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": "AMBASSADOR CAKE with Meringue A SPARKLING RHÔNE WINE, SUCH AS CLAIRETTE DE DIE",
  "description": "A delightful cake that combines a light genoise sponge with rich kirsch pastry cream and fresh candied fruits, topped with a light and airy Italian meringue, perfect for any special occasion.",
  "instructions": [
    "MAKE THE CANDIED FRUIT: Place the fruit in a bowl and cover with kirsch. Macerate for 48 hours.",
    "MAKE THE GÉNOISE SPONGE CAKE: Preheat the oven to 170°C - 340°F (gas mark 3-4). Sift (sieve) the flour and melt the butter. Mix the eggs, egg yolk, and sugar in a bowl, then heat over a bain-marie while mixing constantly with a whisk until the mixture reaches a temperature of about 50°C - 122°F. Transfer the mixture to a stand mixer and beat until it is completely cold. Use a silicone spatula to fold in the flour. Incorporate the melted butter at the end. Pour the batter into a 20cm- - 8 inch oval cake pan, and bake for 15-20 minutes. Check for doneness by pricking the cake with the tip of a knife; it should come out clean.",
    "MAKE THE KIRSCH PASTRY CREAM: In a saucepan, boil the milk with 15g - 0.53 ounce (1 1/2 tablespoons) sugar and the vanilla bean. Whisk the egg yolks with the remaining sugar until the mixture becomes pale. Add the cornstarch. Add the egg-sugar mixture to the milk mixture, bring to a boil. Boil for 2 minutes. Remove the pan from the heat, remove the vanilla bean, and add the butter. Spread the mixture as thinly as possible over a baking sheet lined with plastic wrap (cling film), cover with more plastic wrap, and refrigerate so that the cream cools quickly. Take the cream out of the refrigerator, transfer to a bowl, add the kirsch, and mix until smooth.",
    "ASSEMBLY: Mix the syrup with 100ml - 1/3 cup plus 1 tablespoon water and the kirsch; set aside. Slice the sponge cake horizontally to make three disks. Use a brush to soak the two sides of the first disk with one-third of the sugar-kirsch syrup and lay at the bottom of a broiler-safe gratin dish. Use a spoon to spread an 8mm - 5/16 inch layer of kirsch pastry cream over the disk, then sprinkle with half the kirsch-soaked candied fruits. Soak the second disk with another third of the syrup and place on top of the pastry cream and fruits. Cover with another layer of pastry cream and sprinkle with the remaining fruits. Soak the two sides of the third disk well with the remaining syrup and place on top, with the cut side facing upward. Cover with plastic wrap and refrigerate for at least 4 hours.",
    "MAKE THE ITALIAN MERINGUE: Make a syrup by combining the sugar, honey, and 30ml - 2 tablespoons water, and heat to 118°C - 244°F. Beat the 2 reserved egg whites to stiff peaks and incorporate the syrup. Transfer to a pastry (piping) bag.",
    "FINISHING: Pipe the meringue over the cake, sprinkle with confectioner's sugar, and toast lightly under the oven broiler."
  ]
}