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":"Chicken velouté Inspired by mère brazier","ingredients":"White Chicken Stock : yellow onions,carrots,white mushrooms,thyme,bay leaf,flat-leaf parsley,leek,celery stalks,black peppercorns,chicken bones,kosher salt,chicken leg\nChicken Jus : chicken wings,small shallot,peanut oil,butter,garlic,thyme\nGarnish and Finishing : pain de campagne, cut 1cm thick,peanut oil,tapioca,salt,baby onion, including green stalk,cream,egg yolks,whipped cream,freshly ground pepper","instructions":"Prepare the white chicken stock.\nPeel the onions, carrots, and mushrooms. Create a bouquet garni with the thyme, bay leaf, and parsley, along with one made with the leek and celery.\nEnclose the peppercorns in a small cheesecloth bag.\nRinse the chicken bones thoroughly under cold running water.\nPlace the bones in a large stockpot, cover with cold water, and bring to a boil over high heat.\nOnce boiling, remove from heat and rinse the bones and pot under cold running water.\nReturn the bones to the cleaned pot, cover with 3 liters of cold water, and place over high heat.\nWhen it simmers, add the onions, carrots, mushrooms, bouquet garnis, peppercorns, and salt.\nCook for 1.5 to 2 hours, skimming occasionally.\nAdd the chicken leg after 30 minutes.\nRemove and let cool the chicken leg once cooked.\nDebone and cube the chicken, then refrigerate.\nStrain the stock through a fine sieve into a saucepan and let cool.\nReduce the liquid in a saucepan until you have 2.5 liters.\nPrepare the chicken jus.\nChop the chicken wings into small pieces.\nPeel and slice the shallot.\nIn a sauté pan, heat the oil and brown the wings for 20 minutes over medium heat.\nDrain the fat by straining the contents of the pan, then return the wings to the pan.\nAdd the butter, shallot, unpeeled garlic, and thyme.\nLightly brown, then deglaze with the prepared chicken stock.\nAllow it to reduce until completely evaporated.\nRepeat this process twice more, then add 400ml of stock.\nBring to a boil and skim off any impurities.\nSimmer for 1 hour.\nStrain through a very fine sieve and reduce to 100ml.\nChill the jus and discard the chicken pieces.\nPrepare the garnish.\nTrim and cube the bread into 1cm pieces.\nToast in oil in a skillet, then drain on paper towels.\nIn a saucepan, bring 500ml of chicken stock to a boil.\nAdd the tapioca and salt, cooking for 15 minutes while stirring.\nRemove from heat and let cool.\nChop the green stalk of the baby onion on a diagonal.\nFinal assembly.\nHeat 1 liter of chicken stock.\nIncorporate cream and tapioca.\nTake the pan off the heat and whisk in the egg yolks.\nReheat the cubed chicken leg in a small saucepan with the jus.\nDistribute the chicken pieces into bowls, adding a quenelle of whipped cream and the chopped onion.\nSeason with salt and pepper.\nServe the croutons separately alongside the creamy chicken stock in a serving pitcher.","region":"FR"}