Velours de Tomate "Grappa" and Spaghetti with Shellfish by Christian Morisset of La Terrasse, Hotel Juana in Juan-des-Pins, France. Veal Chop with Puree of White Beans by Albert Roux of Le Gavroche in London, England. Poached Pear Terrine with Black Nuts and Orange Sauce by George Weinwurm of Restaurant Korso in Vienna, Austria.