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"