Papillot

The 19th century can be considered the heyday of cooking in the form in which we know it now. The taste of the dishes, their appearance, and presentation began to take first place. Also, one of the important factors was the convenience of eating culinary delights such as poultry and meat on the bone. That's when curl-papers appeared in French restaurants.

Traditionally, chicken wings or rack of lamb are served on the bone. It is customary to eat such dishes with your hands - a knife and fork will leave too much tender meat. But getting your hands dirty in such a matter is easy. Then they began to wrap the bones in paper. People liked this idea, and chefs began to come up with exquisite shapes for paper wrappers. This is exactly how the word “papillote” is translated from French.