Chicken Vol au Vent with Morels and Truffle Oil

I think that many cultures have their own version of this dish.  In Canada, we call it Chicken à la King or Vol au Vent (Québec) and in Switzerland, they call it Pastetli (made with veal).

Crab Cakes with Roasted Red Pepper Chipotle Sauce

This is a recipe I originally got from http://teriskitchen.com/seafood/crabcakes.html.  The crab cakes are very light and delicious.  I added a little chipotle pepper to the Roasted Red Pepper Sauce to give it a little smoky spice.

Fruit Minestrone, Passion Fruit Coconut Cream and Mascarpone Ice Cream

Add strawberries when in season to add a color contrast!

I think that the best way to end a great meal is with some fresh fruit.  It gives you that closure that comes with a little sweetness without making you feel heavy and stuffed! 

Corn, Leek and Chestnut Velouté

Julienned leeks that are deep fried add a lot of texture

As you know, our new home is Luzern, Switzerland.   Late one night after going to a concert, we popped into the local brewery house to get a bite to eat.    It is called the Rathaus Braueri and is a great place to hang out and have a Beer (they brew their own). http://www.rathausbrauerei.ch/