French gastronomy has included dishes made from a wide variety of animals and seafood. Mastering the use of the special utensils developed for these dishes requires skill from the diner.

1. Snail tongs, Restaurant Lehtovaara, Helsinki, latter half of the 20th century

2. Lobster fork, Restaurant Fellmanni, Lahti, 1980s

3. Oyster fork, Restaurant Fellmanni, Lahti, 1980s

4. Sauce spoon, unused, 1990s