From chilled peach soup to crispy udon noodles, here are incredible recipes to pair with champagne.
Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pleasures. "When I was a kid, I loved it," says Jean-Georges Vongerichten. Evidently, he's still fond of it because he has created an adult version that's elegant enough to serve as a first course at a dinner party: He wraps smoked salmon around half of the toasts and sprinkles the rest with grated Parmigiano-Reggiano, so it melts and forms a salty crust when baked.
Pairing: 1998 Krug Brut