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So - this year it's not only Halloween, but clocks back as well.....the phantoms will be tired...!
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Alors - cette année ce n'est pas simplement "Halloween" mais on doit remettre l'heure aussi....les fantômes seront fatiguée...!
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If you go to "Google Search" and type in "Halloween Menus" you'll find 1,600,000
entries...! Is that enough?
A celebration very "Americanised" over the last few years, it now tends to be a party style buffet that all the Draculas, Alucards, ghosts, one armed, one legged, still bleeding "things" partake of!
Main themes are, of course the pumkins, in various American styles like pie
- something we rarely, if ever, eat in Europe.
Now is the moment to try it. Of course the colours black and red are the favoured ones, and many of the participants will wake up afterwards with very red eyes...
and a few with blackness in their souls...!
Naturally, one can serve the same things at table, in the normal way, just as a meal.
Eggs - with the colour white for the ghosts is a useful thing, tomatoes of course
in red, black olives for black eyes...even the Lancashire dish of "black peas"
could be used, as a purée - it's sinister enough, in taste as well!
How about some pasta - linguini - differently.....
(you could always look for a few live worms in the garden to decorate with, makes it wriggle a bit...!)
A bit of marzipan and your imagination...
and off
you go...a few "fingers" with a touch of bloody ice cream sauce - the same thing could
be done in a (un)savoury style, using mashed potatoes instead of marzipan!
Of course, if you're just lazy, and if you're using your charcoal barbecue,
you could just burn black something or other, but I suggest that maybe the meat
isn't the best thing to burn.......! 
Even for those in the Brittany area (and elsewhere) there are seasonal dishes
which COULD end up more serious than required...!
As a starter, how about a "bloody" cocktail....
after the obvious choice of aperitif...the bloody Mary.....?
Fish course - there is nothing more horrible (or delicious) than the "St. Pierre"
(English - "John Dory") poached in the oven - whole,
with it's head still attached.....
On the main course, it's probable that grills will be out, so bloody meat shouldn't
be a problem..
or even rarer...Or immersed for a
while in beetroot juice, you'll have an even better colour....! There are stews
and other longer cooking dishes that can be adapted to the colours needed,
and with cut olives, capers and other things can be adapted for decorative effects....
you'll find something..
I'm sure...!
Liver, heart, kidneys, all made for Halloween tables, or what about a "Steak Tartare" 
one of my favourites - all year around!
As dessert - the choice is great, from more body parts in marzipan or ice cream,
or how about a real luxury..
Whatever - whatever, imagination is allowed.....kinky or not...!
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