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.
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 17.
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 34.
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
California Salad 14.
Romaine salad with strawberries, orange slices, apples, blue cheese and pecans with white wine 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 à l’Estragon 25.
Breast of chicken with tarragon herb over mashed potatoes
Poulet Français Capellini 26.
Egg battered breast of chicken with lemon butter sauce
Grilled Salmon Niçoise 29.
Served over french beans, eggs, tomatoes, red onions, olives, artichoke hearts and white wine vinaigrette
Braised Beef Short Ribs 29.
Over mashed potatoes, garnished with carrots, celery and green peas
Canard Confit a l’Orange 32.
Breast is sautéed, leg is confit, served with Grand Marnier sauce and wild rice
Branzino Casablanca 30.
Fillet of branzino sautéed with mango and pineapple
Pork Medallions Normand 28.
Sautéed with apples and Calvados (French apple brandy) over mashed potatoes
Grilled Skirt Steak Pommes Frites 32.
Served with pico de gallo sauce and french fries
Shrimp & Scallops Capellini 34.
Tomato, basil, white wine sauce around a nest of angel hair 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, Sautéed 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!
Currently serving on the Patio / Jardin room
Regular hours: Wednesday – Friday 5-10:30pm
Sunday Brunch 11-3pm, Dinner 3-9pm
***Last reservation is 2 hours before closing time***
No corkage fee Wednesday & Thursday! (wine only)
Takeout & Delivery available
Freshly prepared sauces available for purchase