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": "PHEASANT with Cabbage and Chestnuts A RED BURGUNDY, SUCH AS PERNANI VERGELESSES",
  "description": "A delicious and elegant dish combining tender pheasant, savory cabbage, and sweet chestnuts. Perfect for special occasions.",
  "instructions": [
    "MAKE THE CHESTNUT SAUCE",
    "Score the hilum of the chestnuts, the light-colored and flattish part of the shell, with a 2cm- - 3/4 inch-long cut.",
    "Put the chestnuts into a saucepan and cover with water.",
    "Simmer for 20 minutes, then remove them with a skimmer and peel.",
    "Dry the chestnuts on a cloth.",
    "Melt the goose fat in a Dutch oven (cast-iron casserole).",
    "Add the chestnuts and brown lightly on all sides.",
    "Sprinkle with the sugar and let caramelize.",
    "Slice the celery on a diagonal, then add to a saucepan with the chicken jus and carmelized chestnuts.",
    "Season lightly with gray sea salt.",
    "Add the chicken stock.",
    "Bring to a simmer, cover with a lid, and continue simmering for about 40 minutes.",
    "Check that the chestnuts are cooked, extending the cooking time if necessary.",
    "Carefully drain the chestnuts to avoid crushing them, and set aside*.",
    "Set aside the cooking liquid for the pheasant.",
    "MAKE THE CABBAGE",
    "Preheat the oven to 170°C - 340°F.",
    "Peel off the tough outer leaves of the cabbages and cut off the stem.",
    "Halve the heads.",
    "Separate the leaves from both cabbages, keeping only the tender ones.",
    "Remove the thick ribs.",
    "Boil salted water in a Dutch oven and blanch* the cabbage leaves for 5 minutes.",
    "Drain and refresh under cold running water.",
    "Melt the goose fat in a Dutch oven.",
    "Cut half of the pork into lardons and brown on each side.",
    "Add the well-drained cabbage and sweat*.",
    "Add the chicken broth, cover with a lid, and cook in the oven for 1 hour.",
    "Once the cabbage is tender, remove the lid and baste often with the cooking liquid.",
    "MAKE THE PHEASANT",
    "Preheat the oven to 180°C - 350°F.",
    "Trim and clean the pheasants.",
    "Cover the pheasants with the bacon and truss* with a needle and kitchen twine (string).",
    "Roast in the oven with the butter for 20 minutes, turning them over regularly.",
    "When cooked, transfer the pheasants to another platter.",
    "Deglaze* the pan with the cognac, followed by the chicken stock.",
    "Reduce* the chestnut cooking liquid and add.",
    "Reduce* the sauce to the desired consistency.",
    "FINISHING",
    "To serve, make a bed of cabbage in a serving dish.",
    "Untie the pheasants and lay them on the cabbage.",
    "Arrange the chestnuts around the pheasants.",
    "Coat everything with the sauce."
  ]
}