En papillote

En papillote (lit. in paper or in parchment) is a simple French technique of preparing food that’s been carefully wrapped in paper packets by moist-heat cooking. This unique cooking method helps trap steam inside the paper packets, allowing for the food to cook in its juices and retain all the flavors, aromas, and nutrients.

Food prepared this way comes out moist, tender, and packed with flavor. Traditionally, the food is enclosed in parchment paper, though aluminum foil or paper bags are often used instead. Cooking en papillote is typically done in an oven, but a steamer, a metal plate, or even a grill may also be used.

A wide variety of foods may be prepared using this technique, though seafood, vegetables, and poultry are said to deliver the best results. Other typical ingredients that are often cooked en papillote include certain types of cheese, eggs, pasta dishes, mushrooms, desserts, and various dough-based specialties.

Although it usually does not require the addition of oil or other liquids, this technique may optionally call for a drizzle of oil, wine, vinaigrette, lemon juice, or soy sauce, depending on the food that is being cooked. In Italy, this cooking method is known as al cartoccio.