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":"Duck foie gras terrine with rhubarb and tarragon compote A hallmark dish from the restaurant.","ingredients":"For the Recipe : fresh duck foie gras, about 500-600 g/1 lb 2 oz-1 lb 5 oz,salt (15 g/0.5 oz per 1 kg/24 lb foie gras),pepper (2 g/0.07 oz per 1 kg/24 lb foie gras),caster sugar (2 g/0.07 oz per 1 kg/24 lb foie gras),rivesaltes,red rhubarb,caster (superfine) sugar,sprig of tarragon + a few extra leaves,fine salt,fleur de sel,freshly ground pepper,quality toast (sourdough or pain de campagne)","instructions":"Weigh the foie gras. Based on that weight, calculate the precise amount of salt, pepper, and sugar required, and mix them together in a small bowl.\nRemove the nerves from the foie gras, then separate the large and small lobes.\nPlace them on a work surface with the cut side facing up, and carefully remove all the veins using a small knife.\nNote that there will be two groups of veins in the large lobe: one on the surface and another that is deeply buried. You need to remove the surface veins and then uncover the deeper ones, cutting through the foie as little as possible.\nArrange the lobes on a sheet of baking parchment or in a dish and season with the salt-pepper-sugar mixture, then pour the Rivesaltes over them.\nCover with cling film and allow to marinate for a minimum of 30 minutes.\nPreheat the oven to 120°C (250°F; gas mark 4-2).\nPlace the foie gras, with the uncut side down, in a terrine mold or loaf tin. Press it slightly with your hand to eliminate any excess air.\nCover the terrine with a lid or foil, then place it in a deep roasting tin or baking dish.\nAdd enough hot water to the roasting tin to reach about three-quarters of the way up the sides of the terrine, then bake for approximately 10 minutes for every 100 g/3½ oz of foie gras.\nRemove the terrine from the oven and take it out of the water bath.\nSet a rectangular plate or dish on top of the terrine in its mold, and weigh it down with something heavy (like a can of food) to compress it while it cools.\nChill in the refrigerator for at least 24 hours.\nWash and trim the rhubarb stalks, then cut into pieces.\nIn a frying pan or saucepan, combine the rhubarb with the sugar and gently cook until very tender.\nOnce off the heat, add the tarragon sprig, cover, and let it infuse for a few minutes.\nSeason with a pinch of salt, remove the tarragon sprig, and let the mixture cool.\nWhen the compote is fully cooled, mix in a few extra chopped tarragon leaves.\nTo unmold the terrine, dip the bottom of the mold or tin in very hot water for 4-5 seconds, then invert it onto a board and slice evenly.\nSprinkle a touch of fleur de sel and freshly ground pepper over each slice.\nServe on plates alongside some toast and a bit of rhubarb compote, and enjoy immediately as the foie gras will discolor quickly once cut.","region":"FR"}