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 $10.50
Swiss Baked Onion Soup $12.50
Light chicken broth topped with Emmental and Gruyère cheese
Warm Mussels $13.50
Steamed white wine, garlic and shallots, served with the Chef’s secret dipping sauce
Moules-frites (add French fries on top) additional $4.00
Wild Mushroom Napoleon $13.50
Five types of mushrooms in a brown sauce
over steamed asparagus & puff pastry
Escargots Café de Paris $13.00
Out of the shell, sauteed with garlic herbs butter
Crab Cake Louisiana $14.50
Jumbo lump crab meat mixed with bell peppers, onions and bread crumbs over mild Louisiana sauce
Coquille St. Jacques $13.95
Sea Scallops with braised leeks in a Vermouth cream sauce
House Smoked Salmon $12.95
Wrapped around baby greens, served over potato pancake with capers, sour cream and lemon
Side House Salad $7.50
Mesclun Salad with cherry tomatoes and balsamic vinaigrette
Baby Spinach $12.50
Cabernet poached pears and crumbled blue cheese
served with a light white wine vinaigrette dressing
Baby Arugula Salad $12.50
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.”
Lobster Fettuccine Alfredo $27.50
Chicken Francais Capellini $26.95
Egg battered breast of chicken with lemon butter sauce
Grilled Salmon Vermouth $27.50
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce
Beef Bourguignon $28.50
Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons
Marinated beef in red wine and vinegar, then sliced and braised in gravy, served over red cabbage
Choucroute Garnie $29.50
Sauerkraut topped with bratwurst, weisswurst, smoked pork shoulder, garlic sausage and boiled potatoes
Red Snapper Dijonnais $28.50
Fillet of red snapper sauteed and then baked with a dijon mustard cream sauce
Pork Medallions Normand $26.50
Sautéed with golden delicious apples and Calvados (French apple brandy)
Confit of duck, lamb, pork and garlic sausage in a white beans casserole
Shrimp & Scallops Capellini $29.50
Tomato, basil, white wine sauce around a nest of angel hair pasta
Filet Mignon Cafe de Paris with Onion Rings $32.50
8oz Black Angus filet with garlic butter sauce topped with fresh homemade onion rings
Avec Pommes Frites (add French Fries) additional $4.00
Tables of 5 or more people will be subject to 20% service charge added on the bill.
Last reservation is two hour before closing time
Book your table!
For Holiday Reservations Call the Restaurant.
Online reservations will not be honored.
Outdoor Patio Dining is OPEN
Wednesday – Saturday from 5-8pm
Sunday Brunch 11-2pm, Dinner 3-7pm
No corkage fee on Wine; Wednesday and Thursday nights
Sunday Brunch: Unlimited Mimosa with purchase of Entree
reservations are suggested as space is limited
Takeout also available