Champagne is of course, just excellent on its own at any time of the day and as Lord Byron once said “A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands”.
I would suggest serving Champagne with Brie & Gouda cheeses, the acid-thread in Champagne cuts through these styles of cheeses very well.
Seafood of course is excellent so shrimp and shellfish go well as does smoked salmon. Fruit-based desserts and shortbread cookies are interesting as the acidity in Champagne cuts through the butter of the cookie. Cool-climate small strawberries also go very well.