Match for Champagne

Does anybody have an opinion on what to cook to match a very nice bottle of champagne?

I'm looking for a appetizer or first course. I'll be working in a strange kitchen, so I'd lean towards a simpler recipe.

TIA

%^)

Lemon pizza ?

Clink !

%^)

Brunch or any part of it.

[Jenise]

Jim, is there going to be a main course or theme, and do you know what that is?

Here's a link:
Simple Clams Florentine
These can be prepared ahead a day of time, covered and refrigerated. Add the cheese just before putting in the oven.

Gougere

[James Roscoe]

"A really nice bottle" doesn't tell us much. You need to be more precise. Which 'really nice bottle"? A lot depends on the house style and the type of champagne. Having given one extreme answer, let me go to the other extreme and say that pretty much anything goes with champagne!

"A really nice bottle" doesn't tell us much. You need to be more precise. Which 'really nice bottle"? A lot depends on the house style and the type of champagne.

I agree.

Knowing the age would also be essential.

OK, had to call to get details.

Moet & Chandon Brut Imperial Premier Cru, non vintage, but probably 2-4 years old, chosen in part because we were told it was not exported to the US.

Purchased at their cave in Reims, brought home in carry-on before the rules changed, and given to a friend upon her receiving her doctorate. She and her husband graciously insisted that we come drink it with them. I estimate 2-4 years old because we bought it in May 2006, and I think I remember being told it was not from 2005 grapes, but I'm not sure.

Leading candidates so far are gougeres (thanks Bill), quiche lorraine, and shrimp scampi. The scampi is only here because I'm very confident making it; I suspect the heavy garlic would not allow the wine to shine...

Bill, I looked at gougere recipes. Do you have a favorite? Jambon, scallops? Cheese only?

TIA

Bill, I looked at gougere recipes. Do you have a favorite? Jambon, scallops? Cheese only?

I like a cheese only - with Gruyere. It complements the bubbly without interfering with it, although the ham would be nice as well.

I'm with Bill on the Gougere. You could also try Buckwheat Blinis with creme fraiche and caviar.

rwj

Jim, is there going to be a main course or theme, and do you know what that is?

Jenise, the host is doing the main course. Don't know what it will be, just that it should pair well with a southern Rhone red.