne", tells us. the same as a sublime brioche steak tartare with tamarind sauce and yuzu mustard; a truffled gouda bikini or gourmet snacks like mussels (Güeyumar) with vegetable chips.
Neons and pink define Sabrage's interior design.