Margot Meringue

From the mind of François Mellet, comes this uniquely complex and refreshing dessert application marrying spicy with sweet.

About François

Francois Mellet was born in Lyon, France, and holds a culinary degree in pastry and chocolate. He brings more than 30 years of experience to The Chefs’ Warehouse pastry category, serving as Qzina’s Corporate Pastry Chef since 2010. In 2012, Chef Francois earned a Guinness world record for building the world’s largest chocolate structure: a chocolate replica of an ancient Mayan temple to celebrate the roots of cocoa that weighed 18,239 pounds. In 2017, Mellet was named one of the ‘Top 10 Pastry Chefs in USA’ by Dessert Magazine.

Vitalize your Easter, Passover, or Mother’s Day dessert menu, with CW Executive Pastry Chef Francois Mellet’s refreshing and distinctive Margot Meringue.

The exotic nuance of gochugaru Korean spice in the meringue intermingles perfectly with Sosa Gelcrem (Hot) with Matisse by Sicoly Coconut Puree and is well-paired with Sosa Hot Inulin with Matisse by Sicoly Mango Puree. Mellet’s vibrant Margot Meringue is finished with fresh mango and a flourish of edible flowers.

‘The sweetness of the meringue is broken up nicely with the bit of spice incorporated from the gochugaru. We are also very proud to launch our exclusive line of items from Matisse by Sicoly fruit purées which inspire endless imagination in terms of possible applications!’

François Mellet -CW Executive Pastry Chef