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 13.
Light chicken broth topped with Emmental and Gruyère cheese
Warm Mussels 15.
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 13.
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 16.
Jumbo lump crab meat mixed with bell peppers, onions and bread crumbs over mild Louisiana sauce
Coquille St. Jacques 15.
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 32.
Two 2oz. portion sautéed with Sherry over confit of onions and dried fruits in Port wine
Side House Salad 11.
Mesclun Salad with cherry tomatoes and balsamic vinaigrette
Baby Spinach 13.
Cabernet poached pears and crumbled blue cheese
served with a light white wine vinaigrette dressing
Baby Arugula Salad 13.
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
Chicken Coq au Vin 25.
Bone-in chicken braised in red wine with bacon, mushrooms and croutons over mashed potatoes
Chicken Francais 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 28.
Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes
Magret de Canard a l'Orange 32.
Duck breast sautéed with Grand-Marnier orange sauce over wild rice
Striped Bass Meunière au Fenouil 30.
Fillet of striped bass served over braised fennel with a browned butter sauce
Pork Schnitzel Holstein 28.
Medallions of pork breaded and topped with a fried egg over mashed potatoes
Braised eye round beef in red wine vinegar served with spätzle and red cabbage
Choucroute Garnie 29.
Smoked pork shoulder, lardon, weisswurst, bratwurst over bed of sauerkraut and boiled potatoes
Shrimp & Scallops Capellini 34.
Tomato, basil, white wine sauce around a nest of angel hair pasta
Baby Calves Liver Lyonnais 31.
sauteed with bacon and onions
Filet Mignon au Poivre with Onion Rings 36.
8oz Black Angus filet with garlic butter sauce topped with fresh homemade onion rings
Avec Pommes Frites (add French Fries) additional 5.
French Beans, Butternut Squash, Sauteed 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
Book your table!
For Holiday Reservations Call the Restaurant.
Online reservations will not be honored.
We are currently serving in the Main Dining Room
We are open 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