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 -
This Recipe is 100% Vegan
Yields 4 Servings:
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:
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.