Quarantine – No more bars, no more restaurants, no more cafés : what to do ? Notice.

Because with the current situation, going to restaurants and bars in the evening is starting to be missed. By the way, a big thought for all the restaurant and bar owners in Toulouse (and in France of course). But here’s the notice of how to survive without the delights of our palates. Make your own recipes! Then escape by staying at home! 

Food recipes :

Prepare your little stomachs, because the recipes for this article promise to be, how to say it subtly… greedy, very greedy. 
Here is a selection of recipes that will delight your palate and keep you busy! Ready to get out of your daily routine? Go ahead!

Risotto with green asparagus and speck

Ingredients :

  • 350 g Carnaroli rice
  • 350 g green asparagus
  • 1 L vegetable stock
  • 1 shallots
  • 1 glass of white wine
  • Speck ham
  • Butter 
  • Salt and pepper
  • Grated Parmesan cheese

After cleaning the asparagus, cut it into segments of 3 to 4 centimetres. Blanch them for about 5 minutes.

Make a stock with a cube and bring it to the boil. Lower the heat, so that the stock finally remains bubbling. 

Next to it, chop the shallot and fry it over a low heat in a frying pan with butter and olive oil, then add the carnaroli rice and fry for 2-3 minutes. Pour the glass of white wine and let it evaporate. Then add the stock by ladle, waiting for each dose of stock to be absorbed before adding more. 

After 10 minutes of cooking time, add the asparagus and continue to pour the stock until it is soft but fairly firm. Add a little parmesan and butter and let it melt.

In a frying pan fry the speck ham in strips until they are crispy, almost toasted and place them on the risotto. 


Tartiflette :

Ingredients :

  • 1 kg potatoes
  • 200 g smoked bacon 
  • 200 g chopped onion
  • 1 reblochon
  • 2 tablespoons of oil 
  • 1 garlic clove 
  • salt and pepper

Preheat the oven to 200°C (thermostat 6-7).

Peel and slice the potatoes. Fry the chopped onions in a frying pan until they have turned golden brown. Add the potatoes, brown them, then the bacon and finish cooking. 

Cut the reblochon cheese in half. 

Rub your gratin dish with peeled garlic and spread a layer of potatoes with bacon. Place one half of the reblochon on top and then add another layer of potatoes. Finish with the rest of the reblochon (crust on the potato side).

Bake for 20 minutes.

Aubergine noodles with aubergine and confit pork

Ingredients :

  • 300 g of confit pork 
  • 300 g of chinese noodles
  • 1 eggplant
  • 1 drizzle of olive oil
  • 1 stalk of chives
  • 4 tbsp. soy sauce
  • 0.5 tsp. ginger powder
  • Salt & pepper

Wash and dice the aubergine. 

Heat a frying pan with a drizzle of olive oil and fry the minced meat in it for 5 minutes.

Add the aubergine and cover to obtain melting aubergines. Deglaze with soy sauce and add the ginger powder. Sauté the whole thing! Sprinkle the pan with the peeled and minced spring onion.

On the side, cook the noodles for the cooking time recommended on the packet. Remove to a soup plate or bowl and add the pork with the aubergines on top. 

Bar recipes :

A difficult day cannot resist a good cocktail with friends! And what better way to travel without leaving home than to stimulate your senses? 
Get out your best glasses and your shaker! It’s going to shake!

Le Moscow Mule : 


  • 120 ml of Vodka
  • 30 ml of lime juice
  • 240 ml of ginger bear
  • Ice cubes

Pour the vodka and lime juice into your beaker (a copper must-have for a Moscow Mule) and top each glass with ginger beer. 

Mix and decorate your cup with a slice of lime and a sprig of fresh mint.

Aperol Spritz : 


  • Ice cubes
  • Aperitif spritz
  • Prosecco
  • Sparkling water
  • Orange quarters. 

Fill a stemmed glass with ice cubes. Pour in Prosecco and Aperol in equal parts and add a dash of sparkling water. Garnish with a slice of orange. And you’ve got a cocktail in no time at all!

Espresso Martini : 


  • 4 cl of vodka
  • 1.5 cl coffee liqueur
  • 1.5 cl sugar syrup
  • 1 espresso

Pour the vodka, coffee liqueur, sugar syrup and 1 espresso into a shaker. 
Add about 10 ice cubes and shake for 15 seconds. Strain the mixture into the glass through a cocktail strainer. 
Decorate your glass with 3 coffee beans.

Gin tonic Floral :

Ingredients : 

  • 4 cl of Gin (preferably dry)
  • 2 cl violet liqueur 
  • A bottle of Schweppes Premium Mixer (with Lavender and Orange)
  • A pink grapefruit
  • A slice of lime
  • Ice cubes

Pour the violet liqueur and gin into a tumbler (large glass). Add the Schweppes Premium Mixer with Lavender and Orange and complete with a zest of pink grapefruit. Mix gently. Decorate your Gin Tonic with a slice of lime. 

Coffee recipes

These are seasonal recipes. You know, the ones that make you want to dive under a plaid and watch “The Holiday” for the 1000 times. We may not be able to stay at home with Jude, but you can have a cocooning drink! 

White Mocha :

Ingredients : 

  • 75 ml coffee
  • 75ml milk
  • 6 white chocolate squares
  • Vanilla extract
  • 1/2 teaspoon of coffee 

Boil the milk in a saucepan and add the white chocolate squares and vanilla extract. Mix and pour into a mug and then add your espresso.
Nothing could be simpler and yet what a pleasure!

Pumpkin Spice Latte :

Ingredients :

  • 250 g semi-skimmed milk
  • 2 Espresso espressos
  • 2 tbsp pumpkin spice syrup
  • Chantilly
  • Powdered cinnamon for decoration

To make homemade pumpkin spice syrup :

Simply heat 100 g of pumpkin puree with 280 g of caster sugar and 250 g of water. This will form a syrup that you can flavour with spices according to your taste. Here are the usual dosages: 1/2 teaspoon powdered cinnamon, 1/2 teaspoon powdered ginger and 1/4 teaspoon nutmeg. 

For the drink :

Heat the milk and reserve. Pour the pumpkin syrup into a glass and add the two espressos, mix well. Add the hot milk and mix well. To imitate the Starbucks Pumpkin Spice latte you can add a nice dome of whipped cream. Sprinkle with cinnamon powder and enjoy!

Viennese Chocolate : 

Ingredients :

  • 200 g Dessert chocolate
  • 1 L of milk 
  • Chantilly 

In a saucepan, melt the chocolate over low heat with two tablespoons of milk. Mix together. 
Incorporate the rest of the milk while heating. Mix.
Pour the hot chocolate into cups and cover them with a dome of whipped cream. 

Voilà! We hope that our special instruction manual « no more bars, no more restaurants, no more coffee: what to do?” has inspired you! We certainly did! So, be hearty and respect the barrier gestures ! 

We’ll soon meet you all together at the restaurant (click here to read our list of favourite restaurants), in our Ville Rose!  

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