Triple
T16388273
| Position | Surface form | Disambiguated ID | Type / Status |
|---|---|---|---|
| Subject | Armagnac region |
E397980
|
entity |
| Predicate | culturalHeritage |
P1579
|
FINISHED |
| Object |
Gascon cuisine
Gascon cuisine is a traditional regional cooking style from southwestern France, renowned for its rich, hearty dishes featuring duck, goose, foie gras, and Armagnac brandy.
|
E1209877
|
NE FINISHED |
How this triple was built (4 steps)
Every LLM step that produced this triple, in pipeline order — named-entity classification, the disambiguation choices (the exact options shown, with the pick highlighted), and the generated description. The batch + timestamp of each is in the Provenance table below.
NER
Named-entity recognition
gpt-5-mini
Instruction
Given a phrase, classify it is english named entity (e.g., persons, organizations, works of art) in Latin script, or not (e.g., literals, dates, URLs, verbose phrases). For disambiguation, the statement where the phrase occurs as object is also given. Please return a JSON object with `phrase` (string, the phrase being analyzed) and `is_ne` (boolean, indicating whether the phrase is a Named Entity).
Input
Phrase: Gascon cuisine | Statement: [Armagnac region, culturalHeritage, Gascon cuisine]
NED1
Entity disambiguation (via context triple)
gpt-5-mini-2025-08-07
Target entity: Gascon cuisine Context triple: [Armagnac region, culturalHeritage, Gascon cuisine]
-
A.
Breton cuisine
Breton cuisine is the traditional food culture of Brittany in northwestern France, renowned for its crêpes, galettes, seafood, and use of local dairy and buckwheat.
-
B.
Alsatian cuisine
Alsatian cuisine is a regional cooking tradition from France’s Alsace region that blends French and German influences, featuring dishes like choucroute garnie, tarte flambée, and hearty pork and potato specialties.
-
C.
Basque cuisine
Basque cuisine is a distinctive regional culinary tradition from northern Spain and southwestern France, renowned for its pintxos (small bar snacks), fresh seafood, and emphasis on high-quality local ingredients.
-
D.
Lorraine cuisine
Lorraine cuisine is a regional French culinary tradition from northeastern France, known for dishes like quiche Lorraine, pâtés, and distinctive pastries.
-
E.
Burgundian cuisine
Burgundian cuisine is a regional French culinary tradition renowned for rich, wine-based dishes such as boeuf bourguignon, coq au vin, and escargots, reflecting the gastronomic heritage of Burgundy.
- F. None of above. chosen
- G. Unsure - the case is ambiguous/there is not enough information to decide.
NEDg
Description generation
gpt-5.1
Instruction
Generate a one-sentence description of the target entity. You are given a context triple in the form (subject, predicate, object), where the object is the target entity. # Instructions Use the triple to infer relevant information about the entity. Describe the entity based on what is most defining, well-known. Avoid repeating the information from the triple, unless really essential. # Response Format Return only the sentence: "Description: [one-sentence description of the target entity]"
Input
Entity: Gascon cuisine Triple: [Armagnac region, culturalHeritage, Gascon cuisine]
Generated description
Gascon cuisine is a traditional regional cooking style from southwestern France, renowned for its rich, hearty dishes featuring duck, goose, foie gras, and Armagnac brandy.
NED2
Entity disambiguation (via description)
gpt-5-mini-2025-08-07
Target entity: Gascon cuisine Target entity description: Gascon cuisine is a traditional regional cooking style from southwestern France, renowned for its rich, hearty dishes featuring duck, goose, foie gras, and Armagnac brandy.
-
A.
Breton cuisine
Breton cuisine is the traditional food culture of Brittany in northwestern France, renowned for its crêpes, galettes, seafood, and use of local dairy and buckwheat.
-
B.
Alsatian cuisine
Alsatian cuisine is a regional cooking tradition from France’s Alsace region that blends French and German influences, featuring dishes like choucroute garnie, tarte flambée, and hearty pork and potato specialties.
-
C.
Basque cuisine
Basque cuisine is a distinctive regional culinary tradition from northern Spain and southwestern France, renowned for its pintxos (small bar snacks), fresh seafood, and emphasis on high-quality local ingredients.
-
D.
Lorraine cuisine
Lorraine cuisine is a regional French culinary tradition from northeastern France, known for dishes like quiche Lorraine, pâtés, and distinctive pastries.
-
E.
Burgundian cuisine
Burgundian cuisine is a regional French culinary tradition renowned for rich, wine-based dishes such as boeuf bourguignon, coq au vin, and escargots, reflecting the gastronomic heritage of Burgundy.
- F. None of above. chosen
Provenance (5 batches)
The batch behind each pipeline step, in order, with when it ran. Timestamps are batch-level — stages were processed in waves, so the object chain (NER → NED1 → NEDg → NED2) reads in order, but predicate / elicitation batches can sit in a different wave.
| Step | Stage | Batch ID | Status | When |
|---|---|---|---|---|
| creating | Elicitation | batch_69d87f2880b48190ae1a9673a3bbef80 |
completed | April 10, 2026, 4:40 a.m. |
| NER | Named-entity recognition | batch_69e3263f18988190800b921381d60c1b |
completed | April 18, 2026, 6:35 a.m. |
| NED1 | Entity disambiguation (via context triple) | batch_6a00356ed47c819085aaf101459dd55c |
completed | May 10, 2026, 7:36 a.m. |
| NEDg | Description generation | batch_6a00368287d48190b510541eb7851942 |
completed | May 10, 2026, 7:40 a.m. |
| NED2 | Entity disambiguation (via description) | batch_6a003766d4ec8190ab98387781f85bd6 |
completed | May 10, 2026, 7:44 a.m. |
Created at: April 10, 2026, 5:08 a.m.