Country inn: Benish scores at Le Chambord with a full house

Nation's Restaurant News, Nov 6, 1989 by Mort Hochstein

Although he has the expensive great growths for those who want them, most sales run around $25. He also runs a strong wine-by-the glass program, opening several topflight expensive reds and whites each week.

He says he averages a bottle of wine for every three guests.

"Every restaurant person," he observes, "has a dream of running an elegant establishment, of being a gentleman who offers his guests the finest of food. I enjoy eating well, I enjoy elegance and class, and I wanted to have that and share it with my guests. I enjoy my work tremendously."

PHOTO : Roy Benish, standing, and chef Henri Benveniste with some of the menu offerings.

COPYRIGHT 1989 Reproduced with permission of the copyright holder. Further reproduction or distribution is prohibited without permission.
COPYRIGHT 2008 Gale, Cengage Learning
 

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