Papillote is a French culinary term for paper, that is:

1. frilled to be used in decorating the ends of bones of certain poultry and meats; and
2. buttered or oiled to be used in wrapping fruits, meats and other food for cooking

It is usually a wrapping of parchment paper around fish or meat used for cooking to retain the moisture in the food.

Papillote is pronounced as "pa pee yote"

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