Classic pairings: fish, white meats, goat cheese, Reblochon, Beaufort, Comté and gently creamy dishes; avoid very spicy sauces. Japanese cuisine: grilled white fish, chicken yakitori with salt, chawanmushi, tempura, mushroom rice and mild miso-marinated fish. Thai cuisine: grilled chicken, steamed fish with herbs, mild coconut seafood, crab omelet and aromatic vegetable dishes; keep chili restrained and let herbs and umami lead.