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": "SOUFFLÉ with Chartreuse",
  "description": "A deliciously light and airy dessert, this Soufflé with Chartreuse is the perfect way to impress your guests with its complex flavors and elegant presentation.",
  "subtitle": "DESSERTS AUX LYONNAIS",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "100ML PLAIN ICE CREAM",
        "1/3 CUP PLUS 1 TABLESPOON MILK",
        "10ML 2 TEASPOONS LIGHT CREAM",
        "16G 0.56 OUNCE (1 TABLESPOON) EGG YOLK (ABOUT 1 LARGE)",
        "24G 0.85 OUNCE (2 TABLESPOONS) SUGAR",
        "250ML 1 CUP MILK",
        "50G 1.76 OUNCES (1/4 CUP) SUGAR",
        "45G 1.59 OUNCES (3 TABLESPOONS) EGG YOLKS (ABOUT 2-3 LARGE), RESERVE 3 WHITES FOR THE SOUFFLE BATTER",
        "25G 0.88 OUNCE (3 1/2 TABLESPOONS) FLOUR",
        "8G 0.28 OUNCE (1 TABLESPOON) CORNSTARCH",
        "10ML 2 TEASPOONS GREEN CHARTREUSE",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS) BUTTER",
        "20G 0.71 OUNCE (1 1/2 TABLESPOONS PACKED) BROWN SUGAR",
        "4 LADYFINGERS",
        "100ML 1/3 CUP PLUS 1 TABLESPOON GREEN CHARTREUSE",
        "300G 10.58 OUNCES (1 1/4 CUPS) EGG WHITES (9 LARGE)",
        "50G 1.76 OUNCES (1/4 CUP) SUGAR",
        "300G 10.58 OUNCES (3/4 CUP PLUS 2 TEASPOONS) CHARTREUSE PASTRY CREAM",
        "CONFECTIONERS' SUGAR FOR FINISHING",
        "GREEN CHARTREUSE FOR DRIZZLING"
      ]
    }
  ],
  "instructions": [
    "One day ahead, combine the milk and cream in a saucepan and bring to a boil.",
    "Beat the egg yolk with the sugar until pale in a small bowl.",
    "Add the boiling milk, stir, and return to the saucepan.",
    "Cook until the mixture reaches 83° C 180°F while constantly stirring in a figure-eight pattern with a spatula.",
    "Refrigerate for 12 hours.",
    "On the day of serving, churn the mixture in an ice cream machine according to the manufacturer's instructions.",
    "Don't worry if it seems short, this is enough for 4 quenelles, but you can easily double the recipe.",
    "Boil the milk with 25g - 0.88 ounce (2 tablespoons) of the sugar.",
    "Briskly beat the egg yolks with the remaining sugar in a bowl until pale, then add the flour and cornstarch.",
    "Add the egg-flour mixture to the saucepan with the boiling milk and return to a boil.",
    "Boil for 2 minutes, then remove the pan from the heat and transfer the mixture to a bowl.",
    "Cover with plastic wrap and refrigerate for 1 hour.",
    "Take the cream out of the refrigerator and pour into another bowl.",
    "Add the Chartreuse and stir until smooth.",
    "Grease four 200ml - 3/4 cup-capacity glazed stoneware ramekins with the butter.",
    "Sprinkle the inside with the brown sugar and turn them over to remove the excess.",
    "Preheat the oven to 185°C - 365°F (gas mark 4-5).",
    "Soak the lady-fingers with Chartreuse and lay 1 at the bottom of each ramekin.",
    "Beat the egg whites to stiff peaks with a stand mixer fitted with the whisk attachment.",
    "When the egg whites have formed soft peaks, gradually add the sugar and continue to beat.",
    "Gently fold the beaten egg whites into the Chartreuse cream.",
    "Pour the mixture into each ramekin and smooth with a spatula.",
    "Clean a 3mm - 1/8 inch band around the edge of the ramekins with a paper towel so that the batter can rise correctly.",
    "Bake for 8 minutes.",
    "Sprinkle each soufflé with confectioners' sugar.",
    "Accompany with a quenelle of ice cream and drizzle with Chartreuse.",
    "Serve immediately."
  ],
  "author": ""
}