Carpaccio of Dublin Bay Prawns by Penny Plunkett of Restaurant Patrick Guilbaud in Dublin, Ireland. Roasted Squab with Peppermint Oil and Cinnamon with Wild Mushroom Risotto by Meinrad Neunkirchner of Academie in Vienna, Austria. Fresh Autumn Fruits Roasted in Tahitian Vanilla with Crunchy Crust by Jean-Marie Auboine of La Pyramide in Vienne, France.