Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "GRILLED SALMON",
  "description": "A delightful grilled salmon dish paired with spring vegetables and a rich Béarnaise sauce, perfect for a special meal.",
  "subtitle": "Spring Vegetables, and Béarnaise Sauce",
  "ingredients": [
    {
      "section": "FISH",
      "ingredients": [
        "4 (150G 5.29 OUNCE) LABEL ROUGE SALMON FILLETS",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "50ML 3 1/2 TABLESPOONS OLIVE OIL"
      ]
    },
    {
      "section": "BEARNAISE SAUCE",
      "ingredients": [
        "3 SHALLOTS",
        "70ML -1/4 CUP PLUS 2 TEASPOONS RED WINE VINEGAR",
        "30ML 2 TABLESPOONS WHITE WINE",
        "2G 0.07 OUNCE (1 TEASPOON) COARSELY GROUND PEPPER, PLUS MORE",
        "1/2 BUNCH TARRAGON",
        "1/4 BUNCH CHERVIL",
        "200ML 3/4 CUP PLUS 1 TABLESPOON CLARIFIED BUTTER (SEE P. 245)",
        "4 EGG YOLKS",
        "50ML 3 1/2 TABLESPOONS WHITE CHICKEN STOCK (SEE P. 246)",
        "SALT"
      ]
    },
    {
      "section": "SPRING VEGETABLES",
      "ingredients": [
        "12 SPEARS GREEN ASPARAGUS",
        "100G 3.53 OUNCES (2/3 CUP) PEAS (SHELLED WEIGHT)",
        "4 BABY CARROTS, WITH GREENS",
        "4 NEW ONIONS, WITH LEAVES",
        "8 YOUNG LEEKS",
        "150ML 2/3 CUP WHITE CHICKEN STOCK (SEE P. 246)",
        "30G 1.06 OUNCES (2 TABLESPOONS) BUTTER",
        "20ML 4 TEASPOONS OLIVE OIL",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "FLEUR DE SEL"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 180°C - 350°F (gas mark 4).",
    "Season the salmon fillets with salt and pepper and grill on a griddle (grill) or in a very hot oiled skillet or frying pan for 5 minutes on each side.",
    "Finish cooking in the oven for 5 minutes. The salmon should remain pinkish.",
    "Peel and finely mince the shallots.",
    "Combine the shallots, vinegar, wine, and pepper in a sauté pan and reduce completely.",
    "Off the heat, add the tarragon, then remove the tarragon after 10 minutes.",
    "In the meantime, pluck and finely mince the chervil leaves, and set aside.",
    "Melt the clarified butter.",
    "In a sauté pan, whisk the egg yolks with the chicken stock and continue whisking briskly over the heat to a thick sabayon.",
    "Off the heat, incorporate a little of the clarified butter at a time while stirring gently.",
    "Finish by adding the minced chervil and the reduction. Adjust the seasoning with salt and pepper.",
    "Remove the scales from the asparagus spears and slice on a diagonal.",
    "Plunge the tips in very cold water before boiling in salted water for 10 minutes.",
    "Shock in ice water and set aside.",
    "Shell the peas.",
    "Peel the carrots and onions.",
    "Clean the leeks in water and then cut the leeks into small diagonal slices.",
    "Shallow braise the vegetables.",
    "Combine the vegetables and bind with a little chicken stock and butter.",
    "Season with salt and pepper, if necessary.",
    "Warm the salmon and sauce and place a grilled salmon fillet on each plate, make an attractive arrangement with the vegetables on one side, and finish with a pinch of fleur de sel and a turn of the pepper mill.",
    "Serve the Béarnaise sauce separately in a sauceboat."
  ],
  "author": "ALLARD"
}