Homard Paillete (Lobster and Tomato Salad with Vinaigrette) by Claude Troisgros of Troisgros in Rio de Janeiro, Brazil. Swordfish with a Crab Meat-Sesame Crust, Warm Mirin-Cilantro Sauce, adn Garlic-Miso Dressing by Dominique Jamain of the Maile Restaurant, Kahala Hilton in Honolulu, Oahu HI. Lemon Mousse on Wild Cherry Jelly by Christian Petz of Palais Schwarzenberg in Vienna, Austria.