DAILY STATISTICS HERE

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✏️ Daily update – National

CONTAMINATIONS
This Saturday 28 August, 17,590 new cases of Covid-19 were recorded in 24 hours, according to figures from Santé publique France, bringing the total number of confirmed cases since the beginning of the epidemic to 6,728,858. The positivity rate, which measures the number of positive cases in relation to the number of people tested, stands at 2.9%.

HOSPITAL ADMISSIONS
The critical care services, which treat the most serious forms of the disease, received 2,259 people, compared to 2,270 the day before.

DEATHS
75 people have died of Covid-19 in hospitals in the last 24 hours, bringing the total number of deaths in this epidemic in France to 114,157.

VACCINATION
To date, 48,356,975 people have received at least one dose of vaccine, i.e. 71.7% of the total population, and 43,490,579 people have had a complete vaccination schedule, i.e. 64.5% of the total population.

✏️ Daily update – Regional

It is in the Aude and the Pyrenees-Orientales that half of the deaths linked to Covid-19 this Saturday were recorded in Occitanie.

In Aude, this Saturday evening, there were 89 people hospitalised (-3 in 24h) including 14 in intensive care (-3) and 63 in conventional hospitalisation (+1).
Three people died of Covid in the department in one day, bringing the number of victims of the disease since March 2020 to 393.

In the Pyrénées-Orientales, 118 people were hospitalised (-6 in 24 hours), including 19 in intensive care (-2) and 53 in intensive care (-3).
380 people have died from Covid-19 in the Pyrénées-Orientales, including three on Saturday alone.

In Occitanie, 1,194 people are hospitalised (-22 in 24 hours) including 298 in intensive care (-8) and 621 in conventional hospitalisation (-13).
4,918 inhabitants of the region died from Covid-19, including 12 this Saturday.

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▫️ FOOD & DRINKS

Pommes de terre nouvelles au vin blanc

🔸 Ingredients

1kg new potatoes (small size)
4 cloves of garlic
1 sprig of thyme
1 chicken stock
15cl dry white wine
sunflower or grape seed oil
Guerande salt, freshly ground pepper
1 bay leaf
1 salted butter

🔸 Method

STEP 1
Wash the potatoes and drain them. Do not peel them.

STEP 2
Leave the garlic cloves in the jacket (do not peel)

STEP 3
Wash the sprig of thyme.

STEP 4
Place the chicken stock cube in 1/2 litre of water. Microwave for 2 minutes and let it melt.

STEP 5
Melt the butter and oil in a non-stick pan and fry the potatoes for 10 minutes. Brown them on all sides.

STEP 6
Add garlic, thyme, bay leaf, pepper and dry white wine. Reduce by 1/4.

STEP 7
Moisten the potatoes with the chicken stock.

STEP 8
Cook, uncovered, until the liquid has almost evaporated (it will thicken at the end until it caramelises).

STEP 9
Salt sparingly and serve.

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