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": "FISH AUX LYONNAIS ZANDER en Matelote THE WINE: A RED BURGUNDY, SUCH AS CHOREY LES BEAUNE",
  "description": "A delicious and traditional fish dish from Lyon, highlighting the delightful flavors of zander cooked in a rich matelote sauce.",
  "instructions": [
    "Cut the head of the fish in half lengthwise. Remove the eyes and gills. Purge the head and bones of impurities by leaving under a thin stream of cold running water for 1 hour. Drain and reserve for the sauce. You can ask your fishmonger to prepare the fillets for you. Ask to keep the head and fishbone.",
    "Carefully wash and slice the leek and mushrooms, and peel and slice the shallots. Heat the olive oil in a Dutch oven (cast-iron casserole), and brown the fish head and bones. Remove them from the pan, set aside, and discard the oil. Put the bacon in the pan and cook over low heat for 10 minutes, then add the leek, mushrooms, shallots, crushed garlic cloves, and peppercorns. Sweat the vegetables gently, then return the fish head and bones to the pan. Moisten with the wine and reduce by half. Add the chicken stock and simmer for 20 minutes, skimming regularly. Filter the sauce through a strainer (sieve) into a saucepan and let cool.",
    "Peel the onions. Brown them in a sauté pan with 1 tablespoon olive oil for 2 minutes. Season with salt. Add 100ml - 1/3 cup plus 1 tablespoon chicken stock and half the butter and simmer. Stop the cooking process when the onions are tender and coated in the cooking liquid.",
    "Cut the smoked bacon into 3 x 5cm - 1 1/4 x 2 inch lardons. Put them into a small saucepan and cover with cold water. Place over the heat and bring to a boil. Drain and set aside. Cut the mushroom stems so they are flush with the caps. Wash the mushrooms carefully. Sweat them in a sauté pan with 1 tablespoon olive oil for 2 minutes, without coloring. Season with salt, and add the rest of the chicken stock, a dash of lemon juice, and the remaining butter. Cover with a lid and simmer for 5 minutes. Transfer to another container and set aside.",
    "Reduce the sauce by half in the saucepan. Beat in the butter and add the onion, lardon, and mushroom garnish. Season with salt and pepper, if necessary. Add a dash of vinegar sherry and season with pepper. Season the fillets. Heat a little oil in a nonstick skillet or frying pan and cook the fillets, skin side down, without turning over, together with a pat (knob) of butter. When cooked, arrange the fillets on a large serving dish. Cover them with the sauce and garnish."
  ]
}