What is the culinary term for a dish cooked and served in its own cooking vessel?

The culinary term that describes a dish cooked and served in its own cooking vessel is en papillote. This technique involves wrapping food, typically fish or vegetables, in a pouch made from parchment paper or aluminum foil. The dish is then baked, allowing the food to steam in its own juices, which enhances flavors and retains moisture. This method not only allows for an individual presentation but also adds a dramatic flair when serving, as the pouch can be opened at the table to release aromatic steam.

In contrast, à la carte refers to a menu style where dishes are ordered separately rather than as part of a fixed meal. Braised pertains to a cooking method that combines both wet and dry heats, typically involving searing and then slow-cooking food in liquid, but does not involve serving in the original cooking vessel. Gratinee refers to a dish that is topped with a crust, often of cheese or bread crumbs, and browned in the oven, rather than being served in its cooking vessel.