Goose Liver Terrine on Rosehip Sauce by Franz Girbl of Hotel Schloss of Moenchstein in Salzburg, Austria. Seared Rockfish with Passion Fruit Sauce by Markus Wesch of Stonington Beach Hotel in Bermuda. Gratin of Grapefruit and Figs by Francis Chaveau of La Belle Otero, Hotel Carlton in Cannes, France.