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": "AUX LYONNAIS THE WINE: A RED RHONE WINE SUCH AS CROZES HERMITAGE",
  "description": "AUX LYONNAIS is a delightful recipe that combines rich flavors and textures to create a memorable dining experience. Perfect for gatherings, this dish is sure to impress your guests.",
  "instructions": [
    "MAKE THE DIJON SAUCE",
    "Mince the watercress. Incorporate the watercress and pickled shallots into the mayonnaise. Season with the hot sauce and Worcestershire sauces, and salt and pepper. Refrigerate.",
    "MAKE THE ONIONS",
    "Peel and slice* the sweet onions. Heat the oil in a sauté pan* and add the thyme and sweet onions. Season with salt and pepper. Cover with a lid and cook over low heat for about 15 minutes, until soft. Set aside*. Peel and finely slice the white onions. In a small bowl, whisk the flour and some salt with 50ml - 3 1/2 tablespoons very cold water to make a batter. Dip the onions rings in the batter and deep-fry until light golden. Transfer to paper towels, season with salt, and set aside*.",
    "MAKE THE LYONNAISE SALAD",
    "Boil the eggs for 10 minutes in salted water. Trim off any thick ribs and green leaves of the frisée. Mix the mustard with the vinegar and season with salt and pepper. Add the oil while whisking gently. Coarsely chop the boiled eggs. Cut the pepper bacon slices into lardons. Color slowly in a skillet or frying pan to make them crispy. Cut the slices of bread into cubes and toast until golden in a skillet or frying pan with a little oil. Gently mix the frisée with the vinaigrette in a bowl. Add the chopped eggs, then decorate with lardons and croutons.",
    "MAKE THE THICK CUT FRENCH FRIES",
    "Wash the unpeeled potatoes and cut lengthwise into ten strips. Mix with the salt in a bowl and let stand for 15 minutes to release their residual water, then dry them. In a saucepan, confit the potatoes in the lard with the thyme and peppercorns at 90°C - 195°F for 25 minutes. Let cool. Heat the oil in a deep fryer (deep-fat fryer) to 180°C - 350°F. Deep-fry the potatoes until golden, then transfer to paper towels to drain. Season with salt.",
    "FINISHING",
    "Heat a skillet or frying pan. Add the oil and brown the sausage pieces. Cut the rolls open and toast under a broiler. Lightly spread the bottom half of the rolls with faiselle cheese. Cut the Comté cheese into batons and place over the faisselle. Melt gently under the broiler. Place a sausage slice over the cheese. Spread 1/4 teaspoon of stewed sweet onions over it and cover with another slice. Put 1 teaspoon of Dijon sauce on top and cover with the top half of the rolls. Mix the fries with the onion rings. Serve two burgers per person in a small paper bag. Serve the Dijon sauce, fries, and onion rings, and salad on the side."
  ]
}