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


  • 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 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.

  • 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  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

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


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


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


Branzino Meunière au Fenouil 30.

Fillet of branzino served over braised fennel with a browned butter sauce


Pork Medallions Normand   28.

Sautéed with apples and Calvados (French apple brandy) over mashed potatoes


Cassoulet   30.

Confit of duck, lamb, pork and garlic sausage in white bean casserole


Shrimp & Scallops Capellini  34.
Tomato, basil, white wine sauce around a nest of angel hair pasta


Baby Calves Liver Lyonnais    31.

sautéed 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


Rack of Lamb   $42.

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

French Beans, Butternut Squash, Sauteed 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 11:00am - 2:00pm Brunch
  • 3:00pm - 9:00pm Dinner

Book your table!

(201) 767-0063


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For Holiday Reservations Call the Restaurant.
Online reservations will not be honored.

Regular hours: Wednesday – Friday 5-10:30pm

Saturday 5-11pm

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