The French word for a paper frill used to decorate the tips of rib bones, such as those on crown roasts. At the table, the paper is slit and peeled back to reveal the food.

The term 'en papilotte' is used to describe a dish cooked in a parcel that protects the food from the high heat of the oven and keeps in the aroma and flavour. Greaseproof paper is the best wrapping to use because foil doesn't puff up as well.