Roasted Scallops and Braised Pork Belly with Celeriac Puree and Rosemary Sauce by Tom Aikens of Pied a Terre in London, England. Squab with Grapes by Jean-Pierre Billoux of Pre aux Clercs in Dijon, France. Sour Cream Souffle with Chocolate Sauce and Strawberries by Sissy Sonnleitner of Landhaus Kellerwand in Kotschach-Mauthen, Austria.