Sign of refinement and elegance, forks meet specific needs depending on the dish and the occasion. There are different types of fork, starting with the table fork, which is essential for a variety of dishes.

Other uses for the fork include the dessert fork and the cake fork, which are delicate and designed for savouring sweet treats with elegance. The fish fork, on the other hand, has a special design to accompany seafood dishes. Finally, the salad fork, with its longer, more widely spaced tines for easy handling of leaves.

The salad fork is wider than a table fork, with one side used to cut salad leaves. Thanks to its longer, slightly curved tines, the salad fork offers a better grip on salad leaves without damaging them. One of the specificity of the salad fork's are its spaced-apart tines that helps to hold larger toppings, ensuring a smooth, effortless eating experience.

The dessert fork is used with the dessert spoon for entremets, but it also works for starters. With its delicate tines, the dessert fork will allow your guests to take each bite with precision, preserving the meticulous presentation of the most elaborate desserts.

With one of its edges being sharp, the cake fork is specially designed to cut cakes or pies on your plate without crushing or deforming your cakes. A cake fork guarantees an elegant presentation.

A fish fork is wide enough to pick up fish flesh that cannot be pricked.

The oyster fork, half fork, half spoon, is smaller than a traditional fish fork, and has flat edges that allow it to loosen and prick the oyster.

The lobster fork is larger than the oyster fork and has a different use. The lobster fork is ideal for removing flesh from lobster claws.

On a traditionally laid table, forks are generally placed to the left of the plate, following the order in which the dishes are served. They are on the other side of the knives and spoons, in the order in which they are meant to be used.