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Dec 15, 2013 08:03 AM

Chefs table,Franklin Lakes,NJ

Chef/owner Claude Baills and his wife Dolores are selling their popular French bistro in Franklin Lakes,NJ .Good old style French food .Any suggestions in the North Jersey area?

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    1. re: fourunder

      Interesting...have you eaten there yet?

      1. re: Monica

        I've been eating at Madeleine's and Chef Gaspar since they first opened back in the 80's in Bergenfield, I've mentioned before, one of the top five meals I can actually put on a list was his very first New Year's Eve dinner they offered....It was 11 coursed for a ridiculously low $65 pp. Years later, I asked he how he could price such a meal so low....his response was he was new and he did not know what he could charge as the market price at the time....still he put out an incredible meal without nary a thought about profit for himself.

        I have not been in the past couple of years, the complaints are that the place is old and tired...I go for the food, not the surroundings or ambiance. Clearly, he is still atop his game with his recent award and if you research about the old guard, he has the respect of his peers and is considered the dean,.

        1. re: fourunder

          Had no idea there was a decent French restaurant near me. Thanks! I hope to check it out soon!
          On topic of restaurants in NJ, I am a bit excited about visiting Axia in Tenafly early next month. Not really a fan of Greek food in general but loved what i see on their menu..I guess it's more like Greek fusion.

          1. re: fourunder

            Thanks for the post and information...

            1. re: fourunder

              FYI, Chef Gaspard (with a D) is NOT French, nor is his wife Madeleine. If he is the "dean", he should join another dean, Andre Soltner.

              Monica: For a much, much more contemporary French, try Alain's Bistro in nearby Nyack. This is very close to what they are cooking in France today. And, Axia is a great choice, you won't find any gyros there!

              1. re: lemarais

                So Chef Gaspar with a 'd' is Swiss according to their website..not sure about his wife...not that it matters to me as long as the food is good.

                1. re: Monica

                  Check out the aforementioned Alain's.

                  1. re: lemarais

                    I will...can't be worse than some of the french restauarnts in Manhattan.

                  2. re: lemarais

                    btw...thank you for correcting me on the spelling of Mr Caloz's given name. Apparently by your standards, Julia Child and Hans Egg were wannabes as well.

            2. LaTour in Ridgewood might do the trick

              1 Reply
              1. re: Picnicchef

                Agreed, there's another that can fall into that category. Thanks.

              2. Classic place...that said, I think that different people have different slants on "style" and where a place might fit into a category. It's like when I hear people argue about "authentic" or a certain regional portrayal (i.e.: "Northern Italian).

                Some people talk about the Saddle River Inn, being that that broad "French" label. Hans of course sold the place, and dthe new owners/chef seem to have a bit more of a modern flair or style. They have and will be making some changes over time.

                A few people talk about Petit Paris in Northvale as being a French restaurant -- but even the chef-owner labels it as a French-Continental type of cuisine. Cafe Panache sometimes gets that French flair moniker.

                1. Rob's Bistro in Madison has wonderful food

                  1 Reply
                  1. re: Curlz

                    Friend of mine mentioned this place to me. I don't really know anything about it, other than my one friend who enjoyed it very much -- and he's been there a few times. Thanks for the heads up.

                  2. Thank you all

                    I looked at the menus and Rob's seems to come close to Claude's cooking
                    They have the bouillabaisse on friday(just like Claude) however I don't see the beef bourguignon
                    I also like the fact you can bring YOB. I am a picky drinker and I do mind paying $200 for a bottle that I can buy for $50 at the wine shop or pick something out of my son wine cellar

                    7 Replies
                    1. re: angelopat

                      Agreed on the BYO! As for beef bourg, I know he offers it as a special; if you follow him on social media, you'll get the alerts!

                      1. re: angelopat

                        in the meantime, the chefs table is still open and Claude is still cooking... no sale date has been announced yet

                        1. re: ofdlarry

                          They are in their early 70's and you know how brutal a lifetime of restaurant work can be. I have a suspicion that if they don't find the right person they'll just close the place.In the meantime I'll be there to enjoy the soft shell crabs.The best

                          1. re: ofdlarry

                            I was there for the first time a few weeks ago and it was a lovely evening - wonderful food!

                            1. re: ofdlarry

                              Did they find a buyer? Has the place been sold? Thanks.

                              1. re: ELA

                                Hasnt been sold... There was a small feature in last sundays record announcing the start of soft shell crabs as the seasonal special, also says claude is still cooking every day