Sylvain Vernay, French-born chef and culinary photographer is responsible for the Gourmetier gastronomic project, where he fuses both disciplines. From an early age, he understood the importance of cooking and the need to know how to season, combine and present ingredients to create exquisite, eye-catching dishes, with the same passion and mastery a craftsman uses to carry out his trade. Hence the name of his project, as "métier" (trade), in French synonymous with art, reflects his conception of cooking, placing value on the cuisine of our mothers and grandmothers, which is made every day with love and dedication as a true craft. For him, cooking is considered to be an art.

At Gourmétier, Sylvain is therefore committed to a traditional, healthy and elegant cuisine, without frills, where the product prevails and which aims above all to please the palate. His roots clearly mark the diversity of the recipes he offers: his father's family comes from Lyon, the birthplace of French gastronomy, and his mother's family comes from colonial Algeria, with a wide range of culinary influences. In addition, he has a close relationship with Spanish gastronomy, as he has been living in Spain for almost 20 years. He regularly collaborates with different brands and events and during 2018 his Instagram profile (@sylvain_vernay) was named the second-best gastronomy account by the website Directo al Paladar.

To make sure you don't miss anything, we recommend you visit his blog

Pork and steamed prawn siu mai


  • wonton or gyoza dough (in Asian supermarkets)
  • 250 g minced pork (pork shoulder)
  • 250 g fresh prawns (weight after peeling)
  • 4 dried shiitake mushrooms
  • 1 small piece of fresh ginger
  • 1 red onion
  • 1 clove garlic
  • 1 bunch of fresh parsley
  • 2 tbsp toasted sesame oil
  • 2 tbsp soy sauce (low salt if possible)
  • Salt and pepper
  • Fish roe
  • Fresh chives
  • Yuzu juice

tbsp = tablespoon


A half hour or so before: soak the dried shiitake mushrooms in very hot water.

Once the mushrooms are hydrated, drain and finely chop them. Reserve the soaking water.

Finely chop the onion, parsley and garlic. Grate the ginger.

Chop the prawns with a sharp knife (it is best not to use a blender, as we do not want to obtain a paste, but finely chopped prawns). Mix them with the pork. Add the onion, garlic, mushrooms, parsley and ginger. Then add the toasted sesame oil and soy sauce, season with salt and pepper and mix well.

Fill the Siu Mai: place a disc of dough between your thumb and forefinger, place a teaspoon of filling in the centre and close the disc of dough by pressing it together to form a flower. Proceed in the same way until all the filling is used up.

Steam the Siu Mai for 10 to 12 minutes, depending on the size of the Siu Mai, until the dough and filling are done.


Garnish with chopped chives and fish roe and serve with a citrus sauce, which we make with soy sauce mixed with yuzu juice.

To serve, you can use a flat plate , such as our Celeste model, or use a platter bandeja, such as our Delhi model, sif you are going to serve it as a starter on a sharing platter.

Asian aubergines sautéed with soybean


  • 500 g Chinese aubergines (elongated and purple in colour)
  • 2 cloves garlic
  • 1 tbsp grated fresh ginger
  • 1 tsp red chilli paste (or fresh chilli)
  • 4 tbsp soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • Olive oil
  • Salt and pepper

tbsp = tablespoon

It is quite quick and easy to prepare.

Wash and slice the aubergines on our Landy wooden board and set aside.

In a wok, heat 3 tablespoons of oil and fry the chopped garlic, ginger and chilli paste (to taste). Then add the aubergines and stir-fry for 5 minutes over medium-high heat.

Add the soy sauce, fish sauce, sugar and a little water. Season with salt and pepper (to taste, bearing in mind that the soy sauce already contains salt). Turn up the heat and, when it comes to the boil, cover the wok and turn it down. Leave to cook until the aubergine is tender.

To serve you can use the ladle from our Calder salad set and some bowls to accompany the aubergine with its sauce. For the preparation of this dish we have used our Firenze collection.

You can eat it as a starter or as a main dish with rice.

Thai style spicy clams


  • 1 kg fresh clams
  • 1/2 litre Mirin (rice wine)
  • 1 bunch of fresh coriander
  • 1 clove of garlic
  • 1 stick of fresh lemon grass
  • 1 red chilli
  • 1 level tbsp of cornstarch
  • 3 tbsp olive oil

tbsp = tablespoon


One hour prior to preparation, soak the clams in cold salted water to loosen any sand they may contain.

In a wok, fry the garlic, lemon grass and chilli (to taste), previously chopped, in olive oil. Add the tablespoon of cornflour and stir well to avoid lumps.

Then add the mirin and stir to dissolve it well with the cornflour. Then add the clams. When it comes to the boil, cover the wok and cook for a few minutes until the clams open.

To serve it we use the Celeste bowls, and we also add small bowls to the table, like the Goodall bowls, to leave the shells empty.

The more exotic ingredients can be found in Asian markets.

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