Smoked Trout Tartare on Horseradish Sauce by Gunter Gaderbauer of Villa Schratt Bad Ischl, Upper Austria, Austria. Roasted Quail by John Howard of LeCoq Hardi in Dublin, Ireland. Fresh Berries in Pastry Cream wth Pink Praline Cookies by Francis Chaveau of La Belle Otero in Cannes, France.