Mussels and Braised Vegetables by Michel Troisgros of La Maison Troisgros in Roanne, France. Venison in Juniper Cream Sauce au Gratin with Mushrooms by Gernot Hicka of Hotel Goldener Hirsch in Salzburg, Austria. Croustillants of Banana, Mango and Mint by Eric Deblonde of Four Seasons Hotel London in London, England.