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":"Organ meats à la lyonnaise Tripe with gribiche sauce","ingredients":"For the recipe : beef blanket tripe,carrot,onion,cloves,spring water, plus more as needed,celery,garlic,bay leaf,black peppercorns (1 1/2 tablespoons),thyme,flat-leaf parsley, plus 1/2 bunch, stems and leaves separated,fleur de sel,dry white wine,juice of 3 lemons,tarragon, stems and leaves separated,grapeseed oil,aged red wine vinegar,dijon mustard,whole-grain mustard,salt,freshly ground pepper,eggs,flour (1 1/4 cups),dry bread crumbs (2 1/2 cups),peanut oil,butter (1 1/2 tablespoons),egg,capers (4 teaspoons),gherkin (1 tablespoon prepared),chervil,peanut oil,white vinegar,salt,freshly ground pepper","instructions":"One day before serving, place the tripe in a bowl of water to cover and soak for 12 hours in the refrigerator.\nOn the day of serving, transfer the tripe into a saucepan filled with cold water, bring to a boil, and skim off any impurities.\nRinse the tripe again in cold water and drain it well.\nPeel the carrot and onion, and stud the onion with the cloves.\nPlace the tripe in a large saucepan along with the spring water.\nBring to a boil, skimming off the foam regularly.\nAdd the carrot, onion, celery, crushed garlic, bay leaf, peppercorns, thyme, several sprigs of parsley, and a pinch of fleur de sel.\nAllow to simmer for 5 hours, adding more spring water as needed.\nLet the tripe cool in the broth, then transfer to a rack to drain.\nIn a bowl, make a marinade by whisking together the wine, lemon juice, parsley and tarragon stems, oil, vinegar, and mustards. Season with salt and pepper.\nCut the tripe into even pieces, immerse them in the marinade, and refrigerate for 8 hours.\nBoil one egg for 9 minutes in salted water, then coarsely chop the egg white.\nChop the capers and finely dice the gherkin.\nFinely chop the reserved parsley and tarragon leaves, along with the chervil.\nPass the egg yolk through a fine strainer into a bowl, then whisk in the oil to create a mayonnaise.\nIncorporate the vinegar, salt, and pepper, followed by the capers, gherkin, herbs, and chopped egg white.\nBeat the two eggs in a deep plate and season with a pinch of salt and pepper.\nSpread the flour in another deep plate, and place the bread crumbs in a third plate.\nDredge a piece of tripe in the flour, shaking off the excess.\nDip it in the egg, then coat with the bread crumbs.\nRepeat this process for all remaining pieces.\nHeat the oil in a skillet with the butter.\nFry the crumbed tripe on both sides until golden brown and crispy.\nDrain on paper towels and arrange on a serving platter.\nServe accompanied by the Gribiche sauce.","region":"FR"}