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": "PÂTÉ EN CROÛTE",
  "description": "Une délicieuse recette de pâté en croûte, parfaite pour vos apéritifs, agrémentée de laitue et de vinaigrette.",
  "subtitle": "Lettuce with Walnut Oil, and Garlic Croutons",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "600G 1 POUND 5 OUNCES PORK JOWLS",
        "360G 12.7 OUNCES VEAL SHOULDER",
        "450G 1 POUND CHICKEN BREAST",
        "50ML 3 1/2 TABLESPOONS COGNAC",
        "50ML 3 1/2 TABLESPOONS MADEIRA WINE",
        "50ML 3 1/2 TABLESPOONS WHITE PORT WINE",
        "2 CLOVES GARLIC",
        "2 BAY LEAVES",
        "5 SPRIGS THYME",
        "2 SPRIGS ROSEMARY",
        "3 SHALLOTS",
        "250G 8.82 OUNCES DUCK FOIE GRAS, CUBED",
        "300G 10.85 OUNCES FATBACK (PORK FAT), CUBED",
        "350G 12.35 OUNCES COOKED DUCK FILLET, CUBED",
        "50G 1.76 OUNCES (1/3 CUP PLUS 1 TABLESPOON) PISTACHIOS, SHELLED",
        "200ML 3/4 CUP PLUS 1 TABLESPOON WHIPPING CREAM",
        "9G 0.32 OUNCE (1 1/2 TEASPOONS) SALT",
        "3G 0.11 OUNCE (1/2 TEASPOON) CURING SALT",
        "2G 0.07 OUNCE (1 TEASPOON) FRESHLY GROUND WHITE PEPPER",
        "30G 1.06 OUNCES HORN OF PLENTY MUSHROOMS",
        "250G 8.82 OUNCES (2 STICKS PLUS 2 TABLESPOONS) BUTTER, AT ROOM TEMPERATURE",
        "500G 1 POUND 2 OUNCES (4 CUPS) TYPE 55 FLOUR",
        "2 EGG WHITES",
        "5G 0.18 OUNCE (1 TEASPOON) SALT",
        "BUTTER FOR GREASING",
        "FLOUR FOR DUSTING",
        "1 EGG YOLK",
        "200G 7 OUNCES DUCK ASPIC",
        "10ML 2 TEASPOONS SHERRY VINEGAR",
        "50ML 3 1/2 TABLESPOONS WALNUT OIL",
        "50ML 3 1/2 TABLESPOONS CHICKEN JUS (SEE P. 250)",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "9 LETTUCE HEARTS (ROMAINE)",
        "CROUTONS (SEE METHOD P. 52 - EGGS EN MEURETTE)",
        "FLEUR DE SEL"
      ]
    }
  ],
  "instructions": [
    "MAKE THE FILLING One day ahead, cut the pork jowls, veal shoulder, and chicken breast into medium-size chunks and marinate with the cognac, wines, unpeeled garlic cloves, bay leaves, thyme, and rosemary. Refrigerate for 12 hours.",
    "The day of serving, pass the marinated meats through a meat grinder (mincer) using the coarse plate. Place in a large bowl. Mince the bay leaf, thyme, and rosemary from the marinade; peel the garlic cloves and mince those, along with the shallots. Add the herbs and garlic used for the marinade to the ground meat.",
    "Gently incorporate the duck foie gras, fatback, duck fillet, pistachios, and cream. Season with the two salts and pepper. Slice the mushrooms and cook them with the shallots, then add to the filling.",
    "MAKE THE PASTRY DOUGH Work the butter in the bowl of a stand mixer until it is soft and creamy. Add two-thirds of the flour to the softened butter and mix on medium setting to a smooth paste.",
    "In another bowl, mix together the egg whites, 750ml 3 cups water, salt, and the remaining flour. Combine the two mixtures and finish making the dough in the mixer using the paddle attachment. Transfer to a container, cover with plastic wrap, and set aside in the refrigerator.",
    "MAKE THE PÂTÉ EN CROÛTE Preheat the oven to 220°C - 425°F (gas mark 7). Use a rolling pin to roll out the dough to a thickness of 5mm - 3/16 inch. Grease a pâté en croute mold with butter and dust with flour.",
    "Line the mold with the dough, then add the filling and press it with a spoon to compact. When the mold is filled, put more filling on top and round it off the length of the mold. Cover it completely with the dough.",
    "Poke three holes into the dough, then brush with beaten egg yolk. Use aluminum foil to make cylindrical steam vents and insert them into the holes. Bake for 45 minutes, then lower the temperature to 100°C - 210°F (gas mark 1/4) and monitor the internal temperature of the filling, which should reach 55°C 130°F.",
    "Take the pie out of the oven and let cool to 30°C 86°F. Melt the duck aspic at 30°C 86°F and pour it into the vents until the spaces inside the pie are well filled. Refrigerate for 12 hours.",
    "FINISHING Make a vinaigrette by adding the vinegar and walnut oil to the chicken jus. Season with salt and pepper. Wash, prepare, and season the lettuce hearts in a salad bowl.",
    "Dress with the vinaigrette, add the croutons, and serve in small salad bowls.",
    "Cut a thick slice of the pâté en croûte and place it in the middle of a plate. Season with fleur de sel and freshly ground pepper."
  ],
  "author": "BENOIT"
}