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": "Lobster 'bellevue' with saffron tomato jelly and rainbow tomatoes 'Bellevue' refers to a technique for lacquering seafood or meat with a jelly, which prevents the food from drying out and creates a beautiful showpiece.",
  "description": "In this recipe I've married the dense yet subtle flesh of a lobster with the gentle acidity of ripe tomatoes and the perfume of saffron.",
  "instructions": [
    "1-The saffron tomato jelly",
    "Wash the tomatoes, remove their stalks and quarter. Blend with 250 ml/9 fl oz of water until smooth, then pour into a saucepan and bring to the boil. Lower the heat and leave to simmer for about 30 minutes, then strain through a sieve lined with muslin (cheesecloth) or a clean tea towel. Leave to settle, then carefully pour off just the clear liquid. Taste the tomato water, and if the tomato flavour is not concentrated enough, bring to the boil again and reduce lightly, then taste again and season as necessary. Mix 500 ml/18 fl oz of this tomato water with the ground saffron, then strain into a clean saucepan. Soak the gelatine in iced water for 3 minutes. Heat the tomato water, without letting it boil, then stir in the drained and squeezed-out gelatine. Pour the jelly into a bowl and set aside.",
    "2-Cooking the lobster",
    "Tie the lobsters as shown on p. 186; this ensures they cook more evenly. Cook them in a large saucepan filled with boiling salted water, then lift them out with a skimming spoon or tongs and drain. Remove the claws and cook them for another 2 minutes, then drain. Immerse the lobster tails and claws in iced water and leave to cool. Once completely cold, drain again, then remove all the shell. Slice the lobster tails into thick slices, remembering to remove the gut with the tip of a knife if necessary.",
    "3-Lacquering the lobster",
    "Place a saffron strand on each slice of lobster (as in the photo) and then, using a tablespoon, cover the slice with the cold tomato jelly, which should still be liquid but syrupy. Place in the fridge and leave the jelly to set for 10 minutes, then remove from the fridge and add another layer of jelly to each slice. Keep chilled.",
    "4-The tomatoes, finishing off and plating up",
    "Remove the stalks from the tomatoes, if necessary, then cut a cross in the top of each one. Peel the tomatoes (see step-by-step method on p. 22), then cut into very fine slices. Make a vinaigrette by whisking together the vinegar, oil and a little salt. Dress the tomato slices with the vinaigrette, then divide them between + plates, making sure each plate gets a mixture of colours. Place the lobster slices and claws on top and serve immediately."
  ]
}