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.
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
Shiitake, Oyster and Button mushrooms in a brown sauce 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
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.”
Choice of Grilled Chicken or Salmon over any Menu Salad $28.50
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
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
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.
Book your table!
For Holiday Reservations Call the Restaurant.
Online reservations will not be honored.
Outdoor Dining and Take out available
Wednesday – Saturday from 5-8pm
Sunday Brunch 11-2pm, Dinner 3-7pm
Outdoor dining reservations are suggested as space is limited