En Papillote – Dishes Cooked While Enclosed in a Wrapping to Keep all the Flavors in.

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

Just opened, chicken en papillote.

Photograph courtesy of Isabelle Hurbain-Palatin

www.flickr.com/photos/ipalatin/7577694658

 

Dishes that are prepared en papillote are wrapped in parchment paper (grease-proof paper), aluminum foil or the see-through Carta Fata cooking film and then cooked in an oven.  Inside the wrapping will be all the herbs, spices and vegetables. The bag puffs up while cooking but remains sealed, and all the moisture and flavors remain. Restaurants that offer dishes en papillote open them in front of the diner.  The release of the aroma creates a sensory moment that other cooking techniques cannot match.

  

Salmon with Chanterelle mushrooms.

Photograph courtesy of Cardiallac

En Papillote on French Menus:

Crevettes et Citronnelle en Papillote de Feuille de Bananier – Shrimps flavored with lemon grass, wrapped and cooked inside banana leaves.

 

Filet de Loup en Papillote aux Petits Légumes et Tomates Séchées  - A filet of European sea bass cooked en papillote with baby vegetables and dried tomatoes.

  

Halibut en papillote

Photograph courtesy of stu_spivack

www.flickr.com/photos/stuart_spivack/3557374943/

 

Filet de Truite en Papillote, Sauce Citron Vert –  A filet of trout cooked en papillote with a lime sauce.

Pommes de Terre En Papillote – Potatoes in their jackets cooked inside aluminum foil.

   

Poulet en Papillote de Feuilles Aromatiques – A young chicken cooked inside aromatic leaves.

    

Crystal papillote with shrimps, baby vegetables, and soy sauce.

Papilles et Pepites par Jean-Philippe Zabka

 

Some dishes prepared en papillote may be cooked in a thin pastry or in vegetables like escarole, which has broad leaves. In the French Caribbean and Indian Ocean islands and in fusion dishes banana leaves may be used.

(Papillote is also the French name used for the paper frills you may see on the top of  cutlets or chops).

Connected Posts:

   

Bar or Loup - European Sea Bass. Bar on French Menus. Searching for the Most Popular Fish in France.

   

Cabillaud - Cod, the Fish. Cabillaud is Fresh Cod, Morue is Rehydrated Cod. Cod on French Menus. Cod is the Most Popular Fish in France.

 

Crevettes - Shrimps and Prawns on French Menus. Shrimps and Prawns are Some of the Many Tasty Crustaceans seen in French Cuisine.

 

Flétan (fletan)– Halibut, the fish.

 

Langoustine – The Dublin Bay Prawn, Scampi or Norwegian Lobster on French Menus.

 

Citron – The lemon; the fruit behind many of France’s culinary successes. Also the Citron Vert - Lime, the Cedrat – the Citron, the Combava – the kaffir lime and the Chadec - the Pomelo.

   

Rouget Barbet and Rougets de Roche, Red Mullet and Striped Red Mullet, the Fish on French Menus.

   

Truite - Trout, the Fish. Trout on French Menus

Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 470 articles that include over 4,000 French dishes with English translations and explanations.  Just add the word, words or phrase that you are searching for to the words "Behind the French Menu" and search with Google or Bing.

Behind the French Menu
by
Bryan G. Newman 
behindthefrenchmenu@gmail.com
Copyright 2010, 2017, 2023.

Suc – The Juice from Herbs and other Plants. The Cooking Juices from Meat, Poultry, Fish, and Seafood. Suc in French Cuisine.

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com

Botanique on the Rocks

Sucs en Herbe 

Photograph courtesy of Club Soda Guide

www.flickr.com/photos/clubsodaguide/34924215243/

   

Sucs de Cuisson - Cooking Juices.

Sucs de Plantes Fraîches  - The juices of fresh plants

Sucs de Plantes Bio –  The juices of  organically farmed plants

Sucs en Herbe  - The juices from herbs and spices.

   

Suc is pronounced sook.
  

Suc or sucs will be on the menu when the chef is using cooking juices of all kinds. French cuisine revels in the pure, clear taste that the juice from plants and herbs provide.  These juices provide tastes that the whole plant hides and they may be the heart of a masterpiece. Other tastes come from the sucs de cuisson, the cooking juices of meats, poultry, seafood or fish.

Some plants overflow with juice, like the tomato.  On a menu listing, the chef may decide to call the juice, sucs de tomate, rather than the less exciting name jus de tomate. Nevertheless, most plant-based sucs, juices, are not as easily obtained as tomato juice.

 

Suc on French Menus:

Bœuf Black Angus Grillé, aux Herbes et Suc à l'Estragon – A grilled Black Angus steak flavored with herbs and tarragon juice.

