Scallops and Chanterelles with Endive by Jean-Michel Lorain of La Cote St. Jacques in Joigny, France. Roast Saddle of Veal with Potato Crepes by Lisl Wagner-Bacher of Landhaus Bacher in Mautern, Austria. Caramelized Apple Phyllo with Vanilla Sauce and Apple Sorbet by Tom Aikens of Pied a Terre in London, England.