SIMON
BREGARDIS
Executive Pastry Chef,
The Venetian & Palazzo Hotel In Las Vegas
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
- Academie culinaire de france
SIMON
Meet
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
Yields 4 Servings: |
Vegan Meringue: | ||
| Aquafaba | 7.05 Ounces | 200 Grams |
| Sugar | 5.29 Ounces | 150 Grams |
| Powdered Sugar | 5.29 Ounces | 150 Grams |
| Shredded Coconut | 0.2 Ounces | 5 Grams |
- Slowly whip the Aquafaba with sugar. Once the meringue gets stiff, add Powdered Sugar.
- Using a large spoon, scoop an island of meringue on parchment paper on baking tray Repeat until all meringue get used .
- Scoop out center to create a space to pipe cream later.
- Sprinkle with shredded macaroon.
- Bake 2 hours at 165 Fahrenheit.
- Baked meringue can be kept in a sealed box up to 2 weeks.
Mango Vegan Custard: | ||
| Mango Juice | 7.93 Ounces | 225 Grams |
| Almond Milk | 7.93 Ounces | 225 Grams |
| Corn Starch | 1.30 Ounces | 37 Grams |
| Sugar | 2.64 Ounces | 75 Grams |
| Margarine | 3.52 Ounces | 100 Grams |
- Warm up the mango juice & almond Milk with sugar.
- Pour on corn starch and whish vigorously to avoid lumps.
- Bring Back on stove and boil for 2 minutes while keep stirring.
- Once boiled, add margarine, and mix it until well incorporated.
- Place in a clean bowl and cover with plastic wrap.
- Let it cool and use the following day.
Mango- Cardamon Compote: | ||
| Fresh Mango Dice | 1 | 1 |
| Sugar | 1.76 Ounces | 50 Grams |
| Mango Juice | 1.76 Ounces | 50 Grams |
| Cardamon | To taste | To taste |
- Warm up sugar with juice.
- Add diced mango.
- Cook until the mango gets softened (will vary).
- Add Grounded Cardamom Spice.
