Advertisement
Archives

SO THAT’S WHY THEY LOST TO IRAN

By HELENE ELLIOTT
Share

When the U.S. team stayed at the Chateau de Pizay at Saint-Jean D’Ardieres, the menu included fresh fruit juice, one dessert per meal (a choice among cookies, ice cream, cheesecake or chocolate cake), chicken or turkey, scrambled eggs, vegetables and coffee or sodas.

With the French team moving in, the menu has changed and has become more elaborate.

Now, the choices include smoked salmon, terrine de Saint-Jacques, melon, ham, asparagus, roast veal with truffles, sole, artichoke hearts, mineral water and Bordeaux wine.

After their game Wednesday, the menu will include two soups, consomme, salads, grilled rabbit with mustard, cheese and a dessert buffet. And wine.

Advertisement
Archives
Helene Elliott

Helene Elliott was with the Los Angeles Times’ Sports department from 1989 to 2024, first as a staff writer and then, starting in 2006, as a columnist. She became the first female journalist to be honored with a plaque in the Hall of Fame of a major professional sport as the 2005 winner of the Hockey Hall of Fame’s Elmer Ferguson Award, awarded to writers “who have brought honor to journalism and to hockey.” A native of Brooklyn, N.Y., and graduate of Northwestern University’s Medill School of Journalism, she has covered 18 Olympics.

Advertisement