Executive Pastry Chef,

The Venetian & Palazzo Hotel In Las Vegas

Our Chef

Simon Bregardis is French-born and graduated from the Centre de Formation Des Apprentis in La Roche Sur Yon, France and accomplished pâtissier with a broad knowledge of gourmet desserts

Due to his meticulous detailing and efficient time-management skills he was soon promoted to Assistant Executive Pastry Chef, in Las Vegas where he designed for VIP events, and was named Chocolatier of the Year in 2012 by Chicago’s Chocolate Academy and featured in a 2013 edition of So Good Magazine.

In May 2017, he was honored to receive the Zest Award from Johnson and Wales University.

" Sharing our Passion and Transmetting our Know-How this is the vocation of our chefs."

- Simon Bregardis -

Exotic Pavlova

This Recipe is 100% Vegan

My project-2 Medium

Yields 4 Servings:

Vegan Meringue:
Aquafaba7.05 Ounces200 Grams
Sugar5.29 Ounces150 Grams
Powdered Sugar5.29 Ounces150 Grams
Shredded Coconut0.2 Ounces5 Grams
  1. Slowly whip the Aquafaba with sugar. Once the meringue gets stiff, add Powdered Sugar.
  2. Using a large spoon, scoop an island of meringue on parchment paper on baking tray Repeat until all meringue get used .
  3. Scoop out center to create a space to pipe cream later.
  4. Sprinkle with shredded macaroon.
  5. Bake 2 hours at 165 Fahrenheit.
  6. Baked meringue can be kept in a sealed box up to 2 weeks.
Mango Vegan Custard:
Mango Juice7.93 Ounces225 Grams
Almond Milk7.93 Ounces225 Grams
Corn Starch1.30 Ounces37 Grams
Sugar2.64 Ounces75 Grams
Margarine3.52 Ounces100 Grams
  1. Warm up the mango juice & almond Milk with sugar.
  2. Pour on corn starch and whish vigorously to avoid lumps.
  3. Bring Back on stove and boil for 2 minutes while keep stirring.
  4. Once boiled, add margarine, and mix it until well incorporated.
  5. Place in a clean bowl and cover with plastic wrap.
  6. Let it cool and use the following day.
Mango- Cardamon Compote:
Fresh Mango Dice11
Sugar1.76 Ounces50 Grams
Mango Juice1.76 Ounces50 Grams
CardamonTo tasteTo taste
  1. Warm up sugar with juice.
  2. Add diced mango.
  3. Cook until the mango gets softened (will vary).
  4. Add Grounded Cardamom Spice.

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