Tuna by Xavier Pellicer of Abac Restaurant in Barcelona, Spain. Rabbit with Scallions and Garlic by Ezio Santin of Antica Osteria del Ponte in Cassinetta de Lugagnano, Italy. Roasted Peaches with Caramel by Francois Rodolphe, with Phillipe Moivan of Auberge des Templiers in Les Bezards, France.