Jacques cooks down memory lane, sharing anecdotes from his childhood along the way. First, there’s a quick tutorial on how to skin a salami. Next a classic dumpling dish renowned in Lyon, France, follows as Jacques recreates his family’s recipe of Ricotta Quenelles, poached to perfection. He goes on to show-off more of his knife skills, filleting a whole fish in preparation for Flounder with Lemon Butter. Then another family favorite, Jacques simmers a satisfying Sauté of Rabbit with Mushrooms and Cream. And for dessert he brings his mother’s Apples in Lemon Sauce recipe back to life with fresh and simple ingredients.