Goal
       Corriger les erreurs de formatage dans une réponse contenant un JSON mal structuré afin de rendre le JSON exploitable et valide.

        1. Extraire et corriger uniquement la partie JSON de [
 [
{
  "recipeCode": "06284389309f4067a059d7e099d4edb9",
  "updated": "2025-04-14T19:28:49.569Z",
  "title": "Jerusalem Artichoke Cream",
  "subtitle": "with Rosemary",
  "description": "A delicious Jerusalem artichoke cream flavored with rosemary, perfect for a comforting starter.",
  "ingredients": [
    {
      "section": "For the cream",
      "ingredients": [
        "500 g of Jerusalem artichokes",
        "2 tablespoons of reduced-fat cream",
        "1 chicken stock cube",
        "1 bay leaf",
        "1 sprig of rosemary",
        "Hazelnuts",
        "Hazelnut oil"
      ]
    },
    {
      "section": "For the tuiles",
      "ingredients": [
        "2 tablespoons of buckwheat flour",
        "1 tablespoon of flour",
        "1 egg white",
        "1 tablespoon of olive oil",
        "2 tablespoons of milk",
        "1 teaspoon of ground hazelnuts"
      ]
    }
  ],
  "instructions": [
    "Start by preparing the cream. Peel the Jerusalem artichokes.",
    "Slice them and cook in a pan of boiling water, adding the stock cube, bay leaf, and sprig of rosemary, for 20 to 25 minutes. Reserve some cooking water.",
    "Remove the rosemary and bay leaf, then puree the Jerusalem artichokes.",
    "Incorporate the cream and blend again.",
    "Season to taste and set aside.",
    "For the tuiles, carefully mix all the ingredients.",
    "Place a small amount of tuile batter on a sheet of parchment paper, spreading it very thinly to form circles.",
    "Sprinkle with ground hazelnuts and bake at 200 °C (6-7) for about 5 minutes, watching the cooking.",
    "When ready to serve, crush the hazelnuts and lightly toast them dry in a pan.",
    "Pour the hot cream into the bottom of the plates, drizzle with hazelnut oil, add the crushed hazelnuts, and serve with the buckwheat tuiles."
  ],
  "notes_ingredients": "",
  "notes_instructions": ""
}[
  {
    "recipeCode": "06284389309f4067a059d7e099d4edb9",
    "updated": "2025-04-14T19:28:49.569Z",
    "title": "Jerusalem Artichoke Cream",
    "subtitle": "with Rosemary",
    "description": "A delicious Jerusalem artichoke cream flavored with rosemary, perfect for a comforting starter.",
    "ingredients": [
      {
        "section": "For the cream",
        "ingredients": [
          "500 g of Jerusalem artichokes",
          "2 tablespoons of reduced-fat cream",
          "1 chicken stock cube",
          "1 bay leaf",
          "1 sprig of rosemary",
          "Hazelnuts",
          "Hazelnut oil"
        ]
      },
      {
        "section": "For the tuiles",
        "ingredients": [
          "2 tablespoons of buckwheat flour",
          "1 tablespoon of flour",
          "1 egg white",
          "1 tablespoon of olive oil",
          "2 tablespoons of milk",
          "1 teaspoon of ground hazelnuts"
        ]
      }
    ],
    "instructions": [
      "Start by preparing the cream. Peel the Jerusalem artichokes.",
      "Slice them and cook in a pan of boiling water, adding the stock cube, bay leaf, and sprig of rosemary, for 20 to 25 minutes. Reserve some cooking water.",
      "Remove the rosemary and bay leaf, then puree the Jerusalem artichokes.",
      "Incorporate the cream and blend again.",
      "Season to taste and set aside.",
      "For the tuiles, carefully mix all the ingredients.",
      "Place a small amount of tuile batter on a sheet of parchment paper, spreading it very thinly to form circles.",
      "Sprinkle with ground hazelnuts and bake at 200 °C (6-7) for about 5 minutes, watching the cooking.",
      "When ready to serve, crush the hazelnuts and lightly toast them dry in a pan.",
      "Pour the hot cream into the bottom of the plates, drizzle with hazelnut oil, add the crushed hazelnuts, and serve with the buckwheat tuiles."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
].
        2. S'assurer que la syntaxe JSON est strictement valide.
        3. Ne pas modifier les valeurs, seulement le format si nécessaire.
    
