papillote

Papillote is a cooking technique in which ingredients are sealed inside a parchment paper or foil packet and cooked by steam. The method, often described in French as en papillote, relies on the trapped moisture to gently cook the food and concentrate flavors. The wrapper is sometimes referred to as the papillote, and the technique is associated with light, aromatic preparations.

Technique and practice

A sheet of parchment or foil is cut large enough to enclose the ingredients. Aromatics such as herbs, garlic, citrus, and a small amount of liquid (wine, stock, or oil) are placed beneath and around the main item, commonly fish (such as salmon or cod), chicken, shellfish, or vegetables. The packet is folded and sealed tightly to create a closed envelope. The parcel is baked or steamed, allowing the contents to cook in their own steam. The parchment may puff as it traps heat, and the dish is typically finished by opening the packet to release aromas and, in some cases, a brief final broil for color.

Variations and purposes

Papillote is favored for seafood and delicate proteins because it yields moist, flavorful results with minimal added fat. It also allows cooks to customize flavors within a single packet, using ingredients like herbs, edible citrus, and white wine. The method can be adapted with foil instead of parchment, though parchment is preferred for flavor and presentation. Serving is often done by presenting the unopened packet at the table or plating after opening.