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 dishes such as beef bourguignon and cassoulet. Dessert specialties such as the chocolate or Grand Marnier soufflé are delectable.
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  • 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


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.

  • 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

~ Dinner Menu ~


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  20.
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  15.
Wrapped around baby greens, served over potato pancake with capers, sour cream and lemon


Hudson Valley Foie Gras   39.

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


Croque-Monsieur    16.

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 Vermouth    29.

Sautéed spinach and cherry tomatoes served over Vermouth cream sauce


Boneless Braised Short Ribs    32.

Garnished with carrots, celery and green peas, over mashed potatoes


Canard Confit a l’Orange     33.

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


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      38.

8oz Black Angus Filet Mignon with crushed peppercorns and deglazed cognac sauce 


Frenched Rack of Lamb    46.

New Zealand Lamb, marinated in herbs and garlic, brushed with Dijon mustard, served over corn confit

Side Items

French Beans, Ratatouille, Creamed Spinach, Onion Rings  10.

Pommes Frites: Side of Fries 5., Bowl of Fries 10.

Potatoes au Gratin 12.


~ What we make ~


~ What they say ~


Opening Times

Last reservation is two hour before closing time

  • Wednesday to Friday 5:00pm - 10:30pm Dinner
  • Saturday 5:00pm - 11:00pm Dinner

Sunday Brunch 11:00am – 2:00pm (2pm is last reservation)

Sunday Dinner 3:00pm – 9:00pm

Book your table!

(201) 767-0063


Hours of Operation:

Wednesday – Friday 5-10:30pm

Saturday 5-11pm

Sunday Brunch 11-2pm, Dinner 3-9pm

***Last seating is 2 hours before closing time

last Brunch reservation is 2pm***

*Outdoor Patio open in June, July, August

info under ‘outdoor patio’ tab

*No corkage fee Wednesday & Thursday! (wine only)

*Father’s Day info under ‘upcoming events’ tab