     

Tarragon ice cream, black currant mousse.

Photograph courtesy of David McSpadden

www.flickr.com/photos/familyclan/15931344416/

   

Carpaccio de Langoustines Fumées, Brunoise de Légumes, Glace aux Sucs de Carapaces – A carpaccio made from the smoked meat of Dublin Bay Prawns, the real scampi, served with vegetables prepared in cubes and glazed with the juices from the shells of crustaceans. (French cuisine has rules that determine the exact way vegetables should be cut. Each cut has a name that represents a different size or shape, and most French diners know them all. Brunoise indicates cubes 5mm x 5mm x 5mm).

    

Côte de Veau de Dordogne, Morilles Crémées, Amandes, Oseille, Sucs de Cuisson – A bone-in rib steak of veal from the Dordogne served with a sauce made from creamed morel mushrooms, almonds, sorrel, and the veal's natural cooking juices.

   

Mackerel with garlic sauce and lemon juice

Photograph courtesy of Lucia Sanchez

www.flickr.com/photos/gusilu/3356254182/

   

Darne de Merlu au Suc de Persil – A thick cut of hake, the fish,  flavored with the parsley juice.

Filet de Bar Rôti aux Sucs de Crustacés et Linguine – Roasted European sea bass flavored with juices from the shells of crustaceans and served with linguine. (Linguine is the oval-shaped pasta that looks somewhat like  flattened spaghetti).

Noix de St-Jacques Dieppoise à la Plancha, Gnocchi Frais aux Sucs de Truffes – Meat of the king scallop brought from the fishing port of Dieppe, on the coast of Normandy, braised on the plancha and served with fresh gnocchi flavored with truffle juices.

  

Parsley

Photograph courtesy of Jason Parker-Burlingham

www.flickr.com/photos/nooks/2946414394/

  

Soufflé Glacé au Grand Marnier et Sucs d'Agrumes – A soufflé glazed with Grand Manier and flavored with citrus juices.

   

Outside of France, some diners believe that French chefs take the very best of everything and throw a lot away.  That is not true.  French chefs work hard to make their creations taste differently with scents that will make your mouth water. They use fruits and vegetables from their peel to their pips, their pits.  The cooking juices from meats, poultry, seafood, and fish are also used.  Chefs will scrape the sugars and the browned pieces left in a roasting dishes or frying pans and use them to make sauces, the sucs de cuisson.

    

Braised abaloni, pear and abalone juices,

chicken skin chip, truffle panade, pear and cress duxelles, cress.

Photograph courtesy of Two Helmets Cooking

www.flickr.com/photos/34338566@N08/5534543757/

Connected Posts :
    

Ail - Garlic. Garlic in French Cuisine.

  

Amande – The almond, the nut. Almonds in French cuisine.

 

Bar or Loup - European Sea Bass. Bar on French Menus. Searching for the Most Popular Fish in France.

 

Carpaccio on French Menus.

 

Coquilles Saint-Jacques and the Vanneaux or Pétoncle. The King Scallop and the Queen Scallop on French Menus. The Coquilles Saint Jacques, and the Vanneaux or Pétoncle in French Cuisine.

 

Cresson, Cresson de Fontaine - Watercress on the French Menu.

Cuisine à la Périgourdine - Dining in the Four Colors of the Dordogne-Perigord.

  

Duxelles on French Menus. Duxelles in French Cuisine.

Estragon - Tarragon. Tarragon, the herb, in French Cuisine.

 

Glace – Ice-cream. Ice-cream on French Menus. Glacé and Glacée are Desserts That are Frozen, Iced, Chilled or Glazed.

 

Jus – Fruit or Vegetable Juice and/or a cooked dish’s natural juices on French Menus.

 

Langoustine – The Dublin Bay Prawn, Scampi or Norwegian Lobster on French Menus.

 

Morille, the Morel Mushroom. Morel mushrooms on French Menus. The Mushrooms of France V.

 

Persil - Parsley in French Cuisine. Parsley on French menus.

 

Soufflé - A Soufflé. Soufflés on French Menus. Soufflés in French Cuisine.

 

The Plancha or Planxa in French Cuisine. The Plancha on French Menus.

 

Truffe - Trufflles. Truffles on French Menus. Truffles Oils and Truffles Essences.

  

Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 470 posts that include over 4,000 French dishes with English translations and explanations.  Just add the word, words or phrase that you are searching for to the words "Behind the French Menu" and search with Google or Bing.

Behind the French Menu
by
Bryan G. Newman 
Copyright 2010, 2017, 2023.
behindthefrenchmenu@gmail.com