it's one of the significant -- but at the restaurant that valentina has run since 2016, she has pioneered a new approach. >> we are here with a pigeon four page, and it is so nice. >> cut this way. >> because pitching can be tough, valentino cooks the bird two ways, ensuring it is moist and flavorful. half of the pigeon is traced traditionally, and the other boroughs from far and wide. >> so you have never trained as a chef. >> never. it is something that is my blood. i studied as accountant. it was very useful for my job, but not for cooking. this is the breast. i put in the soy sauce marinated. >> marinated. yes, you put in soy sauce. >> marinate, yes. then cook in sous vide, that is modern technique to cooking. >> to make it moist?

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