Short of ideas? Be creative!

I was having guests for dinner, and had no time to plan. Plus, Xavier and Jia Lin are both excellent cooks; it is always difficult to match their talents! I had a look at my fridge and decided to do a "purple theme dinner"! My starting point was this beautiful (natural) purple cauliflower bought over at my local producer's at the Murat Market. I also had beetroot, a bit of trevise salad, red onions, and some pink potatos! The tone was set! I had bought the day before a "carre" of free range pork over at my usual Charcutier (his prok comes from a farm in the Sarthe).
I set a nice yet not fancy table (I have told you, 40% of the success of your dinner!) with this table cloth bought in Singapore's little India that I love, anthracite color dishes, the Ercuis stainless steel silverware, the tall mouth-blown water glasses from Cairo, and the as tall wine glasses I bought to match the water glasses. I put my thick, dark brown glass candle holders, and the pot-pourri I have made with the roses my husband gives me for my birthday, contained in a mouth-blown glass fruit bowl.
And here is my menu:
My "mise en bouche" was Pink Verrines in three layers: Bottom layer, cream of mushrooms bought from the Greek lady at my market. Medium layer, cream cheese with diced beetroot in mirepoix and freshly ground red pepper, top layer of green olives tapenade, and a "tear" of tomato concentrante on top!

My appetizer was a Lukewarm Cream of Celery Root with Diced Beetroot and Pink Dry Berries.
I will give you the recipe of this delicious and easy celery cream in a post to come soon! I took pictures "step by step"!
The main course was not so purple but delicious nevertheless, a
Carre of Free Range Pork in a Curry Sauce (yes, I peeled the pink potatoes and spread some pinck dry berries on top!) The garnish was a Sauteed Purple Cauliflower simply mashed with a fork and served hot in a separate dish.
Lettuce and trevise salad, tossed with an olive oil vinaigrette was served after the main course followed by a fabulous Mont d'Or cheese, ripe and tender bought at my favorite cheese shop, Fouchereau on rue d'Auteuil. Baked Apples with home made blueberry jam (the one I made in Santa Monica last summer!) proposed with Calvados was dessert.

Anncoo , the blogger who takes me back to Asia so often through her incredible dishes, has surprised me - and delighted me! - with this Excellence Award!

I have been writing so many truths about myslef lately that I am not sure I have any left.

So this award can be shown without risking anything (ha ha ha)!

Bon appetit!