About Georges Billon

Georges Billon

Georges Billon honed his culinary skills in Lyon, Cannes, and Roye before moving to Corsica, where he worked as sous chef at the Sofitel Porticcio. He then served as the chef of the Michelin-starred restaurant at the Grand Hôtel de Cala Rossa in Porto Vecchio, Southern Corsica for more than two decades. He contributed to the cookbook Great French Chefs and Their Recipes.

Roasted Stuffed Partridge and Myrtle with Chestnut Polenta

Roasted partridges are filled with sausage -mushroom stuffing and served with polenta. Chicken can be substituted for the partridges, but be adventurous and try the partridge.

  • Quick Glance
  • 1 H, 30 M
  • 1 H, 30 M
  • 0
Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail