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": "Vacherin with vanilla ice cream and strawberry sorbet This magnificent dessert, which would have once graced royal banquets and the grandest tables of the nineteenth century, is still just as impressive.",
  "description": "In this recipe for individual vacherins, you will learn several useful techniques: how to make French meringue, ice cream and sorbet, as well as how to use piping bags to create a beautiful marbled effect.",
  "instructions": [
    "1-The French meringue\nPreheat the oven to 100°C (212°F; gas mark 4 or just below). Put the egg white into a food mixer and whisk. When it begins to foam and thicken, add half the caster sugar and keep whisking, adding the rest of the sugar little by little. Once the whites have been beaten to stiff peaks, gradually fold in the icing sugar with a spatula. Fill a piping bag with the meringue and pipe balls about the size of a clementine onto a baking tray covered with baking parchment. Sprinkle with flaked almonds and a little extra icing sugar. Bake for 1 hour, then remove from the oven. Turn the hot meringues over and, with a small spoon, gently hollow them out, trying not to shatter them. Replace them on the baking tray and cook for another 30 minutes, then remove from the oven and set aside somewhere dry. (See step-by-step method on p. 240.)",
    "2-The vanilla ice cream\nSplit the vanilla pod open lengthways, then put in a saucepan with the milk and heat gently. In a large bowl, whisk the sugar and egg yolks with a hand whisk. Mix in a little of the hot milk, then tip this mixture back into the pan of hot milk and cook over a gentle heat, stirring all the time, until the custard is thick enough to coat the back of a spoon (about 82°C/180°F on a cooking thermometer). Sieve into a bowl, then cool it down quickly by sitting the bowl over a larger bowl of cold water and ice. Remove the vanilla pod, then churn in an ice-cream maker according to the manufacturer's instructions.",
    "3-The strawberry sorbet\nPut the sugar, lemon juice and 80 ml/2½ fl oz of water in a saucepan and bring to the boil, then leave to cool. Wash and hull the strawberries, then blend to a purée and pour into the cold syrup. Transfer the mixture to an ice-cream maker and churn according to the manufacturer's instructions.",
    "4-Finishing off and serving\nFill one piping bag with vanilla ice cream and a second with strawberry sorbet, then put these two bags into a third bag fitted with a fluted nozzle. Squeeze over the meringue hollows to pipe out a marbled whirl of ice cream. Serve in cold bowls and decorate with a few strawberries and raspberries."
  ]
}