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": "Game terrine with red onion pickles A traditional cold starter in France",
  "description": "Game terrine used to be on the menu at the Auberge du Pin, my grandmother's restaurant set in the middle of the wild boar hunting grounds.",
  "instructions": [
    "1-The game terrine: Roughly chop the game, pork neck and fat and place in a bowl with the red wine. Leave to marinate for about 2 hours.",
    "Sauté the liver with the finely chopped shallot in a little oil over a medium heat for 2-3 minutes, then add the Cognac and flambé.",
    "Remove from the heat and drain off the fat.",
    "Finely mince the game, pork neck and fat and sautéed livers into a large bowl.",
    "Add the diced foie gras, salt, pepper, sugar, eggs and chopped pistachios, then combine thoroughly.",
    "Line a loaf tin with the caul, leaving the excess to hang over the edges, fill with the terrine mixture, then cover with the excess caul.",
    "Press down on the surface with the palm of your hand.",
    "Preheat the oven to 160°C (320°F: gas mark 2-3).",
    "Cover the terrine with foil, then place in a deep roasting tin or baking dish.",
    "Pour in enough hot water to come about three-quarters of the way up the sides of the terrine, then bake for about 1 hour; if you have a cooking thermometer, insert it into the centre of the terrine to check the temperature - it should be 58°C/137°F.",
    "Remove the terrine from the oven and the water bath.",
    "Place a rectangular plate or dish on top of the terrine in its mould, then weigh down with something heavy (such as a can of food) to compress it as it cools.",
    "Chill in the fridge for at least 24 hours.",
    "2-The red onion pickles: Peel and trim the onion, then cut into thin segments.",
    "Bring the vinegar, sugar and 50 ml/1% fl oz of water to the boil in a saucepan, then add the onion.",
    "Simmer over a gentle heat for a few minutes, then remove from the heat and leave to cool.",
    "3-The Parmesan pastry: Preheat the oven to 180°C (350°F; gas mark 4).",
    "Combine the flour, almonds, salt and Parmesan in a bowl, then rub in the butter until the mixture is crumbly.",
    "Add the egg and bring the dough together, then mix in the drained and chopped capers and cornichons.",
    "Roll out the pastry quite thinly, then cut out four 10 cm/4 in circles.",
    "Place on a lightly floured baking tray and bake for 10 minutes, or until golden.",
    "4- Serving: Unmould the terrine and cut into even slices, then place on top of the pastry rounds.",
    "Top with some of the red onion pickles and serve immediately.",
    "Tip: If you want to make other terrines, the amounts of egg and seasoning you'll need for 1 kg/24 lb mixture are: 1 egg, 15 g/½ oz salt, 2g/0.07 oz pepper and 2g/0.07 oz caster (superfine) sugar."
  ]
}