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": "Pot-au-feu ",
  "description": "Pot-au-feu is a hearty and nutritious winter dish that brings together a variety of meats and vegetables, cooked slowly to create a rich, flavorful broth.",
  "instructions": [
    "Prepare the meat and vegetables",
    "Tie up 500 g chuck steak, 500 g shoulder of beef, 500 g shin and 1 oxtail as for a roast, keeping a long length of string (or get your butcher to do this for you).",
    "Peel and wash 8 leeks.",
    "Cut the green part of the leeks and make it into a bouquet garni by tying it up with a sprig of thyme and a bay leaf.",
    "Set aside the white parts of the leek.",
    "AD- Filter any leftover stock, put it in the fridge and the next day take off the film of fat that has formed.",
    "Then freeze the stock: you can use it for sauces.",
    "PN- Granted, this dish does take a long time to cook, but it's a really healthy winter dish!",
    "Peel 3 yellow onions, take 2 cloves and stick into two of the onions.",
    "Cook the meat",
    "Put all the meats in a stewpot.",
    "Cover well with water then bring to a boil.",
    "Drain and rinse under running water.",
    "Empty and dry the stewpot.",
    "Put the meat back in, attaching the strings to one of the handles, cover well with water, add the bouquet garni and onions and then add a tablespoon of coarse salt.",
    "Bring to a boil and cook gently for 2 hours 15 minutes, skimming regularly.",
    "Cook the vegetables",
    "Peel and wash 1 kg of small turnips, 8 carrots, 1 head of celery and 1 kg of medium-sized potatoes.",
    "Wash and cut 1 celeriac into eight wedges.",
    "Add them to the stewpot with the reserved white leeks after 2 hours 15 minutes, and then cook for a further 45 minutes.",
    "Use a knife to check when the vegetables are cooked.",
    "To finish the Pot-au-feu",
    "Turn off the heat and wait for about ten minutes.",
    "With a small ladle, remove the film of fat that has formed on the surface.",
    "Fish out the bouquet garni and throw it away.",
    "Take out the parcels of meat, put them in a large hot dish and remove the strings.",
    "Cut into thick slices.",
    "Take out all the whole vegetables with a slotted spoon and arrange alongside the meat.",
    "Season the pot-au-feu with sea salt and mignonette pepper.",
    "Then grate 3 cm of horseradish on top.",
    "Serve in the dish, with the stock in bowls, a small dish of sea salt and another of mignonette pepper, some pickled gherkins and pickled onions.",
    "You can make it in two stages: prepare the meat the day before (and then the fat will separate from the stock in the cold), then reheat the meat gently the next day while you are cooking the vegetables."
  ]
}