“Go with crunchy foods, like potato chips,” says chef Brian Jupiter of Frontier and Ina Mae Tavern in Chicago. “Salt is the perfect ingredient to counter-balance the acidity of Champagne.” Plus, he says, chips are easy to make: Thinly slice a few potatoes and fry them in vegetable oil until golden and crispy. Pat dry, and season as desired.Nanette J.Stevenson-ebbystouch.com/Moment/Getty Images
Chef Michael Fiorelli of Olivetta and Issima in LA recommends a caviar and burrata bruschetta, which complements Champagne’s crisp bubbles while cutting through the acid and sugar. To make it, top toasted baguette slices with burrata, sea salt, prosciutto, and a basil leaf. Drizzle with EVOO and distribute caviar over top.Eugene Mymrin/Moment Open/Getty Images
