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 $9.50
Cold Gazpacho Soup $12.50
House Smoked Salmon $12.50
Wrapped around Mesclun salad served over potato pancake
Warm Mussels $12.50
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
Shiitake, Oyster and Button mushrooms in a brown sauce over steamed asparagus & puff pastry
Shrimp Avocado Bruschetta $12.50
Escargots Café de Paris $13.00
Garlic herbs butter sauce
Coquille St. Jacques $13.95
Sea Scallops with braised leeks in a Vermouth cream sauce
Seared Sea Scallops with Saffron Sauce $13.50
Side House Salad $6.50
Mesclun Salad with cherry tomatoes and balsamic vinaigrette
Baby Spinach $11.50
with poached pears and crumbled blue cheese
served with a light white wine vinaigrette dressing
California Salad $11.50
Romaine salad with strawberries, orange slices, apples, cinnamon cranberry goat cheese and pecans 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 $26.50
Chicken Niçoise $24.50
Artichoke, black olives, tomatoes, white wine
Chicken Francais Capellini $25.00
Egg battered breast of chicken with lemon butter sauce
Cold Poached Salmon $25.50
Served over mesclun salad and dill dipping sauce
Pork Medallions Normand $25.50
Sautéed with apples and Calvados (French apple brandy)
Lobster Roll with homemade chips $26.50
Light mayonnaise base cold lobster meat in potato bun
Striped Bass Grenobloise $28.50
Fillet with lemon butter tomatoes capers and white wine
Braised Short Ribs $26.50
Served over mashed potatoes
Shrimp & Scallops Capellini $28.50
Tomato basil white wine sauce around a nest of angel hair pasta
Skirt Steak Pommes Frites $28.50
Marinated then grilled, served with Chimichurri style dipping sauce and French fries
Filet Mignon Cafe de Paris with Onion Rings $32.50
8oz filet with garlic butter sauce topped with fresh 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 one hour before closing time
Book your table!
For Holiday Reservations Call the Restaurant.
Online reservations will not be honored.
We are open tonight, Wednesday, Aug. 5th
Outdoor Patio Dining is OPEN
Wednesday – Saturday from 5-8pm
Sunday Brunch 11-2pm, Dinner 3-7pm
reservations are suggested as space is limited
Takeout also available