Here is a photo album of some of the dishes and the wines. Some pretty cool ones like the Vendage Tardive from 1983 and the Pauillac from 1976!
The Le Crocodile menu was a Summer Truffle Theme. So if there wasn't shaved truffles in the dish the sauce had a truffle component...even the dessert!
Le Menu - Le Crocodile
Ceviche bar, Summer vegetable tartare and socca, candied lime vinaigrette, truffle caviar
Saumur Brut Rose, Cuvee 'Taille Princesse' Bouvet Ladubay, NV
Filet of turbot, zucchini flower riviera, fennel and truffle emulsion
Riesling Reserve, Kuentz Bas a Husseren les Chateaux, 1981
Saddle of lamb in a dress, quilted fields truffles, creamy artichoke
Chateau Batailley, Pauillac, 1976
Panna cotta with apricot and white tea, creamy truffle yogurt and goat cheese ice
Gewurztraminer Vendage Tardive, Dopff Irion a Riquewihr, 1983
Le Menu - Rendez-vous de Chasse (note: no wine producers mentioned....just too tired as it as my last day....). I remember my aperitif was a Cremant d'Alsace from Paul Beucher
Sardine with tomato, spices, avocado, and balsamic sauce
Paired with a dry Riesling
Sea Bream with chorizo and zucchini
Two pairings, both from Alsace: Pinot Noir and a Pinot Gris with a touch of residual sugar. I preferred the Pinot Gris. It had the weight and body to match the dish and the acidity and sugar freshened the palate
Chocolate Mousse with raspberry milk foam flavoured with anise
Cremant d'Alsace Rose....brilliant!