Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Creamy crayfish soup Accompanied by chives","ingredients":"For the recipe : crayfish (3 pounds 4 ounces),shallot,clove of garlic,sprig of flat-leaf parsley,tablespoon of olive oil,butter (0.71 ounce or 1 1/2 tablespoons),black peppercorns,cognac (1/3 cup plus 1 tablespoon),carrots (about 2 large or 3 small),shallots (about 6),cloves of pink garlic,fennel bulb,ripe tomatoes (about 1 1/2 small),tablespoon of olive oil,butter (0.71 ounce or 1 1/2 tablespoons),tablespoon of tomato paste,dry white wine (4 teaspoons),light cream (3/4 cup plus 1 tablespoon),white chicken stock (2 cups),sprigs of fresh thyme,sprig of fresh tarragon,dried fennel stick,butter (0.71 ounce or 1 1/2 tablespoons),salt,freshly ground pepper,bunch of chives,soft (semi-) whipped cream,cognac (1 teaspoon)","instructions":"Rinse the crayfish under cold water. Devein them by pricking the tail fin with a toothpick to extract and remove the black vein (intestine). Next, separate the heads and claws from the tails. Place them in two different strainers to drain. Slice the unpeeled shallots into 3mm (1/8 inch) thick rounds. Crush the garlic clove and gently press the parsley sprig with your hands.\nIn a Dutch oven, heat the olive oil and sear the crayfish tails. Once they turn a vibrant red, reduce the heat and add the butter, shallot, garlic, parsley, and peppercorns. Deglaze the pot with cognac and cover it with a damp cloth. Let rest for several minutes. Peel the tails while they remain warm.\nUsing scissors, cut up the crayfish heads and claws. Peel and slice the carrots, shallots, and garlic, and slice the fennel. Chop the tomatoes into chunks; set aside.\nHeat the olive oil in the Dutch oven and sear the crayfish pieces over high heat. Once they turn red, reduce the heat and add the butter. Incorporate the carrots, shallots, garlic, fennel, and tomato paste, cooking until the vegetables soften.\nDeglaze the pan with white wine and allow it to reduce completely. Add the cream, then cover the mixture with chicken stock.\nAdd the thyme, tarragon, dried fennel stick, and chopped tomatoes. Simmer for 25 minutes, skimming periodically. Remove from heat and set aside one-quarter of the liquid for diluting the soup later. Discard the herbs, fennel, and crayfish heads and claws. Use a handheld blender to blend the soup, pressing it firmly through a conical strainer into a saucepan.\nBrown the crayfish tails in the butter and adjust the seasoning. Snip the chives. Arrange the crayfish tails in a bowl, adding a quenelle of soft whipped cream and the chives. Reheat the soup if desired, adjust the seasoning, add the cognac, and lightly beat before serving the soup separately.","region":"FR"}