The ‘two Sylvies’ – The dynamic duo from Colombes

At ‘La voie lactée’, or rather, as their customers and colleagues say, ‘at the two Sylvies’, you find new discoveries, and innovative pairings, between cheese and wine of course, but also between cheese and bread (how can we forget the pairing of chocolate bread with Brie de Melun) and, cheese and fruit.

Sylvie Guillot and Sylvie Ricard, form a friendly duo on the little square of Chavany in Colombes (Hauts-de-Seine). They opened their shop in October 2006.
Sylvie Guillot started in the cheese business at the age of 16 and has already seen the creation of 3 shops, in partnership with other people.

The other Sylvie has dreamed of opening a cheese shop since leaving school, and made that dream a reality at the age of 40. She met her associate during an internship for buying and selling cheese and dairy products. ‘I had worked in office supplies, and then 12 years in insurance. I liked my job, but there comes a time when the leather seat in the office and a pretty view of Paris isn’t enough anymore.’

To get started, the two associates share their thoughts. It’s better when there are two of you. ‘We double our ideas, it’s enriching for both of us, and we get things done quicker’; Sylvie Ricard continues, ‘1+1+3. That’s what we used to say in my old job.’
‘Today, I don’t think you can do this job without being a bon vivant,’ states her colleague. ‘I started in cheese cellars, at the time when you found the most incredible cheeses that probably wouldn’t sell anymore. Customers can tell when you are passionate about food and your products, and food pairings’. And you are certain to find a passion for food in the little square in Chavany. ‘We recently had a visit from a beer specialist who came to do a workshop on beer and cheese at La Voie Lactée (Élisabeth Pierre, www.bieresdelisabeth.fr). It was a great event for finding out surprising pairings with artisan beers’.

For two years, the ladies have provided their terrace for tasting sessions and, friendly gatherings with the artisan producers they have chosen to buy their cheese from. ‘Different themes are addressed throughout the year, such as nutrition and diet.’
In a few days time, Jazz sur la Place (a jazz festival from 9th June until 7th July) will begin. It’s a way of linking cultural enjoyment and culinary pleasure and revitalizing local businesses in the area.