Chef Heiko Neider Dolder Grand Restaurant [Zurich] 2 Michelin Stars Originally from Germany, Heiko Nieder completed his apprenticeship as a chef at the Four Seasons Hotel in Hamburg. His career has taken him from the Restaurant Le Canard in Hamburg, the Hotel zur Traube in Grevenbroich and the Restaurant Vau in Berlin. For five years he was Head Chef at the L'Orquivit in Bonn. It was there, in 2003, that Nieder's creative cuisine won him the Gault Millau title of Discovery of the Year. In 2004 he was awarded a Michelin star and in 2007 17 Gault Millau points. He has held the position of Chef Fine Dining at the Dolder Grand's The Restaurant since the opening. The Restaurant was awarded four Fs by the German magazine Der Feinschmecker (The Gourmet) in June 2008. Chef Michel Rostang Michel Rostang [Paris] 2 Michelin Stars Michel Rostang is one of Paris's most creative chefs, the fifth generation of a distinguished French "cooking family." His restaurant contains four dining rooms paneled in mahogany, cherrywood, or pearwood; some have frosted Lalique crystal panels. Changing every 2 months, the menu offers modern improvements on cuisine bourgeoise. Truffles are the dish of choice in midwinter, and you'll find racks of suckling lamb from the salt marshes of France's western coast in spring; in game season, look for pheasant and venison. Year-round staples are quail eggs with sea urchins; fricassee of sole; quenelles of whitefish with a lobster sauce; canard au sang (duck prepared in a duck press with a sauce of red wine, foie gras, and its own blood); and Bresse chicken with mushroom puree and a salad composed of the chicken's thighs.