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French Restaurant in New Jersey
Gaspard Caloz was born in the town of Miege, nestled in the Alps of Switzerland recognized for its lush vineyards, yielding special wines. Gaspard’s love for cooking started when he was 14. He did his apprenticeship in the Hotel Bellevue in Sierre, Switzerland and after he graduated, he worked in the top hotels and restaurants in Zurich, Davos, Lugano, and St. Moritz.
In 1971, he married his wife Madeleine and later moved with his family – wife Madeleine, daughter Sandrine and son Francois to New Jersey for the position of Executive Chef at Tavern on the Green in New York. The couple opened Chez Madeleine Restaurant in Bergenfield, NJ in 1988 and with the help of Madeleine, who manages the dining room with warmth and professionalism, was named best French Restaurant in New Jersey by Zagat and was featured in America’s Top Tables by Gourmet Magazine. Chez Madeleine received four star reviews from newspapers and magazines in the New York and North Jersey area.
In May 2000, the chef brought his experience and extraordinary talents to Madeleine’s Petit Paris restaurant and catering in Northvale. In 2020 the couple retired to sunny Naples Florida. Their son, Francois, a graduate of Johnson & Wales, manages the business with great pride and continues the legacy. Francois still provides the best in cuisine, service, and décor. Professionalism and complete personal attention are lavished on every catered affair as well as on each individual dining experience. The result is a truly memorable occasion that will surely please every guest in our french restaurant in New Jersey.
Chef Gaspard, Madeleine and their family have been active participants in many charitable and community organizations. This is a partial list reflecting how they have always believed in supporting others in need, and how their heartfelt generosity has touched many lives.
French Restaurant in New Jersey
Mushroom Soup 13.
Swiss Baked Onion Soup 15.
Light chicken broth topped with Emmental and Gruyère cheese
Warm Mussels 18.
Steamed white wine, garlic and shallots, served with the Chef’s secret dipping sauce
Moules-frites (add French fries on top) additional 5.
Wild Mushroom Napoleon 15.
Five types of mushrooms in a brown sauce
over steamed asparagus & puff pastry
Escargots Café de Paris 16.
Out of the shell, sauteed with garlic herbs butter
Crab Cake Louisiana 21.
Jumbo lump crab meat mixed with bell peppers, onions and bread crumbs over mild Louisiana sauce
Coquille St. Jacques 17.
Sea Scallops with braised leeks in a Vermouth cream sauce
Frog Legs Provençale 16.
Six legs sautéed in a light tomato, basil, white wine sauce
House Smoked Salmon 16.
Wrapped around baby greens, served over potato pancake with capers, sour cream and lemon
Hudson Valley Foie Gras 42.
Two 2oz. portion sautéed with Sherry over confit of onions and dried fruits in Port wine
Side House Salad 13.
Mesclun Salad with cherry tomatoes and balsamic vinaigrette
Baby Spinach 15.
Cabernet poached pears and crumbled blue cheese
served with a light white wine vinaigrette dressing
Baby Arugula Salad 15.
Fresh red beets and Brie cheese with white wine vinaigrette
“Creating flavor combinations that bring cooks and our restaurant guests pleasure is our job and we love it.”
THE BEST FRENCH RESTAURANT IN NEW JERSEY ACCORDING TO ZAGAT
Tarte à l’Oignon 14.
Caramelized onions, Gruyère cheese, eggs, heavy cream, on a puff pastry tart
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Sauerbraten 30.
Braised eye round beef in red wine vinegar served with spätzle and red cabbage
Choucroute Garnie 30.
Smoked pork shoulder, lardon, weisswurst, bratwurst over bed of sauerkraut and boiled potatoes
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Apple Strudel 14.
golden delicious apples baked with cinnamon, raisins and walnuts wrapped in puff pastry
Entrees do NOT come with side vegetables
Croque-Monsieur 18.
French style ham & gruyere cheese sandwich served with small side salad
Capellini & Ratatouille 25.
Angel hair pasta with tomato, zucchini, yellow squash, red and green bell peppers in a tomato sauce
Coq au Vin 29.
Bone-in chicken braised in Burgundy wine sauce with bacon, mushrooms and croutons over mashed potatoes
Poulet Français Capellini 29.
Egg battered breast of chicken with lemon butter sauce
Grilled Salmon Vermouth 32.
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce
Beef Bourguignon 34.
Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes
Canard Confit a l’Orange 36.
Breast is sautéed, leg is confit, served with Grand Marnier sauce and wild rice
Branzino Meunière au Fenouil 32.
Fillet of branzino served over braised fennel with browned butter sauce
Pork Medallions Normand 30.
Sautéed with apples and Calvados (French apple brandy) over mashed potatoes
Shrimp & Scallops Linguine 35.
Tomato, basil, white wine sauce over Linguine pasta
Baby Calves Liver Lyonnais 31.
Sautéed with bacon and onions
Filet Mignon au Poivre with Onion Rings 42.
8oz Black Angus Filet Mignon with crushed peppercorns and deglazed cognac sauce
Frenched Rack of Lamb 48.
New Zealand Lamb, marinated in herbs and garlic, brushed with Dijon mustard, served over corn confit
French Beans, Ratatouille, Creamed Spinach, Onion Rings 10.
Pommes Frites: Side of Fries 5., Bowl of Fries 10.
Potatoes au Gratin 12.
French Restaurant in New Jersey
French Restaurant in New Jersey
Last reservation is two hour before closing time
Sunday Brunch 11:00am – 2:00pm (2pm is last reservation)
Sunday Dinner 3:00pm – 9:00pm
Book your table!
or
French Restaurant in New Jersey
Madeleine’s Petit Paris: 416 Tappan Road. Northvale, NJ 07647.
It is with great sorrow that after 29 ½ years in Northvale and 36 years in business Madeleine’s restaurant will be closing its doors at the end of this week. Sunday, October 27th will be our last day. It has been a pleasure to serve our wonderful customers throughout this time. We truly were blessed to have such wonderful patrons that supported us all these years. It was our pleasure to let you into our home and many into our hearts. We consider many of you more than just patrons. Many have become friends and some even family. Thank you for letting us be part of all your wonderful celebrations. It has been our pleasure to serve you. Also, we will miss our employees immensely as many of them have been with us from the beginning of this journey.
Au revoir and God Bless.
