As eaten by @inbar, foie gras is what everyone in Alsace always recommends with Pinot Gris VT, and it’s very good. I’d agree that it’s pretty hard to match with a main course, but fruit tarts are always a good bet. There should be honey and hazelnut flavours which the caramelised tarte tatin would complement, but equally something like a strawberry tart might be more refreshing, and add a bit of contrast.
If you want to go savoury, we’ve had success with milder blue cheese. Something like roquefort would overwhelm, but stilton could work. Smoked duck breast is another match that has succeeded for us. Basically, something which is both a bit fatty, and also salty, without having flavours which are going to compete. Black pudding probably ticks the first two boxes, but I’m not sure about the last (at least for the English version - haven’t tried Hungarian but it sounds delicious)
2008 should be very balanced and relatively high in acidity. Ultimately, a wine like that can just be enjoyed for itself. And after all, Hugel wrote the rules on VT - they are the masters of the style.