{"id":91,"date":"2023-12-15T15:01:34","date_gmt":"2023-12-15T15:01:34","guid":{"rendered":"https:\/\/adamiparis.com\/?page_id=91"},"modified":"2026-05-05T11:17:07","modified_gmt":"2026-05-05T11:17:07","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 Parma Ham AOP and buffalo mozzarella\u00a0 \u00a0 12<\/p>\n

\n

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

White asparagus tartlet, egg cream and lemon mousse\u00a0 v\u00a0 \u00a0 15<\/p>\n

Roasted endive, green shiso, feta, juniper v\u00a0 \u00a0 \u00a0 15<\/p>\n

Heirloom tomato tarte tatin with buffalo mozzarella mousse and balsamic vinegar v\u00a0 \u00a0 16<\/p>\n

Pan-seared and fried carrots with peanut sauce vg \u00a0 \u00a0 \u00a0\u00a013<\/p>\n

Veal, artichokes and black garlic\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a016<\/p>\n

\n

Eggplant parmigiana ravioli, tomato ketchup, taralli and basil oil v\u00a0 \u00a0 \u00a0 \u00a0\u00a023<\/p>\n

Agnolotti del plin with lamb, jus reduction, blueberries and Comt\u00e9 cream\u00a0 \u00a0 24<\/p>\n

Lasagna alla Bolognese\u00a0 \u00a0 \u00a0 23<\/p>\n

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

Gnocchi alla scapece with zucchini cream and chips, apple vinegar gel, and stracciatella v\u00a0 \u00a0 22<\/p>\n

\n

Red berry pavlova with strawberry sorbet\u00a0 v\u00a0 \u00a0 \u00a0\u00a0 11<\/p>\n

Hazelnut cream mille-feuille v\u00a0 \u00a0\u00a0 12<\/p>\n

Thyme-roasted peach, vegan cream and crumble vg \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>

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

House focaccia with Parma Ham AOP and buffalo mozzarella\u00a0 \u00a0 12<\/p>\n

\n

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

White asparagus tartlet, egg cream and lemon mousse\u00a0 v\u00a0 \u00a0 15<\/p>\n

Roasted endive, green shiso, feta, juniper v\u00a0 \u00a0 \u00a0 15<\/p>\n

Heirloom tomato tarte tatin with buffalo mozzarella mousse and balsamic vinegar v\u00a0 \u00a0 16<\/p>\n

Pan-seared and fried carrots with peanut sauce vg \u00a0 \u00a0 \u00a0\u00a013<\/p>\n

Veal, artichokes and black garlic\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a016<\/p>\n

\n

Eggplant parmigiana ravioli, tomato ketchup, taralli and basil oil v\u00a0 \u00a0 \u00a0 \u00a0\u00a023<\/p>\n

Agnolotti del plin with lamb, jus reduction, blueberries and Comt\u00e9 cream\u00a0 \u00a0 24<\/p>\n

Lasagna alla Bolognese\u00a0 \u00a0 \u00a0 23<\/p>\n

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

Gnocchi alla scapece with zucchini cream and chips, apple vinegar gel, and stracciatella v\u00a0 \u00a0 22<\/p>\n

\n

Red berry pavlova with strawberry sorbet\u00a0 v\u00a0 \u00a0 \u00a0\u00a0 11<\/p>\n

Hazelnut cream mille-feuille v\u00a0 \u00a0\u00a0 12<\/p>\n

Thyme-roasted peach, vegan cream and crumble vg \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\" 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=\"2026-05-05T11:17:07+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\":\"2026-05-05T11:17:07+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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