        Return Format
        Tu dois renvoyer un JSON strictement valide.
        - Respecte la structure originale du JSON (pas d'ajout, suppression ou modification des données).
        - Corrige les erreurs de formatage éventuelles (guillemets manquants, virgules, accolades, etc.).

        Warnings
        - Ne modifie pas le contenu des valeurs, seulement le format si nécessaire.
        - Ne renvoie que le JSON corrigé, sans explication.
        - Assure-toi que le JSON est bien formatté et exploitable.

        Context Dump
        Données à corriger :
        [
 [
{
  "recipeCode": "06284389309f4067a059d7e099d4edb9",
  "updated": "2025-04-14T19:28:49.569Z",
  "title": "Jerusalem Artichoke Cream",
  "subtitle": "with Rosemary",
  "description": "A delicious Jerusalem artichoke cream flavored with rosemary, perfect for a comforting starter.",
  "ingredients": [
    {
      "section": "For the cream",
      "ingredients": [
        "500 g of Jerusalem artichokes",
        "2 tablespoons of reduced-fat cream",
        "1 chicken stock cube",
        "1 bay leaf",
        "1 sprig of rosemary",
        "Hazelnuts",
        "Hazelnut oil"
      ]
    },
    {
      "section": "For the tuiles",
      "ingredients": [
        "2 tablespoons of buckwheat flour",
        "1 tablespoon of flour",
        "1 egg white",
        "1 tablespoon of olive oil",
        "2 tablespoons of milk",
        "1 teaspoon of ground hazelnuts"
      ]
    }
  ],
  "instructions": [
    "Start by preparing the cream. Peel the Jerusalem artichokes.",
    "Slice them and cook in a pan of boiling water, adding the stock cube, bay leaf, and sprig of rosemary, for 20 to 25 minutes. Reserve some cooking water.",
    "Remove the rosemary and bay leaf, then puree the Jerusalem artichokes.",
    "Incorporate the cream and blend again.",
    "Season to taste and set aside.",
    "For the tuiles, carefully mix all the ingredients.",
    "Place a small amount of tuile batter on a sheet of parchment paper, spreading it very thinly to form circles.",
    "Sprinkle with ground hazelnuts and bake at 200 °C (6-7) for about 5 minutes, watching the cooking.",
    "When ready to serve, crush the hazelnuts and lightly toast them dry in a pan.",
    "Pour the hot cream into the bottom of the plates, drizzle with hazelnut oil, add the crushed hazelnuts, and serve with the buckwheat tuiles."
  ],
  "notes_ingredients": "",
  "notes_instructions": ""
}[
  {
    "recipeCode": "06284389309f4067a059d7e099d4edb9",
    "updated": "2025-04-14T19:28:49.569Z",
    "title": "Jerusalem Artichoke Cream",
    "subtitle": "with Rosemary",
    "description": "A delicious Jerusalem artichoke cream flavored with rosemary, perfect for a comforting starter.",
    "ingredients": [
      {
        "section": "For the cream",
        "ingredients": [
          "500 g of Jerusalem artichokes",
          "2 tablespoons of reduced-fat cream",
          "1 chicken stock cube",
          "1 bay leaf",
          "1 sprig of rosemary",
          "Hazelnuts",
          "Hazelnut oil"
        ]
      },
      {
        "section": "For the tuiles",
        "ingredients": [
          "2 tablespoons of buckwheat flour",
          "1 tablespoon of flour",
          "1 egg white",
          "1 tablespoon of olive oil",
          "2 tablespoons of milk",
          "1 teaspoon of ground hazelnuts"
        ]
      }
    ],
    "instructions": [
      "Start by preparing the cream. Peel the Jerusalem artichokes.",
      "Slice them and cook in a pan of boiling water, adding the stock cube, bay leaf, and sprig of rosemary, for 20 to 25 minutes. Reserve some cooking water.",
      "Remove the rosemary and bay leaf, then puree the Jerusalem artichokes.",
      "Incorporate the cream and blend again.",
      "Season to taste and set aside.",
      "For the tuiles, carefully mix all the ingredients.",
      "Place a small amount of tuile batter on a sheet of parchment paper, spreading it very thinly to form circles.",
      "Sprinkle with ground hazelnuts and bake at 200 °C (6-7) for about 5 minutes, watching the cooking.",
      "When ready to serve, crush the hazelnuts and lightly toast them dry in a pan.",
      "Pour the hot cream into the bottom of the plates, drizzle with hazelnut oil, add the crushed hazelnuts, and serve with the buckwheat tuiles."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]