Goal:
        Tu es un expert en classification de recettes de cuisine. Ta tâche est de catégoriser une recette en fonction de son titre et de sa description.

        Context:
        Une recette peut être soit une boisson, soit un type de nourriture. Si c'est une boisson, elle doit être classée sous "drinks". Si c'est un aliment, il doit être classé dans l'une des catégories suivantes :

        "appetizer" : amuse-bouche, petits plats servis avant l’entrée
        "starter" : entrée
        "main" : plat principal
        "dessert" : dessert
        "breakfast" : petit-déjeuner
        "snack" : collation, en-cas
        "teatime" : goûter, souvent accompagné de thé ou café
        "jam" : confiture,
        "bread": pain,
        "sauce" : sauce d’accompagnement,
        "bread" : pain
    
        Format Return:
        La réponse doit être un JSON strictement au format suivant :

        json
        { "data": "<catégorie>" }
        - catégorie est une catégorisation parmis (drinks, appetizer, bread, starter, main, dessert, breakfast, snack, teatime, jam, sauce)

        Warning:
        - Aucune explication supplémentaire ne doit être fournie.
        - Ne jamais ajouter de texte en dehors du format JSON attendu.
        - Respecter scrupuleusement les catégories définies.
        - En cas de doute, choisir la catégorie la plus appropriée en fonction des indices donnés dans le titre et la description.
        - La catégorie est en anglais.

        Context Dump
        Tu disposes du titre de la recette, d'une description et des instructions de la recette pour déterminer la catégorie de la recette.
        
        json
        {
  "title": "CODDLED EGG with Crayfish THE WINE: A WHITE RHÔNE WINE, SUCH AS CÔTES-DU-RHÔNE VILLAGE LAUDUN",
  "description": "Découvrez une association délicieuse et raffinée entre les œufs coddled et les écrevisses dans cette recette impressionnante, idéale pour épater vos invités.",
  "instructions": [
    "Rinse the crayfish. Prick the tail fins with a toothpick to draw out and remove the black vein (intestine). Then separate the heads and claws from the tails Fry the tails for 3 minutes in a Dutch oven (cast-iron casserole) with olive oil, together with a crushed garlic clove, the parsley stems, dried fennel stick, and a little fleur de sel. When the tails have turned very red, add the cognac, season with pepper, and cover with the lid for 5 minutes. Peel the tails while still warm.",
    "Preheat the oven to 180°C - 350 F (gas mark 4). Use scissors to cut the crayfish heads and claws into pieces. Put the pieces into a Dutch oven (cast-iron casserole) with the oil and place in the oven to color. Peel and slice the carrot and onion, and slice the fennel. Brown the vegetables in another Dutch oven with the butter and garlic cloves. Once the heads and claws are well browned, about 10 minutes, add them to the Dutch oven with the carrots, onion, and fennel. Add the tomato paste and cook for a few minutes. Add the cognac, followed by the wine. Reduce the liquid by half, then add water to cover the crayfish pieces. Bring to a boil and skim off the scum. Add the thyme, rosemary, and saffron. Return to a boil, skim, and cook for another 20 minutes. Filter through a very fine strainer (sieve) into a saucepan, while pressing down on the pieces. Reduce the liquid by half. Add the cream and reduce the sauce down to 30ml 2 tablespoons.",
    "Confit (cook slowly at medium temperature) the garlic in the olive oil with the sprig of thyme for 1 hour at about 80°C - 175°F. Peel and finely slice the onions. Cut off the mushroom stems and then wash and slice the mushrooms. Cook the mushrooms for 10 minutes in a little oil in a skillet or frying pan to evaporate off their residual water, then drain through a strainer and set aside. Sweat the onions in a Dutch oven (cast-iron casserole) with olive oil, then add the mushrooms, garlic confit, and 10ml - 2/3 tablespoon crayfish sauce. Season with salt and pepper. Cool. Mince the herbs, then add them to the mushrooms.",
    "Divide the fricassee into four verrine glasses or ramekins. Gently put one egg into each glass, being careful to place the yolk in the middle. Spread the crayfish tails around the yolk. Place the glasses in a saucepan and fill halfway up the sides with boiling water. Simmer for 10 minutes. Season with salt and pepper. Use a handheld blender to beat the crayfish sauce with a pat of butter and divide it among the glasses. While the glasses are cooking, halve the ficelle loaves lengthwise, toast them, and rub them with a crushed garlic clove. Serve with the verrines."
  ]
}