This classic paper parcel preparation technique came after 1847, when two French scientists Jean-André Poumarède and Louis Figuier invented a chemical treatment process for plant-based paper. The parcel is typically made from folded parchment or baking paper to hold in moisture while steaming the food. It is folded into a pocket by overlapping pieces of paper tightly around the food to create a seal.
French for “enveloped in paper”, or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote (in paper).
Ah, a double-storey high Muslim-owned floran themed brasseries called “The Secret Garden” located in the heart of Kampong Gelam.
The Secret Garden Focused on the French-inspired cuisine with an enchanting floral installation as the backdrop.