Forget surf and turf: pair sea and sea. Here, chef William made seaweed-flecked brioche to go with salmon rillettes. Keep in mind when pairing tea with food that more fermented teas have more assertive flavors, and therefore match best with bold foods. "Greener teas should pair with lighter foods," Lawrence explained to me. "They have a more delicate flavor profile, which might be overpowered by heavier foods."