Food and accompaniment list with examples

Pairing food with the right accompaniment enhances flavours, balances textures, and elevates the overall dining experience. The right combination of a main dish and its accompaniment can bring out the best in both, creating a more enjoyable meal.

Accompaniments can be an integral part of the dish or served separately. It is important for service staff to understand which accompaniments complement different foods to ensure a satisfying dining experience.

What is Food Accompaniment?

Food accompaniment is the side dish that is served with the main dish. It complements the main food by enriching its taste and flavour. Some accompaniments enhance the richness of the dish, while others balance their texture and flavour profile. Accompaniments can vary widely, ranging from sauces and breads to vegetables and condiments.

Below, we discuss various foods and their usual accompaniments.

Accompaniment of appetizer ( Hors-d-oeuvre)

Sl.	Food	Accompaniment
1.	Grapefruit cocktail	Castor sugar
2.	Oyster	Oyster cruet (Cayenne pepper, pepper mill, chilly vinegar, tobacco sauce) Hot brown bread and butter, and a segment of lemon.
3.	Caviar	Blini (Russian pancake), Hot breakfast toast and butter, chopped egg yolk and egg white, chopped shallots, a segment of lemon.
. 4.	Tomato juice	Worcestershire sauce
. 5.	Snail	Brown bread and butter
6.	Smoked salmon	Cayenne pepper, pepper mill, a segment of lemon, brown bread, and butter.
7.	Asparagus	Hot-Hollandaise sauce, Cold-vinaigrette
8.	Avocado	Brown bread and butter
9.	Chilled melon	Ground ginger, castor sugar
10.	Shellfish cocktail	Brown bread and butter.
11.	Globe artichoke	Hot-Hollandaise sauce, Cold-vinaigrette

Accompaniment of soups (potage)

Sl.	Food	Accompaniment
1.	Cream of tomato soup	Croutons (Small pieces of bread, toasted or fried.)
2.	French onion soup	Grilled flutes, Grated parmesan cheese
3.	Bouillabaisse	A thin slice of bread dipped in oil and grilled
. 4.	Turtle soup	Brown bread and butter, a segment of lemon, and cheese straw.
. 5.	Cock-a-leekie	Garnished with shredded leek and chicken served with prunes.
6.	Minestrone	Grated parmesan cheese and grilled flutes.
7.	Consomme	Consomme could be named by their garnishes.
8.	Consomme Breton	Juliennes of celery, onion, and leeks.
9.	Brunoise	Small diced vegetable
10.	Dubarry	Flowerettes of cauliflower.
11.	Florentine	Juliennes of blanched spinach
12.	Julienne	Juliennes of cut vegetables.
13.	Madrilene	Tomato diced and green peas
14.	Paysanne	Uniform size of fresh-cut vegetables
15.	St. Germain	Fresh green peas
16.	Celestine	Julienne of thin pan cake
17.	Cereals	Rice and Barley
18.	Egg drop	Pour into the boiling consomme beaten egg
19.	Royal	Dice of savory egg custard
20.	Vermicelli	Fine pasta

Soups come in a wide variety, each with its unique characteristics and accompaniments. To learn more about different types of soups and their classifications, check out our guide on Classification of Soup / Types of Soup with Examples for a comprehensive breakdown.

Accompaniment of fish

Sl.	Food	Accompaniment
1.	Fried fish ( which has been breadcrumbed)	Tartar sauce or another mayonnaise-based sauce.
2.	Deep-fried (which has been dipped in butter)	Tomato ketchup and French fried sometimes offered
3.	Grilled fish	Hot- Hollandaise sauce    Cold- Mayonnaise sauce
. 4.	Poached fish	Hot- Hollandaise sauce    Cold- Mayonnaise sauce
. 5.	Grilled herring	Mustard sauce.
6.	Poached Salman	Hollandaise sauce, mousseline sauce (hollandaise mixed with whipped cream)
7.	Crayfish	Mayonnaise sauce
8.	Cold lobster	Mayonnaise sauce
9.	Whitebait	Cayenne pepper, pepper mill, a segment of lemon, brown bread, and butter.

Accompaniment of meat

Sl.	Food	Accompaniment
1.	Roast beef	Horseradish sauce, Yorkshire pudding, roast gravy
2.	Roast lamb	Mint sauce, Roast gravy
3.	Roast Mutton	Red currant jelly, onion sauce, roast gravy
. 4.	Roast pork	Apple sauce, sage and onion stuffing, roast gravy
. 5.	Roast chicken	Bread sauce, parsley, and thyme stuffing, game chips, watercress, roast gravy
6.	Roast duck	Apple sauce, sage and onion stuffing, roast gravy
7.	Roast goose	Apple sauce, sage and onion stuffing, roast gravy
8.	Roast turkey	Cranberry sauce, chestnut stuffing, chipolata sausage (Pork sausage thin and small twist), Watercress, roast gravy
9.	Roast venison	Cumberland sauce, red currant jelly, roast gravy
10.	Boiled mutton	Caper sauce
11.	Boiled beef	Turned root vegetable, liqueur, rock salt
12.	Mixed grilled and grilled steak	Tomato ketchup, mustard, fried potato, watercress
13.	Stew	Worcestershire sauce, pickled red cabbage.

Pasta and Accompaniments

Sl.	Food	Accompaniment
1.	Spaghetti Bolognese	Best with garlic bread and parmesan cheese.
2.	Fettuccine Alfredo	Pairs well with grilled chicken or shrimp.
3.	Lasagna	Complements a fresh green salad and red wine.
. 4.	Penne Arrabbiata	Ideal with crusty bread and a side of roasted vegetables.

Cheese and Accompaniments

Sl.	Food	Accompaniment
1.	Brie	Best with grapes, walnuts, and baguette slices.
2.	Cheddar	Pairs well with apple slices, crackers, and chutney.
3.	Blue Cheese	Complements honey, pears, and crusty bread.
. 4.	Goat Cheese	Ideal with figs, almonds, and balsamic glaze.

Pairing cheese with the right accompaniment enhances its flavor profile. If you’re interested in perfect wine pairings for different types of cheese, check out our guide on 19 Popular Wine and Cheese Pairings: Matching Reds, Whites, and More for expert recommendations.”

Desserts and Accompaniments

Sl.	Food	Accompaniment
1.	Chocolate Cake	Best with vanilla ice cream and fresh berries.
2.	Apple Pie	Pairs well with cinnamon whipped cream or cheddar cheese.
3.	Cheesecake	Complements berry compote and espresso.
. 4.	Tiramisu	Ideal with coffee or amaretto.

Related:

• 17 Course French Classical Menu with Examples & Description
• 14 basic cuts of vegetables with sizes
• A la carte menu, meaning, characteristics, advantage and disadvantage
• Table d’hôte menu, meaning, characteristics, advantage and disadvantage