Eric Asimov points out in the New York Times' Diner's Journal:
Pascaline Lepeltier, sommelier at Rouge Tomate in New York, demonstrates how to lop off the head of a Champagne bottle using no more than a spoon.
Here's a little background on Pascaline from Rouge Tomate's website:
Lepeltier makes sure she's as knowledgeable on the winemaking side as she is on the tasting side, spending much time in vineyards and working harvests. It was through such visits that she discovered the world of vin naturel. Pascaline's strong advocacy of this authentic and pure approach is reflected in the large number of organic or biodynamic wines on her Rouge Tomate wine list.