{"id":91,"date":"2023-12-15T15:01:34","date_gmt":"2023-12-15T15:01:34","guid":{"rendered":"https:\/\/adamiparis.com\/?page_id=91"},"modified":"2026-10-23T16:36:58","modified_gmt":"2026-10-23T16:36:58","slug":"menu","status":"publish","type":"page","link":"https:\/\/adamiparis.com\/index.php\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"

<\/div><\/div>

At Adami, all our pasta is made fresh in our kitchen each morning, alongside all of our other dishes. Our menu evolves with the seasons, drawing on Italian traditions, lesser-known regions and the historical influences that have shaped Italy\u2019s culinary heritage.<\/em><\/p>\n

\n

House focaccia with onion compote and parmesan mousse\u00a0 \u00a0 \u00a0v<\/em>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 7<\/p>\n

House focaccia with herb pesto, preserved lemon and charcuterie of the day\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 9<\/p>\n

\n

Roasted mushrooms with sweet potato and Nikkei sauce\u00a0 \u00a0 \u00a0 v\u00a0<\/em> \u00a0 \u00a0 \u00a0 \u00a0 \u00a013<\/p>\n

Catch of the day ceviche with red beets and Chioggia beets \u00a0 gf<\/em>\u00a0 \u00a0 \u00a0 \u00a0 17<\/p>\n

Vitello tonnato with Aji Amarillo, crispy corn, powdered capers and shizo\u00a0 \u00a0 gf<\/em>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a018<\/p>\n

Roasted chervil and parsnips, savory, scamorza espuma, raspberry vinegar, toasted almonds and anchovies \u00a0\u00a0 \u00a0 \u00a0\u00a015<\/p>\n

\n

Gnocchi, roasted pollack, Madras curry leeks and citrus \u00a0 \u00a0 \u00a0 \u00a023<\/p>\n

Cavatelli, carbonara mousse and guanciale\u00a0 \u00a0 \u00a0 22<\/p>\n

Pan-seared duck lasagne, soubise sauce with red Kampot long pepper and orange bigarade \u00a025<\/p>\n

Cannelloni of roasted vegetables with preserved lemon and rich vegetable jus \u00a0v<\/em>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a023<\/p>\n

\n

Babamisu, coffee baba, tiramisu cream and cacao nibs\u00a0 \u00a0v<\/em>\u00a0 \u00a0 \u00a0 \u00a012<\/p>\n

Rice pudding, tonka bean and figs\u00a0 \u00a0 v\/gf\u00a0 \u00a0 \u00a0<\/em> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a011<\/p>\n

Apple crumble with Persian saffron and Greek yoghurt with cardamom\u00a0 \u00a0v<\/em> \u00a0 \u00a0\u00a0\u00a012<\/p>\n

v \u2013 vegetarian \/ gf \u2013 gluten free \/ vg – vegan<\/strong><\/h6>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>
<\/div><\/div>

At Adami, all our pasta is made fresh in our kitchen each morning, alongside all of our other dishes. Our menu evolves with the seasons, drawing on Italian traditions, lesser-known regions and the historical influences that have shaped Italy\u2019s culinary heritage.<\/em><\/p>\n

\n

House focaccia with onion compote and parmesan mousse\u00a0 \u00a0 \u00a0v<\/em>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 7<\/p>\n

House focaccia with herb pesto, preserved lemon and charcuterie of the day\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 9<\/p>\n

\n

Roasted mushrooms with sweet potato and Nikkei sauce\u00a0 \u00a0 \u00a0 v\u00a0<\/em> \u00a0 \u00a0 \u00a0 \u00a0 \u00a013<\/p>\n

Catch of the day ceviche with red beets and Chioggia beets \u00a0 gf<\/em>\u00a0 \u00a0 \u00a0 \u00a0 17<\/p>\n

Vitello tonnato with Aji Amarillo, crispy corn, powdered capers and shizo\u00a0 \u00a0 gf<\/em>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a018<\/p>\n

Roasted chervil and parsnips, savory, scamorza espuma, raspberry vinegar, toasted almonds and anchovies \u00a0\u00a0 \u00a0 \u00a0\u00a015<\/p>\n

\n

Gnocchi, roasted pollack, Madras curry leeks and citrus \u00a0 \u00a0 \u00a0 \u00a023<\/p>\n

Cavatelli, carbonara mousse and guanciale\u00a0 \u00a0 \u00a0 22<\/p>\n

Pan-seared duck lasagne, soubise sauce with red Kampot long pepper and orange bigarade \u00a025<\/p>\n

Cannelloni of roasted vegetables with preserved lemon and rich vegetable jus \u00a0v<\/em>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a023<\/p>\n

\n

Babamisu, coffee baba, tiramisu cream and cacao nibs\u00a0 \u00a0v<\/em>\u00a0 \u00a0 \u00a0 \u00a012<\/p>\n

Rice pudding, tonka bean and figs\u00a0 \u00a0 v\/gf\u00a0 \u00a0 \u00a0<\/em> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a011<\/p>\n

Apple crumble with Persian saffron and Greek yoghurt with cardamom\u00a0 \u00a0v<\/em> \u00a0 \u00a0\u00a0\u00a012<\/p>\n

v \u2013 vegetarian \/ gf \u2013 gluten free \/ vg – vegan<\/strong><\/h6>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-91","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nAdami Menu Pigalle Pasta<\/title>\n<meta name=\"description\" content=\"The menu at Adami changes every week, with our fresh pastas and small plates adapting to the seasons.Our menu is broken down in aperitif, anti pasti and fresh pastas, with everything made in-house from scratch by our kitchen team and head chef.We have a small, focused menu, whihc allows us to spend more time on sourcing the right ingredients and create the right combinations which elevate the dining experience for our guests.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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