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": "FIN GRAS DU MÉZENC",
  "description": "Une délicieuse recette de bouillon de boeuf servi avec des raviolis aux chanterelles, parfaite pour impressionner vos invités.",
  "subtitle": "BEEF BROTH with Chanterelle Ravioli",
  "ingredients": [
    {
      "section": "BEEF BROTH",
      "ingredients": [
        "200G7 OUNCES CARROTS (ABOUT 3)",
        "200G 7 OUNCES LEEKS (ABOUT 2 1/4)",
        "200G 7 OUNCES CELERY (ABOUT 5 STALKS)",
        "200G7 OUNCES YELLOW ONIONS (ABOUT 2)",
        "1 KG 2 POUNDS 4 OUNCES BEEF PLATE",
        "500G 1 POUND 2 OUNCES CHUCK STEAK",
        "500G 1 POUND 2 OUNCES BEEF BOTTOM ROUND",
        "COARSE GRAY SEA SALT",
        "BLACK PEPPERCORNS",
        "3 CLOVES",
        "1 BOUQUET GARNI"
      ]
    },
    {
      "section": "CHANTERELLE RAVIOLI",
      "ingredients": [
        "500G 1 POUND 2 OUNCES SMALL CHANTERELLE MUSHROOMS",
        "1 SHALLOT",
        "OLIVE OIL",
        "1/2 BUNCH FLAT-LEAF PARSLEY",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "250G 8.82 OUNCES RAVIOLI DOUGH (RECIPE ON P. 251)",
        "FLOUR FOR DUSTING"
      ]
    },
    {
      "section": "GARNISH",
      "ingredients": [
        "2 CARROTS",
        "100G 3.53 OUNCES CELERIAC (ABOUT 1/2 HEAD)",
        "1/2 WHITE ONION",
        "OLIVE OIL",
        "SALT",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "Peel and dice the carrots. Thoroughly wash the leeks to remove all grit, then cut the leeks and celery into large chunks.",
    "Halve the unpeeled onions and char them in a skillet or frying pan.",
    "Put the pieces of beef into a Dutch oven (cast-iron casserole) and cover with water.",
    "Bring to a boil and skim off the scum.",
    "Season with the sea salt, peppercorns, and cloves.",
    "Add the carrots, leeks, celery, bouquet garni, and charred onions.",
    "Simmer for 6 hours.",
    "Pass the broth through a fine conical strainer* (sieve) over a bowl and set aside the broth and the meat separately.",
    "Cut off the mushroom stems and wash them thoroughly in water.",
    "Peel and mince* the shallot.",
    "In a skillet or frying pan, sweat* the shallot in a little olive oil, then add the mushrooms and sauté.",
    "Chop the parsley.",
    "Let the mushroom mixture cool, then season with salt, pepper, and parsley.",
    "Roll the dough out to a thickness of 1mm - 1/32 inch.",
    "Divide the sheet* into two strips.",
    "Make 12 small mounds of the mushroom filling on the first strip.",
    "Cover with the second strip.",
    "Make the ravioli by pressing on the dough with a 4.5cm-1 3/4 inch-diameter cookie cutter, then cut them out with a 5cm- - 2 inch-diameter cookie cutter.",
    "Set aside in the refrigerator on a sheet of parchment paper dusted with flour.",
    "Peel the carrots, celeriac, and onion.",
    "Cut the carrots and celeriac into a brunoise*.",
    "Finely mince the onion.",
    "In a sauté pan, sweat the onion in a little olive oil.",
    "Add the carrots and celeriac, cover with a lid, and cook for 5 minutes.",
    "Bring a saucepan of water to a boil.",
    "Reheat the broth and transfer it to a pitcher.",
    "Shred 400g - 14.12 ounces of meat cooked in broth (about 3 cups) and heat it in a sauté pan.",
    "Add 1/2 cup sweated garnish vegetables.",
    "Arrange one quarter of the meat and garnish in a ring mold in the bottom of a bowl.",
    "Repeat for the remaining bowls.",
    "Salt the boiling water and plunge the ravioli into the boiling salted water for 30 seconds.",
    "Drain and place 3 over the garnish in each bowl.",
    "Serve the broth separately."
  ],
  "author": ""
}