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": "Poire Belle-Hélène",
  "description": "A sumptuous dessert combining the sweet flavor of poached pears with the creaminess of vanilla ice cream, all topped with a luscious chocolate sauce and crunchy Polignac almonds.",
  "subtitle": "A Demi-Sec Champagne Dessert",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 VANILLA BEAN",
        "250ML 1 CUP MILK",
        "90G 3.17 OUNCES (1/3 CUP PLUS 1 TABLESPOON) CREAM",
        "35G 1.23 OUNCES (1/2 CUP) INSTANT DRY (POWDERED) MILK",
        "55G 1.94 OUNCES (1/4 CUP PLUS 1 TEASPOON) SUGAR",
        "55G 1.94 OUNCES (3 TABLESPOONS PLUS 2 TEASPOONS) EGG YOLKS (ABOUT 3-4 LARGE)",
        "60G 2.12 OUNCES (1/4 CUP PLUS 1 TABLESPOON) SUGAR",
        "50G 1.76 OUNCES (1/2 CUP) SLIVERED ALMONDS",
        "180ML 3/4 CUP MILK",
        "100ML 1/3 CUP PLUS 1 TABLESPOON LIGHT CREAM",
        "60G 2.12 OUNCES (1/4 CUP PLUS 1 TABLESPOON) SUGAR",
        "240G 8.47 OUNCES DARK CHOCOLATE (70% CACAO)",
        "100G 3.53 OUNCES (1/3 CUP PLUS 1 1/2 TABLESPOONS) CRÈME FRAÎCHE",
        "300G 10.58 OUNCES (1 1/2 CUPS) SUGAR",
        "150ML 2/3 CUP LEMON JUICE",
        "4 PEARS",
        "500G 1 POUND 2 OUNCES (2 CUPS PLUS 2 1/2 TABLESPOONS) CREAM",
        "50G 1.76 OUNCES (1/4 CUP) SUGAR"
      ]
    }
  ],
  "instructions": [
    "MAKE THE VANILLA ICE CREAM",
    "One day ahead, split the vanilla bean, scrape out the seeds, and put the bean and seeds in a saucepan with the milk and cream. Bring to a boil. Mix the instant milk, sugar, and egg yolks in a bowl, then add the mixture to the saucepan with the milk and cream, and cook to 85°C - 185°F. Filter immediately through a fine conical strainer (sieve) into an airtight container. Discard the vanilla bean, and refrigerate for at least 12 hours. On the day of serving, churn the mixture in an ice cream machine according to the manufacturer's instructions.",
    "MAKE THE POLIGNAC ALMONDS",
    "Make a syrup by boiling 50ml - 3 1/2 tablespoons water with the sugar in a saucepan. Plunge the almonds into the syrup and let soak for at least 2 hours off heat. Preheat the oven to 160°C - 325°F (gas mark 3). Drain the almonds and lay them out over a Silpat baking mat or parchment paper on a baking sheet. Toast them in the oven until golden.",
    "MAKE THE CHOCOLATE SAUCE",
    "Combine the milk, cream, and sugar in a saucepan and heat. Place the coarsely chopped chocolate in a bowl and gradually pour the mixture over it. Add the crème fraîche and set aside in the refrigerator.",
    "MAKE THE POACHED PEARS",
    "Split the vanilla bean and scrape out the seeds. Add the bean and seeds to a saucepan with 1 liter - 4 1/4 cups water, the sugar, and the lemon juice. Bring to a boil. In the meantime, peel, halve, and core the pears. Put the pear halves into the boiling syrup, and let the syrup gently soak into the pears over very low heat. Check that the pears are cooked through using the tip of a knife. They should be very soft.",
    "MAKE THE CHANTILLY CREAM",
    "Split the vanilla bean and scrape out the seeds. Add the seeds to the cream in a bowl; reserve the bean for another use. Whip the cream by whisking briskly, then set aside in the refrigerator. When it is time to serve the pears, lightly whip the cream and transfer to a pastry (piping) bag fitted with a fluted tip (nozzle).",
    "FINISHING",
    "Reheat the chocolate sauce over a bain-marie or in a microwave. Pipe a large swirl of Chantilly cream in the bottom of a bowl. Arrange two pear halves over the cream and add a quenelle of vanilla ice cream. Sprinkle with the Polignac almonds. Serve the warm chocolate sauce separately."
  ],
  "author": "Benoit"
}