{"id":91,"date":"2023-12-15T15:01:34","date_gmt":"2023-12-15T15:01:34","guid":{"rendered":"https:\/\/adamiparis.com\/?page_id=91"},"modified":"2026-06-02T18:50:44","modified_gmt":"2026-06-02T18:50:44","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 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

Broad bean tartlets with Greek yogurt and lemon v\u00a0 \u00a0 14<\/p>\n

Saut\u00e9ed green beans with smoked duck breast and fermented cherries\u00a0 gf\u00a0 \u00a0 17<\/p>\n

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

Fennel, celery, Granny Smith apple, Japanese vinaigrette, nori seaweed and sea milk v \u00a0 \u00a0\u00a015<\/p>\n

Veal, artichokes and black garlic\u00a0 \u00a0 16<\/p>\n

\n

Eggplant parmigiana raviolo, 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

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

Gnocchi all\u2019assassina, cream of buffalo mozzarella, chili oil and garlic v\u00a0 \u00a0 \u00a0 22<\/p>\n

\n

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

Broad bean tartlets with Greek yogurt and lemon v\u00a0 \u00a0 14<\/p>\n

Saut\u00e9ed green beans with smoked duck breast and fermented cherries\u00a0 gf\u00a0 \u00a0 17<\/p>\n

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

Fennel, celery, Granny Smith apple, Japanese vinaigrette, nori seaweed and sea milk v \u00a0 \u00a0\u00a015<\/p>\n

Veal, artichokes and black garlic\u00a0 \u00a0 16<\/p>\n

\n

Eggplant parmigiana raviolo, 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

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

Gnocchi all\u2019assassina, cream of buffalo mozzarella, chili oil and garlic v\u00a0 \u00a0 \u00a0 22<\/p>\n

\n

Mascarpone cream, strawberry ice cream and Cl\u00e9ry strawberries v \u00a0 \u00a0\u00a0\u00a013<\/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=\"2026-06-02T18:50:44+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\":\"2026-06-02T18:50:44+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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