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.
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.
Mushroom Soup 12.
Swiss Baked Onion Soup 14.
Light chicken broth topped with Emmental and Gruyère cheese
Warm Mussels 16.
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 14.
Five types of mushrooms in a brown sauce
over steamed asparagus & puff pastry
Escargots Café de Paris 14.
Out of the shell, sauteed with garlic herbs butter
Crab Cake Louisiana 18.
Jumbo lump crab meat mixed with bell peppers, onions and bread crumbs over mild Louisiana sauce
Coquille St. Jacques 16.
Sea Scallops with braised leeks in a Vermouth cream sauce
House Smoked Salmon 14.
Wrapped around baby greens, served over potato pancake with capers, sour cream and lemon
Hudson Valley Foie Gras 36.
Two 2oz. portion sautéed with Sherry over confit of onions and dried fruits in Port wine
Side House Salad 12.
Mesclun Salad with cherry tomatoes and balsamic vinaigrette
Baby Spinach 14.
Cabernet poached pears and crumbled blue cheese
served with a light white wine vinaigrette dressing
Baby Arugula Salad 14.
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.”
Entrees do NOT come with side vegetables
French style ham & gruyere cheese sandwich served with small side salad
Capellini & Ratatouille 23.
Angel hair pasta with tomato, zucchini, yellow squash, red and green bell peppers in a tomato sauce
Poulet Coq au Vin 25.
Bone-in chicken braised in reed wine sauce with bacon, mushrooms and croutons over mashed potatoes
Poulet Français Capellini 26.
Egg battered breast of chicken with lemon butter sauce
Grilled Salmon Vermouth 29.
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce
Beef Bourguignon 30.
Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes
Canard Confit a l’Orange 33.
Breast is sautéed, leg is confit, served with Grand Marnier sauce and wild rice
Branzino Meunière au Fenouil 30.
Fillet of branzino served over braised fennel with browned butter sauce
Pork Medallions Normand 28.
Sautéed with apples and Calvados (French apple brandy) over mashed potatoes
Shrimp & Scallops Linguine 34.
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 36.
8oz Black Angus Filet Mignon with crushed peppercorns and deglazed cognac sauce
Frenched Rack of Lamb 42.
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.
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!
Hours of Operation:
Wednesday – Friday 5-10:30pm
Sunday Brunch 11-2pm, Dinner 3-9pm
***Last reservation is 2 hours before closing time
last Brunch reservation is 2pm***
No corkage fee Wednesday & Thursday! (wine only)
Valentine’s Day info under ‘upcoming events page’