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 dishes such as beef bourguignon and cassoulet. 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 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.

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

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 18.
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 36.

Two 2oz. portion sautéed with Sherry over confit of onions and dried fruits in Port wine

Salads

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.”

View Full Menu

View Catering Menu

Entrees

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 Coq au Vin 25.

Bone-in chicken braised in reed wine sauce with bacon, mushrooms and croutons 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

Beef Bourguignon 30.

Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes

Canard Confit a l’Orange 33.

Breast is sautéed, leg is confit, served with Grand Marnier sauce and wild rice

Branzino Meunière au Fenouil 30.

Fillet of branzino served over braised fennel with browned butter sauce

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 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

Side Items

French Beans, Butternut Squash Puree, Sautéed Spinach, Onion Rings 10.

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

Potatoes au Gratin 12.

~ 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

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

Call Us!