pah-pee-YOHT, PAH-peh-loht] 1. The French word for a paper frill used to decorate the tips of rib bones, such as those on crown roasts. 2. En papillote refers to food baked inside a wrapping of greased parchment paper. As the food bakes and lets off steam, the parchment puffs up into a dome shape. At the table, the paper is slit and peeled back to reveal the food.

Papillote is a French cooking technique. A papillote is a case that is made either of foil or greaseproof paper in which meat or fish is cooked. It is usually meant for individual servings. This method of cooking saves a lot of cleaning up and at the same time you get the nutrients, flavours and aroma sealed in the case. It makes cooking a breeze because you can prepare the packets ahead and refrigerate them until cooking time.

(French) Cooked in foil or parchment paper to seal in flavor, then served and cut open at table.

French term for fancy paper shapes and ruffles used to hide the ends of chop bones.