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":"Pheasant with cabbage and chestnuts A red burgundy, such as pernani vergelesses","ingredients":"CHESTNUT SAUCE : chestnuts,goose fat,sugar,celery stalk,chicken jus,fine gray sea salt,white chicken stock,pepper\nCABBAGE : green cabbages,goose fat,fresh pork side (belly),chicken broth,fine gray sea salt,pepper\nPHEASANT : hen pheasants, intestines removed,slices side bacon,butter,butter (1.76 ounces or 3 1/2 tablespoons),cognac,chicken stock","instructions":"PREPARE THE CHESTNUT SAUCE\nScore the hilum of the chestnuts, which is the lighter and flatter part of the shell, with a cut about 2cm - 3/4 inch long.\nPlace the chestnuts in a saucepan and cover with water.\nSimmer for 20 minutes, then remove them with a skimmer and peel off the shells.\nDry the chestnuts on a cloth.\nMelt the goose fat in a Dutch oven.\nAdd the chestnuts and lightly brown them on all sides.\nSprinkle sugar over the chestnuts and allow to caramelize.\nSlice the celery diagonally and add it to a saucepan along with the chicken jus and caramelized chestnuts.\nLightly season with gray sea salt.\nPour in the chicken stock.\nBring to a simmer, cover, and continue simmering for about 40 minutes.\nCheck that the chestnuts are cooked; extend the cooking time if needed.\nCarefully drain the chestnuts to avoid crushing them, and set them aside.\nReserve the cooking liquid for the pheasant.\nPREPARE THE CABBAGE\nPreheat the oven to 170°C - 340°F.\nRemove the tough outer leaves from the cabbages and cut off the stem.\nHalve the heads of cabbage.\nSeparate the leaves from both cabbages, keeping only the tender ones.\nRemove any thick ribs from the leaves.\nBoil salted water in a Dutch oven and blanch the cabbage leaves for 5 minutes.\nDrain and refresh under cold running water.\nMelt the goose fat in the Dutch oven.\nCut half of the pork into lardons and brown them on each side.\nAdd the drained cabbage and sweat it down.\nAdd the chicken broth, cover, and cook in the oven for 1 hour.\nOnce the cabbage is tender, remove the lid and baste frequently with the cooking liquid.\nPREPARE THE PHEASANT\nPreheat the oven to 180°C - 350°F.\nTrim and clean the pheasants thoroughly.\nWrap the pheasants with the bacon and truss using a needle and kitchen twine.\nRoast in the oven with the butter for 20 minutes, turning regularly.\nOnce cooked, transfer the pheasants to a serving platter.\nDeglaze the pan with cognac, followed by the chicken stock.\nThicken the chestnut cooking liquid and add it to the mix.\nReduce the sauce to your desired thickness.\nFINAL TOUCHES\nTo serve, create a bed of cabbage on a serving dish.\nUntie the pheasants and place them on top of the cabbage.\nArrange the chestnuts around the pheasants.\nDrizzle everything with the sauce.","region":"FR"}