Madeleine's Petit Paris is a fine dining restaurant and banquet facility serving light French cuisine, designed to resemble an elegant french country inn.
It is conveniently located in the charming town of Northvale, NJ where you can be sure to enjoy the warm welcome of Chef Gaspard Caloz, his wife Madeleine, and their son Francois.
The restaurant features entrées such as Steak au Poivre and Duck à l'Orange. Dessert specialties such as the chocolate or Grand Marnier soufflé are delectable.
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  • Achievements
  • Our History
  • Charitable Events

CHEF GASPARD’S CULINARY ACHIEVEMENTS

  • Philadelphia Chef Association (D.V.C.A.) - Membership Chair, Picnic Chair, Apprenticeship Mentor
  • 1981 D.C.V.A. Chef of the Year
  • American Culinary Federation (A.C.F.) – Assisted in writing national guidelines for first A.C.F. Culinary Art Shows and first A.C.F. Olympic Team tryouts
    Three Gold Medals with A.C.F. Big Apple New York Culinary Olympic Team
  • American Academy of Chefs
  • Societe Culinaire Philanthropique
  • The Golden Spoon in Philadelphia
  • Copa d’Oro in Roma
  • Restaurateur of the Year
  • Five Star Diamond
  • Five Star Award of Excellence

WELCOME

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 Chez Madeleine Restaurant in Bergenfield, NJ opened in 1988 and 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. Chef Caloz ensures that every meal he prepares is impeccably fresh, beautifully presented and served with a personal touch. His wife Madeleine manages the dining room with warmth and professionalism. Their son, Francois, a graduate of Johnson & Wales assists in managing the business with great pride. As a team, the trio of Chef Gaspard, Madeleine, and Francois 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.

CHARITABLE EVENTS AND ORGANIZATIONS

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.

  • WORTV - Taste of New York
  • Healing the Children Midlantic, Inc. - Battle of the Chefs Event
  • Paramus Educational Foundation – Taste of Paramus
  • Cancercare of New Jersey – A Taste For Hope
  • Youth Consultation Service Foundation – Festival of Flavors
  • Table to Table – The Great Grill and Pig Out, Bag A Lunch
  • The Octoberwoman Foundation - Cooking for a Cure in Bergen County
  • National Multiple Sclerosis Society (Greater North Jersey Chapter) – Chefs for MS, Culinary Stars
  • St. Baldrick’s Foundation
  • MS Center at Holy Name Hospital
  • Meals on Wheels of Rockland,Inc.
  • Zonta
  • March of Dimes – Harvest Ball
  • West Bergen Mental Healthcare
  • Northern New Jersey Business Council
  • Bergen County Academies Chef Event
  • Tri-Boro Hadassah
  • Angels of Hope Foundation (Cancer Center at Hackensack University Medical Center)
  • Juvenile Diabetes Research Foundation (Northern NJ and Rockland County Chapter)
  • Rotary Club of Pearl River, NY
Menu

~ Dinner Menu ~

Mushroom Soup $10.50

 

Swiss Baked Onion Soup $12.50
Light chicken broth topped with Emmental and Gruyère cheese

 

Warm Mussels $13.50
Steamed white wine, garlic and shallots,  served with the Chef’s secret dipping sauce
Moules-frites (add French fries on top) additional $4.00

 

Wild Mushroom Napoleon $13.50
Five types of mushrooms in a brown sauce
over steamed asparagus & puff pastry

 

Escargots Café de Paris $13.00
Out of the shell, sauteed with garlic herbs butter 

 

Crab Cake Louisiana $14.50
Jumbo lump crab meat mixed with bell peppers, onions and bread crumbs over mild Louisiana sauce

 

Coquille St. Jacques $13.95
Sea Scallops with braised leeks in a Vermouth cream sauce

 

House Smoked Salmon $12.95
Wrapped around baby greens, served over potato pancake with capers, sour cream and lemon

Side House Salad $7.50

Mesclun Salad with cherry tomatoes and balsamic vinaigrette 


Baby Spinach
$12.50

Cabernet poached pears and crumbled blue cheese
served with a light white wine vinaigrette dressing 


Baby Arugula Salad $12.50

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

 

Lobster Fettuccine Alfredo $27.50

 

Chicken Francais Capellini $26.95
Egg battered breast of chicken with lemon butter sauce

 

Grilled Salmon Vermouth $27.50
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce

 

Beef Bourguignon $28.50
Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons

 

Braised Beef Short Ribs   $28.95

Served over mashed potatoes, garnished with carrots, celery and green peas

 

Red Snapper Dijonnais $28.50
Fillet of red snapper sauteed and then baked with a dijon mustard cream sauce

 

Pork Medallions Normand $26.50
Sautéed with golden delicious apples and Calvados (French apple brandy)

 

Cassoulet $28.50
Confit of duck, lamb, pork and garlic sausage in a white beans casserole

 

Shrimp & Scallops Capellini $29.50
Tomato, basil, white wine sauce around a nest of angel hair pasta

 

Baby Calves Liver Lyonnais   $29.50

sauteed with bacon and onions

 

Filet Mignon Cafe de Paris with Onion Rings  $32.50

8oz Black Angus filet with garlic butter sauce topped with fresh homemade onion rings

Avec Pommes Frites (add French Fries) additional $4.00

French Beans, Butternut Squash Puree, Sauteed Spinach, Onion Rings  $8.50

Pommes Frites: Side of Fries $4.50, Bowl of Fries $8.50

Potatoes au Gratin $10.50

Gallery

~ What we make ~

Guestbook

~ What they say ~

Reservations

Opening Times

Last reservation is two hour before closing time

  • Wednesday to Friday 5:00pm - 10:00pm Dinner
  • Saturday 5:00pm - 11:00pm Dinner
  • Sunday 11:00am - 2:00pm Brunch
  • 3:00pm - 9:00pm Dinner

Book your table!

(201) 767-0063

or

reserve your

Table Now!

We'll call you back to confirm!

IMPORTANT
For Holiday Reservations Call the Restaurant.
Online reservations will not be honored.

We are limited to 25% Indoor Occupancy 
Wednesday – Friday 5-8pm

Saturday 5-9pm
Sunday Brunch 11-2pm, Dinner 3-7pm

No corkage fee on Wine; Wednesday and Thursday nights

Sunday Brunch: Unlimited Mimosa with purchase of Entree

reservations are suggested as space is limited

Takeout also available