Alright, also a chef here, trying to be constructive:
Coq au vin is a hard dish to make pretty, but a bowl of brown isn’t very appealing. I hate chefs who throw parsley on everything but a little green wouldn’t hurt, consider some tourneed carrots, and I like to serve it over a lightly colored starch (it’s a sauce, not a soup).
Nice sear on your nicoise, I’d personally but the garnish around the stew but that’s a personal taste thing, instead of rough cut greens on the beet salad, consider something like fine brunoise sized carrot, red pepper, etc. As for the canapes, I was surprised the bread didn’t look toasted as that’s color, flavor and texture. I presume that’s tapenade underneath but Provence is also known for it’s bright colors