En Papiawesome
Jun 27, 2008 Illinois, chefs, restaurants
Not to be confused with the famous version, at Erato on Main last night, while Kevin Willmann was away at the STL Mag A-List awards claiming his Reason to Take a Drive victory, sous chef Jon Olson was serving up Gulf Pompano en Papillote with shaved fennel, local baby onions, Oregon white truffle & farm butter.
I’m sure the majority of you are familiar with en papillote, but for those that are not, it is a French method for cooking delicate foods inside parchment paper. These days you will see some people cheat by using foil instead, but traditionally you cut a heart shape out of parchment, place the contents on one side (generally fish; vegetables; and some sort of oil, butter or sauce to keep it moist), fold it in half, fold over the seams to seal it, and bake it in the oven. The gist is that the food actually steams which results in an extremely moist outcome.
I have had three en papillotes
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Tags: Edwardsville, en papillote, Erato on Main, Jon Olson, Kevin Willmann, pompano
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