{"id":91,"date":"2023-12-15T15:01:34","date_gmt":"2023-12-15T15:01:34","guid":{"rendered":"https:\/\/adamiparis.com\/?page_id=91"},"modified":"2026-06-19T13:51:44","modified_gmt":"2026-06-19T13:51:44","slug":"menu","status":"publish","type":"page","link":"https:\/\/adamiparis.com\/index.php\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"

<\/div><\/div>

House focaccia with cherry tomatoes, stracciatella and za’atar v \u00a0<\/em> \u00a0 \u00a0 9<\/p>\n

House focaccia with summer truffle rostello and stracciatella \u00a0 \u00a012<\/p>\n

\n

Burrata, marinated cherry tomatoes, basil and garlic oil, anchovies and Taggiasca olives \u00a0\u00a0 \u00a0\u00a015<\/p>\n

Tartlet with trombetta zucchini, apricot preserve and walnut sauce v\u00a0 \u00a0 17<\/p>\n

Artichoke alla Giudia and comt\u00e9 mousse v\u00a0 \u00a0 \u00a015<\/p>\n

Yellowtail, cucumber granita, mascarpone, dill oil and fish jus\u00a0 \u00a0 16<\/p>\n

Grilled carrots, hazelnuts and tangy hollandaise sauce v \/ gf \u00a0 \u00a0 \u00a0\u00a015<\/p>\n

Beef tartare with soy-marinated egg yolk, black garlic and Parmesan\u00a0 \u00a0 \u00a017<\/p>\n

\n

Open kale ravioli, hake brandade, lemon gel\u00e9e and fermented cabbage gf \u00a0 \u00a0\u00a024<\/p>\n

Stuffed pappardella alla Genovese with parmesan cream and pickled red onions \u00a0 \u00a0\u00a025<\/p>\n

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

Gnocchi with green peas, lemon and mascarpone v\u00a0 \u00a0 \u00a0 \u00a0 21<\/p>\n

\n

Mascarpone cream, strawberry ice cream and Cl\u00e9ry strawberries v \u00a0 \u00a0\u00a0\u00a013<\/p>\n

Chocolate mousse, hibiscus gel and coconut crumble v\u00a0 \u00a0 \u00a0 \u00a012<\/p>\n

Rice pudding-style tapioca pearls with mango, crumble, mint and lemon zest v \u00a0 \u00a0\u00a0\u00a011<\/p>\n

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

House focaccia with cherry tomatoes, stracciatella and za’atar v \u00a0<\/em> \u00a0 \u00a0 9<\/p>\n

House focaccia with summer truffle rostello and stracciatella \u00a0 \u00a012<\/p>\n

\n

Burrata, marinated cherry tomatoes, basil and garlic oil, anchovies and Taggiasca olives \u00a0\u00a0 \u00a0\u00a015<\/p>\n

Tartlet with trombetta zucchini, apricot preserve and walnut sauce v\u00a0 \u00a0 17<\/p>\n

Artichoke alla Giudia and comt\u00e9 mousse v\u00a0 \u00a0 \u00a015<\/p>\n

Yellowtail, cucumber granita, mascarpone, dill oil and fish jus\u00a0 \u00a0 16<\/p>\n

Grilled carrots, hazelnuts and tangy hollandaise sauce v \/ gf \u00a0 \u00a0 \u00a0\u00a015<\/p>\n

Beef tartare with soy-marinated egg yolk, black garlic and Parmesan\u00a0 \u00a0 \u00a017<\/p>\n

\n

Open kale ravioli, hake brandade, lemon gel\u00e9e and fermented cabbage gf \u00a0 \u00a0\u00a024<\/p>\n

Stuffed pappardella alla Genovese with parmesan cream and pickled red onions \u00a0 \u00a0\u00a025<\/p>\n

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

Gnocchi with green peas, lemon and mascarpone v\u00a0 \u00a0 \u00a0 \u00a0 21<\/p>\n

\n

Mascarpone cream, strawberry ice cream and Cl\u00e9ry strawberries v \u00a0 \u00a0\u00a0\u00a013<\/p>\n

Chocolate mousse, hibiscus gel and coconut crumble v\u00a0 \u00a0 \u00a0 \u00a012<\/p>\n

Rice pudding-style tapioca pearls with mango, crumble, mint and lemon zest v \u00a0 \u00a0\u00a0\u00a011<\/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\" href=\"https:\/\/adamiparis.com\/index.php\/en\/menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Adami Menu Pigalle Pasta\" \/>\n<meta property=\"og: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 property=\"og:url\" content=\"https:\/\/adamiparis.com\/index.php\/en\/menu\/\" \/>\n<meta property=\"og:site_name\" content=\"Adami\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-19T13:51:44+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/adamiparis.com\/index.php\/en\/menu\/\",\"url\":\"https:\/\/adamiparis.com\/index.php\/en\/menu\/\",\"name\":\"Adami Menu Pigalle Pasta\",\"isPartOf\":{\"@id\":\"https:\/\/adamiparis.com\/#website\"},\"datePublished\":\"2023-12-15T15:01:34+00:00\",\"dateModified\":\"2026-06-19T13:51:44+00:00\",\"description\":\"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 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