Adami, fresh pasta and Italian small plates in Pigalle

Pigalle is getting Italian with the opening ofAdami, a contemporary Italian restaurant named after Paolo Adami, the man who opened the first pasta factory in Venice in 1740, with the sole obligation, on the part of the city, to pass on his manufacturing secret to the Venetians in order to perpetuate this know-how.

And so, almost 300 years later, this same know-how is to be found on the plates of this new restaurant opened by Christopher Kelsey. The originality of the menu lies in the size of the plates of fresh pasta, offered in shareable format. A way of discovering a range of traditional recipes with a contemporary twist in the course of a single meal, without having to settle for a plate of pasta all to yourself.

Prepared daily, Adami's fresh pasta evolves with the seasons and is as naughty as it gets: ricotta gnocchi à la Nerano (16€) for vegetarians, caramelle stuffed with rabbit à la Cacciatora and goat's cheese (17€), spaghetti à la guitare, garlic and red shrimp (19€), it glides right along.

But Adami also offers other seasonal specialties from the Botte, each with a touch of originality, such as this pea , strawberry and guanciale pairing (12€), roasted cauliflower, licorice and hazelnut (11€), white asparagus, kiwi and Cynar (12€), or langoustines in a melon and basil soup (14€).

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For desserts, the homemade ice creams turbiné à la minute will be ideal for sunny days, but in the meantime, we're happy to opt for the strawberry, almond and lemon cream soup (10€); flavors that we hope will finally bring the sun to the capital.

OnAdami 's large tables or at the counter alongside the open kitchen, you can toast to your heart's content with cocktails, digestifs from Italy and a handful of European wines.