Kenny Friederichs prepares 'Vegetables from The Wijdehorst', almonds & pepper at 1-star Latour

At Michelin-starred Restaurant Latour, housed within the Grand Hotel Huis Ter Duin, Executive Chef Kenny Friederichs champions local agriculture by letting regional produce dictate the menu structure. This particular dish spotlighting seasonal vegetables sourced directly from 'The Wijdehorst' estate shows how a high-end kitchen can construct a complex, plant-forward course without relying on heavy proteins or over-processing the raw ingredients.

For chefs looking to adapt this approach, the core technique lies in respecting the inherent structures of the seasonal harvest while building a supporting framework of texture and depth. Rather than boiling or steaming these local vegetables into submission, Friederichs retains their crisp bite, allowing the natural sweetness of the Dutch terroir to come forward. The dish demonstrates how a variety of preparations—from raw to lightly cooked—can coexist harmoniously on a single plate when unified by a cohesive sauce and fat element.

Balancing Texture and Heat

An important lesson from Friederichs’ build is the strategic introduction of chickpeas and smoked almonds. Chickpeas provide a dense, creamy mouthfeel and an earthy backdrop that anchors the lighter, watery crunch of the fresh garden vegetables. Smoked almonds are utilised not just as a garnish, but as a crucial texturing agent, contributing an assertive woodsmoke aroma and a dry, brittle snap that contrasts with the tender vegetables.

The final layer of complexity comes from the green pepper element. Rather than using black pepper as an afterthought during service, green pepper is integrated as a distinct flavour component. Its bright, slightly grassy, and herbaceous heat cuts through the richness of the almonds and earthy chickpeas, cleansing the palate between bites and tying the garden elements together.

Executing on the Pass

To successfully replicate this style of service, prep work must be highly organised. The kitchen brigade should treat each vegetable variety as an individual element, applying tailored cookery times or raw prep methods to suit their specific moisture content. Combining everything into a single cooking process is a common pitfall that leads to muddy flavours and mushy textures. By keeping the components separate until the final plating, the dish maintains the visual clarity and clean flavour definition expected in contemporary Michelin-starred dining.