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": "Hare Civet of Beauce Hare with Fall Vegetables and Porcini",
  "description": "Discover the rich flavors of a traditional civet of hare, perfectly complemented by fall vegetables and porcini mushrooms. This time-honored recipe results in a hearty dish that celebrates the essence of game cooking.",
  "instructions": [
    "Preheat the oven to 140°C - 275°F. Line the bottom of a Dutch oven (cast-iron casserole) with the fatback and arrange the forequarters over it.",
    "Add the unpeeled garlic, the ground pepper, thyme, and crushed juniper berries. Cover with more fatback and add the wine.",
    "Cook for 3 hours. Debone and shred the meat. Set aside the cooking liquid.",
    "Chop the carcass into small pieces, and peel and slice the shallots.",
    "Heat a little oil in a Dutch oven and brown the carcasses. When they begin to darken, add the butter, shallots, unpeeled garlic, coarsely ground pepper, and crushed juniper berries, and cook over medium heat.",
    "When the carcass pieces are well-browned, take them out and deglaze the pan with the wine. Reduce by half and add the hare cooking liquid. Simmer while skimming regularly.",
    "When the sauce becomes thick, filter through a conical strainer (sieve) into a bowl. Keep warm.",
    "Pass the heart, lungs, and kidneys through a meat grinder (mincer) using the small plate.",
    "Peel and mince the shallots and garlic, and add to the ground organ meat.",
    "Add 30 ml - 2 tablespoons sauce royale to the mixture and whisk well.",
    "Add the mixture to the sauce and mix well.",
    "Blend the hare liver and blood, foie gras confit, cream, and vinegar together in a food processor.",
    "Transfer the mixture to a sauté pan and heat. Add 30 ml - 2 tablespoons warm first liaison sauce and whisk well, then add this mixture to the rest of that sauce.",
    "Place over very low heat to thicken, then pass through a fine conical strainer into a bowl and set aside.",
    "Preheat the oven to 180°C - 350°F. Peel the salsify roots and cut into 8cm 3 1/4 inch-long batons.",
    "In a sauté pan with half the butter, fry the salsify and color nicely. Season the salsify with salt and pepper and cook with 100 ml - 1/3 cup of the chicken stock for 15 minutes to soften.",
    "Halve the potatoes and pears and brown gently in a Dutch oven with the remaining butter and stock, then cook in the oven for 10 minutes.",
    "Carefully scrape the porcinis and cut them in half. Heat the oil until very hot in a sauté pan, then sear the porcinis, cut side down.",
    "Season them with salt and pepper, and once well browned, turn them over and cook for another 5 minutes.",
    "Cut the cabbage leaves into rectangles and brown them in a sauté pan. Add the chestnuts, then the potatoes, pears, mushrooms, and salsify.",
    "Bind the shredded hare meat with the second liaison sauce. Season with pepper and vinegar. Serve the hare and garnish in separate bowls."
  ]
}