What cooking style is characterized by the use of flour and butter?

The cooking style characterized by the use of flour and butter is A la Meuniere. This French technique often involves dusting fish or other proteins with flour before cooking them in butter. The term "Meuniere" translates to "miller's wife," which refers to the traditional method of preparing fish by lightly coating it in flour and then sautéing it in butter until it is golden brown. This method not only enhances the flavor of the dish but also creates a delicious, slightly crispy crust that complements the tender protein inside. Additionally, the browned butter that results from this cooking process adds a nutty, rich flavor to the dish, making it a classic preparation style in French cuisine.

The other options represent different cooking methods that do not specifically rely on the combination of flour and butter. En Papillote refers to cooking food in a folded pouch, typically parchment paper, allowing it to steam in its own juices. Sous Vide is a low-temperature cooking technique in a vacuum-sealed bag in a water bath, while poaching involves cooking food gently in simmering liquid. None of these styles emphasize the use of flour and butter as a staple component in the same way that A la Meuniere does.