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":"Aux lyonnais The wine: a red rhone wine such as crozes hermitage","ingredients":"Pour la recette : watercress,pickled shallots,mayonnaise,hot sauce,worcestershire sauce,salt,freshly ground pepper,sweet onions,olive oil,thyme,white onions,type 55 flour,sunflower oil for deep-frying,eggs,yellow frisee,dijon mustard,aged red wine vinegar,grapeseed oil,pepper bacon, sliced,pain de campagne,charlotte or other yellow-skinned waxy potatoes,kosher (coarse) salt,lard,black peppercorns,sunflower oil,sunflower oil,cooked cervelas sausage,pistachio brioche rolls,faisselle cheese (fromage frais) or half cottage cheese and half plain greek yogurt,comté cheese,salt,pepper","instructions":"PREPARE THE DIJON SAUCE\nFinely chop the watercress. Mix the watercress and pickled shallots into the mayonnaise. Season with hot sauce, Worcestershire sauce, salt, and pepper. Chill in the refrigerator.\nPREPARE THE ONIONS\nPeel and slice the sweet onions. Heat the oil in a sauté pan and add the thyme and sweet onions. Season with salt and pepper. Cover and cook over low heat for about 15 minutes until tender. Set aside. Peel and finely slice the white onions. In a small bowl, whisk the flour and some salt with 50ml - 3 1/2 tablespoons of very cold water to create a batter. Dip the onion rings into the batter and deep-fry until lightly golden. Transfer to paper towels, season with salt, and set aside.\nPREPARE THE LYONNAISE SALAD\nBoil the eggs for 10 minutes in salted water. Remove any thick ribs and green leaves from the frisée. Combine the mustard with the vinegar and season with salt and pepper. Add the oil while whisking gently. Coarsely chop the boiled eggs. Cut the pepper bacon into lardons and cook slowly in a skillet until crispy. Cut the bread into cubes and toast until golden in a skillet with a little oil. Gently mix the frisée with the vinaigrette in a bowl. Add the chopped eggs, then top with lardons and croutons.\nPREPARE THE THICK CUT FRENCH FRIES\nWash the unpeeled potatoes and cut them lengthwise into ten strips. Mix with salt in a bowl and let stand for 15 minutes to release moisture, then dry. In a saucepan, confit the potatoes in lard with thyme and peppercorns at 90°C - 195°F for 25 minutes. Allow to cool. Heat oil in a deep fryer to 180°C - 350°F. Deep-fry the potatoes until golden, then transfer to paper towels to drain. Season with salt.\nFINAL ASSEMBLY\nHeat a skillet. Add oil and brown the sausage pieces. Split the rolls open and toast under a broiler. Lightly spread the bottom half of the rolls with faiselle cheese. Cut the Comté cheese into batons and place over the faiselle. Melt gently under the broiler. Place a slice of sausage over the cheese. Spread 1/4 teaspoon of stewed sweet onions over it and cover with another slice. Spread 1 teaspoon of Dijon sauce on top and cover with the top half of the rolls. Combine the fries with the onion rings. Serve two burgers per person in a small paper bag. Present the Dijon sauce, fries, onion rings, and salad on the side.","region":"FR"}