Madeleine's Petit Paris

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.

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

~ Dinner Menu ~

Appetizers

Soupe du Jour $10.50

Swiss Baked Onion Soup $12.50
Topped with croutons and Gruyère cheese

House Smoked Salmon $13.50
Wrapped around Mesclun salad served over potato pancake

Warm Mussels $13.50
White wine and garlic, drizzled with the Chef’s sauce
Moules-frites (add French fries on top) additional $4.00

Wild Mushroom Napoleon $13.50
Five types of mushrooms over steamed asparagus & puff pastry

Escargots Café de Paris $14.00
Garlic herbs butter sauce

Coquille St. Jacques $14.95
Sea Scallops with braised leeks in a Vermouth cream sauce

Hudson Valley Foie Gras $34.95
Two 2oz portions Sautéed with Sherry over confit of onions and dried fruits in Port wine

Salads

Mesclun Salad with House Vinaigrette $10.50

Baby Spinach with poached pears and crumbled blue cheese
served with a light white wine vinaigrette dressing $12.50

Baby Arugula with fresh red beets and Brie cheese $12.50

“Creating flavor combinations that bring cooks and our restaurant guests pleasure is our job and we love it.”

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View Catering Menu

Healthy Choices

Choice of Grilled Chicken or Salmon over any Menu Salad $28.50

Entrees

Penne Pasta Marseillaise $26.50
Chickpeas, asparagus, mushrooms, spinach

Chicken Niçoise $27.50
Artichoke, black olives, tomatoes, white wine

Grilled Salmon Vermouth $28.95
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce

Pork Medallions Forestière $29.50
Sautéed and baked finished with wild mushroom au jus sauce

Cassoulet $30.50
Confit of duck, lamb, pork and garlic sausage with white beans

Beef Bourguignon $32.50
Braised beef in Burgundy wine with mushrooms, bacon and onions

Bouillabaisse $32.50
Shrimp, scallops, monkfish, mussels in Saffron soup

Red Snapper Dijonnais $34.50
Fillet of Red Snapper over a Dijon mustard sauce

Baby Calves Liver Lyonnais $34.50
Sautéed with bacon and onions

Duck Confit a l’Orange $36.50
Breast is sautéed, leg is confit
confit onions and Grand Marnier brown sauce

Steak au Poivre Pommes Frites $42.50
12oz Black Angus NY Strip topped with peppercorns and deglazed with cognac

Colorado Rack of Lamb $44.50
Marinated in herbs and garlic, brushed with Dijon mustard, served over corn confit

Tables of 5 or more people will be subject to 20% service charge added on the bill.
Thank you.

~ What we make ~

~ What they say ~

“Food and service is amazing. The mussels and scallops are my absolute favorite. Authentic French food in a warm and inviting atmosphere.”

“madeleine’s is our little piece of paradise, where we come to relax and enjoy, simply amazing.”

“We are very fortunate to have this wonderful restaurant, in our area. We are always assured of a warm greeting here, excellent dining and fine service. Whether we have been here with a small group of friends, a large party, or a catered event, we have always been very impressed with the high standards at Madeleines Petit Paris. It is always a delightful experience.”

Reservations

Opening Times

Tuesday to Friday Noon - 2:00pm Lunch
5:30pm - 8:30pm Dinner
Saturday 5:30pm - 9:00pm Dinner
Sunday 11:00am - 2:00pm Brunch
2:00pm - 7:00pm Dinner

Book your table!

(201) 767-0063

Call Us!

CHEF GASPARD’S CULINARY ACHIEVEMENTS

WELCOME

CHARITABLE EVENTS AND ORGANIZATIONS

~ Dinner Menu ~

~ What we make ~

~ What they say ~

Reservations

Opening Times

(201) 767-0063

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