Thanks to the massive carbon footprint that is modern transportation, I happen to be in possession of a bag of krupuk, the Indonesian chips made of prawn paste and tapioca flour that are ubiquitous anywhere Southeast Asian people are present (thereby completely ruling out the Champagne region). While not exactly Proustian, krupuk do nevertheless trigger fond memories for me, as they never fail to remind me of sitting in my grandmother's kitchen as a child (she was Indonesian), watching her fry these things up in a big, black wok.
It's probably not a huge surprise to hear that krupuk are excellent with champagne. After all, potato chips, french fries, tempura, and just about anything else that's deep-fried make terrific partners to champagne. But krupuk have the additional superpower of shrimpiness, beyond their simple quality of being fried. Aspasie's blanc de blancs comes from the village of Brouillet, on the far western side of the Montagne de Reims where there are tons of little fossils embedded in the 60 million-year old chalk, and at the moment I'm imagining that these are having a bonding moment with all the little prawns embedded in my krupuk. This might not be the most highbrow of food-and-wine pairings, but there's no denying its tastiness.