The food at ‘La Cocina’ is prepared from the highest quality ingredients such as Spanish saffron, the world’s most expensive spice. Jeganathan mastered the art of French culinary with his years of training in Switzerland and has cleverly fused this technique in his Spanish cuisines. For example, the stocks and sauces used on the dishes are taken to a different level by using a reduction method, which takes at least six hours to prepare.