Kenny Friederichs prepares DUTCH CHERRY with fig leaf, shiso & timut pepper at Latour restaurant

Restaurant Latour’s head chef, Kenny Friederichs, presents a masterclass in modern pastry balancing with his Dutch cherry dessert. Rather than leaning on heavy sugars or traditional pastry creams, the dish relies on a tight network of botanical, citrus, and herbal accents to frame the local stone fruit. Chefs can learn how to build a complex dessert around a single seasonal star by contrasting its natural sweetness with unconventional botanical pairings.

Balancing Botanicals with Stone Fruit

The profile of the Dutch cherry is matched with three primary botanical elements: fig leaf, shiso, and timut pepper. Fig leaf introduces a distinct coconut and green almond aroma, which softens the sharp acidity of the cherries. Shiso brings an herbaceous, slightly anise-led freshness, while timut pepper—a Nepalese spice known for its intense grapefruit aroma—adds a vibrant, citrus-forward warmth without the raw heat of standard black pepper.

To execute this style of dessert on a professional menu, pastry chefs must manage the strength of these infusions. Fig leaf can easily become overly bitter if steeped too long, and timut pepper requires precise crushing to release its volatile oils without leaving grit in the finished component. The goal is to create a clean, refreshing plate that highlights the natural texture of the cherries rather than masking them. When plating, the visual architecture of the dessert relies on clean lines and varied textures, balancing the temperature contrast between cold elements, such as sorbets, and the room-temperature fruit.

Collaborative Wine Pairing on the Pass

A critical takeaway from Latour’s execution is the integration between the kitchen and the front-of-house. Sommelier Stan Kerckhoffs works alongside the culinary team to pair the cherry creation with a wine that complements its subtle herbal and spiced elements. When working with complex ingredients like shiso and timut pepper, standard sweet dessert wines can easily overpower the plate. Chefs and sommeliers must seek pairings that echo the brightness of the citrus notes while respecting the green, earthy tones of the fig leaf. This collaborative process ensures that the liquid pairing acts as an extension of the dish rather than an afterthought, reinforcing the complexity of the service.