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.
Have you come across some unruly French words? Please share them in the comments or send us an email and we’ll feature them in later posts.

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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.

Aurelie Brown