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": "FILLET OF LINE-CAUGHT SEA BASS Dugléré",
  "description": "A sumptuous dish featuring fillets of fresh line-caught sea bass complemented by a rich Dugléré sauce, perfect for impressing guests at a dinner party.",
  "instructions": [
    "Scale and clean the fish. Cut off the head and the tail. Separate the fillets from the backbone and lift out. Remove any pin bones and the skin. Trim the fillets to leave only the white flesh. Your fishmonger can do this for you, too. Cut out four 150g - 5.29 ounce steaks from the thickest parts of the fillets. Set aside in the refrigerator.",
    "Heat a little olive oil and a pat of butter in a Dutch oven (cast-iron casserole). Add the fish head, cut it into two pieces, and brown, then remove. Peel and slice the shallots. Wash and slice the fennel. Chop the green tomatoes. Sweat the shallots, two unpeeled garlic cloves, the fennel, and green tomatoes. Deglaze with the wine and reduce by half. Moisten with the white chicken stock and add the calf's foot jelly. Add the parsley stems and simmer for 45 minutes. Filter through a fine conical strainer (sieve) into a bowl.",
    "Preheat the oven to 180°C - 350°F (gas mark 4). Halve the red tomatoes, drizzle generously with olive oil, and season with fleur de sel. Place them in a roasting pan, cut side down. Add the remaining unpeeled garlic cloves, cover with aluminum foil, and cook in the oven for 1 hour 30 minutes. Add the filtered sauce to the pan and season with the coarsely ground pepper and basil. Return to the oven to infuse for 20 minutes. Drain through a drum strainer (sieve) and filter through a fine conical strainer. Transfer the sauce to a sauté pan and thicken with the 100g - 3.53 ounces (7 tablespoons) butter.",
    "Peel the tomatoes and cut them into strips that are 5mm - 3/16 inch wide and 3cm - 1 1/4 inches long. Prepare 12 strips per person. Cut each tomato confit petal into strips of equal size. Quarter the mushrooms. Julienne the shallot confit bulbs. Carefully wash the spinach, cut off the stems, remove the central rib with a knife, and drain and dry on a cloth. Set aside 12 of the prettiest whole leaves for finishing. In a sauté pan, melt 10g - 0.35 ounces (3/4 tablespoon) butter and cook the spinach for 10 seconds. Season with fleur de sel and pepper and set aside. At the last minute, melt the remaining 20g - 0.71 ounces (1 1/2 tablespoons) butter in a sauté pan and cook the mushrooms for 5 minutes. Add the raw tomato strips seasoned with fleur de sel, and the tomato confit petals. Season with a turn of the pepper mill and let cool a little.",
    "Brush the fish fillets with olive oil and cook quickly in a nonstick skillet or frying pan. Season with fleur de sel and a turn of the pepper mill. Place each steak on a plate and arrange the garnish on one side. Mix the julienned shallots with the sauce and cover the dish with a generous serving. Decorate with the raw spinach leaves."
  ]
}