Food and accompaniment list with examples

The food should go with its appropriate accompaniment to improve the flavor of the food or to enhance its richness. The service staff must know which accompaniment will go well with the main dish the guest is interested in having. Every dish has its own accompaniment.


What is food accompaniment?

 Food accompaniment is the side dish that serves with the main dish, it complements the main food and enriches its taste and flavor. Food accompaniment can be an integral part of the dish or served separately.

food and accompaniment

We will discuss some list of food and their usual accompaniment

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Accompaniment of appetizer ( Hors-d-oeuvre) 

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

Accompaniment of soups (potage)

Cream of tomato soupCroutons (Small pieces of bread, toasted or fried.)
French onion soupGrilled flutes, Grated parmesan cheese
BouillabaisseA thin slice of bread dipped in oil and grilled
Turtle soupBrown bread and butter, a segment of lemon, cheese straw.
Cock-a-leekieGarnished with shredded leek and chicken served with prunes.
MinestroneGrated parmesan cheese and grilled flutes.
ConsommeConsomme could be named by their garnishes.
Consomme BretonJuliennes of celery, onion, and leeks.
BrunnoiseSmall diced vegetable
DubarryFlowerettes of cauliflower.
FlorentineJuliennes of blanched spinach
JulienneJuliennes of cut vegetables.
MadrileneTomato diced and green peas    
PaysanneUniform size of fresh-cut vegetables
St. GermainFresh green peas
CelestineJulienne of thin pan cake
CerealsRice and Barley
Egg dropPour into the boiling consomme beaten egg
RoyalDices of savory egg custard
VermicelliFine pasta

Recommended Reading: Types of soup with examples


Accompaniment of fish

Fried fish ( which has been breadcrumbed)Tartar sauce or another mayonnaise-based sauce.
Deep-fried (which has been dipped in butter)Tomato ketchup and french fried sometimes offered
Grilled fishHot- Hollandaise sauce    Cold- Mayonnaise sauce 
Poached fishHot- Hollandaise sauce    Cold- Mayonnaise sauce 
Grilled herringMustard sauce.
Poached SalmanHollandaise sauce, mousseline sauce (hollandaise mixed with whipped cream)
CrayfishMayonnaise sauce
Cold lobster Mayonnaise sauce
White baitCayenne pepper, pepper mill, segment of lemon, brown bread, and butter.

Accompaniment of meat

Roast beefHorseradish sauce, Yorkshire pudding, roast gravy
Roast lambMint sauce, Roast gravy
Roast MuttonRed currant jelly, onion sauce, roast gravy
Roast porkApple sauce, sage and onion stuffing, roast gravy
Roast chickenBread sauce, parsley, and thyme stuffing, game chips, watercress, roast gravy
Roast duckApple sauce, sage and onion stuffing, roast gravy
Roast gooseApple sauce, sage and onion stuffing, roast gravy
Roast turkeyCranberry sauce, chestnut stuffing, chipolata sausage (Pork sausage thin and small twist), Watercress, roast gravy
Roast venisonCumberland sauce, red currant jelly, roast gravy
Boiled muttonCaper sauce
Boiled beefTurned root vegetable, liqueur, rock salt
Mixed grilled and grilled steakTomato ketchup, mustard, fried potato, watercress
StewWorcestershire sauce, pickled red cabbage.

Recommended reading: 14 basic cuts of vegetables with sizes

Food and accompaniment PDF

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