According to Larsen, "the service of champagne is similar to the service of wine, except that there are bubbles".
To open the bottle, remove the foil with a cork screw and loosen the cage. Hold the cork firmly and turn the bottle until the cork comes out with a soft sound.
Hold the bottle with your thumb in the punt at the bottom, and support the neck with your spare hand. Pour champagne slowly, allowing time for the bubbles to set without stopping your pour until you have filled the glass.
Though some people like to tilt the glass they are pouring champagne into, Larsen believes it doesn't make a huge difference, except for older champagnes, which can have more bubbles.