{"id":91,"date":"2023-12-15T15:01:34","date_gmt":"2023-12-15T15:01:34","guid":{"rendered":"https:\/\/adamiparis.com\/?page_id=91"},"modified":"2026-04-21T18:09:13","modified_gmt":"2026-04-21T18:09:13","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

Beetroot and Greek feta with bird\u2019s eye chili\u2013infused olive oil \u00a0v\/gf\u00a0 \u00a0 13<\/p>\n

Flamb\u00e9ed mackerel with marinated cucumbers, Breton buttermilk, dill and lime \u00a0 \u00a0\u00a017<\/p>\n

Perfect egg with a potato and leek mousse, Parmesan tuile\u00a0 v\u00a0 \u00a0 13<\/p>\n

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

Pea tartlet with cuttlefish, lemon sauce and cuttlefish ink\u00a0 \u00a0 15<\/p>\n

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

\n

Jerusalem artichoke berlingots, onion broth, truffle shavings and cocoa v\u00a0 \u00a0 21<\/p>\n

Tortelloni filled with sea bass and Swiss chard with a lemon sauce\u00a0 \u00a0 \u00a0 \u00a0 24<\/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

Vanilla panna cotta, strawberries, mint powder and chocolate crumble v\u00a0 \u00a0\u00a0 11<\/p>\n

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

Pineapple carpaccio, lemon and basil sorbet v\/gf\u00a0 \u00a0 11<\/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

Beetroot and Greek feta with bird\u2019s eye chili\u2013infused olive oil \u00a0v\/gf\u00a0 \u00a0 13<\/p>\n

Flamb\u00e9ed mackerel with marinated cucumbers, Breton buttermilk, dill and lime \u00a0 \u00a0\u00a017<\/p>\n

Perfect egg with a potato and leek mousse, Parmesan tuile\u00a0 v\u00a0 \u00a0 13<\/p>\n

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

Pea tartlet with cuttlefish, lemon sauce and cuttlefish ink\u00a0 \u00a0 15<\/p>\n

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

\n

Jerusalem artichoke berlingots, onion broth, truffle shavings and cocoa v\u00a0 \u00a0 21<\/p>\n

Tortelloni filled with sea bass and Swiss chard with a lemon sauce\u00a0 \u00a0 \u00a0 \u00a0 24<\/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

Vanilla panna cotta, strawberries, mint powder and chocolate crumble v\u00a0 \u00a0\u00a0 11<\/p>\n

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

Pineapple carpaccio, lemon and basil sorbet v\/gf\u00a0 \u00a0 11<\/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=\"2026-04-21T18:09:13+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\":\"2026-04-21T18:09:13+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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