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":"Civet of wild boar With chestnuts, porcini, and crabapples","ingredients":"For the Recipe : marcassin (young wild boar) haunch,carrots,white onion,shallots,celery stalks,olive oil,cloves garlic,bouquet garni,juniper berries,cloves,red wine,red wine,salt,aged red wine vinegar,pig's blood,butter,sherry vinegar,freshly ground pepper,crabapples,butter,young porcini (ceps),chestnuts, cooked","instructions":"One day before cooking, cut the haunch into large pieces. Peel and chop the carrots, onion, and shallots into a mirepoix along with the celery.\nIn a Dutch oven (cast-iron casserole), heat a small amount of olive oil and sauté the mirepoix and unpeeled garlic.\nIncorporate the bouquet garni, juniper berries, and cloves.\nPour in the wine and heat until it reaches a boil.\nTransfer the mixture to a container and allow it to cool.\nPlace all the meat pieces into a deep dish and cover them with the marinade.\nSeal the dish with plastic wrap and let it marinate for 24 hours in the refrigerator.\nOn the day of serving, separately drain the meat pieces and vegetables, including the aromatics.\nReserve the marinade liquid.\nSeason the meat with salt.\nIn the Dutch oven, heat a little olive oil.\nUsing paper towels, dry the meat pieces, then brown them evenly on all sides.\nAdd the vegetables from the marinade, excluding the bouquet garni, and sauté them; keep the bouquet garni aside.\nDeglaze the pan with the vinegar and let it reduce for several minutes.\nReturn the marinade liquid and the bouquet garni to the pot.\nBring to a boil, skimming regularly, then cover and cook for 30 minutes.\nPreheat the oven to 150°C - 300°F (gas mark 2).\nOnce preheated, place the covered Dutch oven in the oven and cook for approximately 2 hours.\nRemove from the oven and let rest for 30 minutes.\nTransfer the meat to another dish and strain the cooking liquid through a sieve into a saucepan.\nBring the cooking liquid to a boil.\nRemove from heat, add the blood and butter, and whisk together.\nSeason with sherry vinegar and a touch of freshly ground pepper.\nQuarter the apples and discard the seeds.\nSauté them in a bit of olive oil in a hot skillet, then finish with butter to caramelize beautifully.\nUse a knife to scrape the stems of the porcinis and wipe them clean with a damp cloth.\nReserve three whole porcinis for garnish, and halve the other two to sauté in olive oil.\nGently warm the civet in a Dutch oven with the civet sauce.\nSet the oven temperature to 150°C - 300°F (gas mark 2) and warm the mushrooms, apples, and chestnuts together.\nSlice the whole porcinis thinly.\nArrange the meat pieces on a serving plate and garnish.\nGenerously cover with sauce and layer the mushroom slices on top.\nFinish with a sprinkle of freshly ground pepper.","region":"FR"}