If you call, the voice on the other end of the phone may answer, “Cheese shop.” But a trip to Le Gourmet offers much more than exotic and gourmet cheeses. Soft music and scented candles beckon you, ushering you into the bistro and gourmet foods store, where cheeses are imported from all over the world. A menu, complete with items like shrimpacado salad and smoked salmon wrap, is distinctively different from traditional local fare. Upstairs is a bed-and-breakfast, catering to “discerning adults.”
And if you happen in during one of the rare moments when the mother-daughter duo at the head of the business are in together, it”s quite a sight to witness. Shannon Borchers, owner of the Le Gourmet and Le Dolce Vita Bistro, is quiet, the visionary behind the cheese and gift shop, restaurant and bed-and-breakfast. The tranquil setting reflects her personality. She doesn”t mind steering from the background, as her daughter, Dana Borchers, takes the spotlight as manager, welcoming visitors with a smile and adding her own special touch to menu offerings with daily “chef”s creations” soups, salads and quiche.
It”s a dynamic that”s both worked for the business and brought the two closer together.
“She”s really a people person,” Shannon said of her daughter, Saturday, reaching out for her hand. “That”s why I”ve got her out front.”
Sitting at a table in the restaurant, at 513 Main St., the two talked about how the business got started six years ago on Military Road. After a year, Shannon moved the cheese shop to its current location.
Shannon retired from the Air Force after 20 years of service and moved to Columbus to be near family in the area. She grew up in West Point. Though she still works a full-time job, with her daughter”s help, Shannon has been able to expand the business, adding the restaurant and B and B.
“This is my mom”s dream,” said Dana, who was a stay-at-home mother of two before getting involved with her mother”s business. “I knew she always wanted this, and I thought, with as much as she has done for me and my children, I should give it a try. And now I love to cook.”
The bistro initially had a rotation of offerings with no set menu. At customers” request, Shannon created a menu herself from “trial and error” and taught Dana to prepare the dishes.
“I love creating things,” said Shannon. “I like to do things that make people think, ”I like this.” Or see that look on their face that says, ”This is so good.” And we”ve seen it. They clean their plates. And it”s rare (in a restaurant) that you see plates coming back to the kitchen with no food on it.”
“I love to hear people tell me, ”This is fabulous,” or ”This is so good,” or people see me out and have seen something (they think they”ll like) and they ask, ”Can you make this next week?”” Dana added.
The cheese and gift shop is open Tuesday-Saturday, and the bistro is open for lunch, until 2; Shannon said perhaps her next venture will be adding a dinner menu.
Why a cheese shop?
Dana: My mother”s love for cheeses and gourmet items that you can”t find (anywhere else) here in town.
Shannon: There wasn”t one (in Columbus.) There was a little tiny cheese shop on Military Road called Say Cheese. She just had American cheeses. I bought her out and brought in all the European, imported cheeses.
What are some exotic flavors that might be surprising to people?
Shannon: The bottom line is, I start at Australia and work my way down to Wales. Australia roaring forties blues, Stiltons from England, French bries, the cooking cheeses from Italy –parmigiano reggiano, the real stuff. Gjetost from Norway is a really special cheese.
What is it like working with your daughter? And for you, Dana, working with your mom?
Dana: We don”t actually work together a whole lot.
Shannon: No, not a whole lot because I still work a full-time job at the Social Security office.
But this was my brain child. This was my baby. But after I started on Military Road, I brought (Dana) in to manage.
So when did you add the restaurant? And the B and B?
Shannon: We started the bistro in 2008 and the B and B in May 2010.
Why the bistro?
Shannon: People kept coming in wanting us to feed them. We had these tables, because we hosted events. We had book clubs, birthday parties and cheese tastings. People would come in and want to eat here.
And why the bed-and-breakfast?
Shannon: I”ve always wanted a bed-and-breakfast.
Where did you learn to cook?
Dana: From my mom.
Shannon: I grew up cooking. My grandmother cooked. My mother cooked. My 9-year-old granddaughter (Steelee) wants to be a chef. And I”ll support her in that.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 36 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.