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": "Sole bonne femme and crushed potatoes with snails",
  "description": "These days sole has become too expensive for most restaurants, but once upon a time this used to be a classic bistrot dish, one that was found on every menu. Poached in white wine, flavoured with shallots, mushrooms and a little cream, bonne femme is a much lighter way of cooking sole than meunière. The crushed potatoes with snails add a touch of sophistication, and the combination of their earthy flavour with fish is lovely. You can also use other fish for this recipe, such as brill.",
  "instructions": [
    "1-The sole\nPut the white wine, vegetable stock and olive oil in a frying pan and bring to a simmer. Season the sole with salt, then immerse in the simmering liquid and poach for 5 minutes, turning them halfway through the cooking time. Drain, reserving the cooking liquid, then keep the fish warm (between two shallow plates, for example).",
    "2 The sauce\nPeel and trim the shallots and mushrooms, then slice them both finely. Melt the butter in a small saucepan, add the shallots and cook over a gentle heat for 1 minute, stirring all the time, then add the mushrooms. Leave to cook for about 4-5 minutes until most of the liquid has evaporated. Add 100 ml/3½ fl oz of the reserved sole-cooking liquid, bring to the boil and reduce again, this time by half. Add the cream and reduce again until the mixture is thick enough to coat the back of a spoon. Take off the heat and season lightly with salt, then put to one side.",
    "3-The crushed potatoes with snails\nPreheat the oven to 180°C (350°F; gas mark 4). Wash the potatoes, if necessary, then put them in a large baking dish on a bed of coarse salt. Bake for about 45 minutes, or until tender. Meanwhile, chop the snails and the parsley. Remove the potatoes from the oven and peel them, then crush with a fork. Put the potatoes in a saucepan over a gentle heat and mix in the butter and snails, then add the parsley and vegetable stock. Season to taste with salt and pepper.",
    "4-Finishing up and plating up\nGently reheat the fish fillets in the sauce. Don't let it boil, or the texture of the fish will be spoiled. Using a pastry cutter, shape the crushed potatoes into rounds on the plates. Add the sole and the sauce and serve immediately."
  ]
}