Add some french elegance to your dining table with these French silver and gilt metal antique serving utensils, from the late 19th to early 20th century, designed for fish and dessert service. Each tool had a very specific role at the table, especially in formal dining. (There is no box for the set). Here’s what each piece was used for:

From left to right:

Fish Serving Knife (Couteau à Poisson) which was used to lift, portion, and serve cooked fish. The broad, curved blade helps separate flesh from skin and bones without cutting—fish knives traditionally lift rather than cut.

Fish Serving Fork (Fourchette à Poisson) was used alongside the fish knife for serving fillets. The three broad tines make it easier to support delicate pieces of fish.

Pastry or Dessert Server (Pelle à Gâteau / Pâtisserie). The ornate pierced blade was used for cakes, pastries, or delicate tarts. The cutouts were designed to reduce sticking.

Berry, Salad, or Sugar Sifter Spoon (Cuillère à Saupoudrer / Cuillère Passoire). The perforated bowl was used for serving berries, poached fruit, stewed fruit, or sugared dishes, allowing excess syrup to drain. They were also used for salad in fine dining or even for dusting sugar.