Jacques likes to celebrate his international roots when his daughter Claudine and granddaughter Shorey visit. A dish that reflects his time in the U.S., Grilled Leg of Lamb is prepared in a step-by-step demonstration and then shared with Shorey. Jacques then makes a dish from his French heritage, Pork Loin Tournedos with Cream and Calvados. Next, a recipe from his wife Gloria’s family of Puerto Rican Pork and Beans. Finally, Jacques ends the show with a stew that his mother used to make, Lamb Navarin.