You could be forgiven for wondering what the point of cooking en papillote (in which food is enclosed in a paper parcel), actually is.
It is visually impressive – the paper can end up looking aged, like old parchment, because of the toasting it undergoes – and there’s a bit of theatre as the parcel is opened and a rush of good smells fills the air.
But these are superficial advantages. The taste is the thing. What you end up with is a dish much more than the sum of its parts.
Read more on telegraph.co.uk