Your Friday French Fundamentals: Papillote

October 26th, 2012

pa·pil·lo·te [pä-pē-ˈyōt]

The mix-up: Commonly mistaken for papillon, or a butterfly.
Actual meaning: En papillote is a method of cooking in which the food is put into (or cocooned within) a folded pouch or parcel made of parchment paper, then baked.
Food for thought: When the moisture in the pouch starts to evaporate, the folds trap the steam, infusing the dish with flavor.
 
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Food Pyrenees is a boutique culinary travel company specializing in all-inclusive field trips to Southwestern France for curious foodies. Our blog, The Dish, offers food for thought by tour curator Aurelie Brown.

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