Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Landes chicken Cooked in a bladder with seasonal vegetables and albufera sauce","ingredients":"For the recipe : dried pork bladder,white vinegar,foie gras confit,butter,chicken broth,light cream,cognac,white port wine,madeira wine,white truffle oil,sarawak white pepper,fine gray sea salt,lemon juice,chicken jus,corn-fed bresse chicken,carrots with greens,turnips, with greens,radishes, with greens,rutabaga,celery stalk,black truffle,concentrated chicken broth,white chicken stock,olive oil","instructions":"A day in advance, soak the bladder overnight at room temperature in water mixed with vinegar.\nOn the day of serving, allow the foie gras confit and butter to reach room temperature.\nReduce the chicken broth by half to 80ml - 1/3 cup.\nReduce the cream by half to 200ml - 3/4 cup plus 1 tablespoon.\nDecrease the cognac and wines by one-quarter, collecting 20ml - 4 teaspoons from each.\nSet this mixture aside.\nCut the butter and foie gras into small cubes.\nUsing a whisk, blend the butter until creamy, then incorporate the foie gras.\nSpread the mixture to a thickness of 1cm - 5/8 inch between two sheets of parchment paper and refrigerate.\nCut the solidified block into 1cm - 5/8 inch cubes.\nHeat the reduced broth and cream together, and then emulsify with the foie gras butter.\nSeason by adding the reduced wines, cognac, white truffle oil, ground white pepper, and gray sea salt, finishing with a splash of lemon juice and the chicken jus; set aside.\nRemove the legs and wings of the chicken, retaining only the rib cage with the breasts and thighs (reserve thighs for future use).\nPeel and chop the carrots and turnips, leaving their greens intact.\nChop the radishes while preserving their greens.\nPeel the rutabaga and slice it into semicircles; slice the celery stalk diagonally.\nShallow braise the vegetables until they become tender.\nClean and peel the truffle, then slice it thinly.\nCarefully loosen the chicken skin, inserting two slices of truffle beneath the skin of each breast.\nStuff the bladder with the chicken rib cage, vegetables, chicken broth, and sprinkle a few truffle crumbs inside.\nFold the open end of the bladder over and secure it tightly with kitchen twine.\nPour the chicken stock into a Dutch oven (cast-iron casserole) and bring it to a boil.\nAdd the bladder and poach in the chicken stock at 80°C - 175°F for 45-50 minutes, basting frequently.\nCover with a damp cloth to prevent the top of the bladder from drying out between basting.\nPreheat the oven to 180°C - 350°F using the convection setting.\nRemove the bladder from the broth, place it on a pan, and put it in the oven for 10 seconds to dry.\nTake it out and coat the entire surface with oil, then return it to the oven to brown.\nTransfer the bladder to a deep serving dish.\nCut open the bladder, remove the chicken, and carve it.\nServe the chicken with the vegetables on a plate.\nServe the Albufera sauce on the side.","region":"FR"}