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": "120 ORGAN MEATS",
  "description": "A delicate dish featuring veal sweetbreads accompanied by meticulously prepared vegetables and enhanced with the luxurious flavor of Burgundy truffles.",
  "subtitle": "ALLARD GOLDEN VEAL SWEETBREADS Salsify, and Burgundy Truffle",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "800G 1 POUND 12 OUNCES VEAL SWEETBREADS",
        "20ML 4 TEASPOONS OLIVE OIL",
        "30G 1.06 OUNCES (2 TABLESPOONS) BUTTER",
        "1 CLOVE GARLIC",
        "1 SPRIG THYME",
        "1/2 WHITE ONION",
        "1/2 CARROT",
        "1/2 CELERIAC",
        "4 SALSIFY ROOTS",
        "4 POIVRADE ARTICHOKES",
        "100G POTATOES",
        "50ML 3 1/2 TABLESPOONS OLIVE OIL",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER",
        "1 CLOVE PINK GARLIC",
        "1 SPRIG THYME",
        "200ML 3/4 CUP PLUS 1 TABLESPOON WHITE CHICKEN STOCK (SEE P. 246)",
        "100G 3.53 OUNCES BURGUNDY TRUFFLE",
        "100ML 1/3 CUP PLUS 1 TABLESPOON VEAL JUS (SEE P. 250)",
        "SALT",
        "40G 1.41 OUNCES (3 TABLESPOONS) BUTTER",
        "1 SPRIG THYME",
        "FLEUR DE SEL"
      ]
    }
  ],
  "instructions": [
    "Put the sweetbreads into a saucepan filled with cold salted water.",
    "Bring to a boil, then transfer the sweetbreads immediately to ice water. Cool on a rack.",
    "Peel off their fine membrane. Cut the sweetbreads into 150g - 5.29 ounce lobes.",
    "In a Dutch oven (cast-iron casserole) with the oil, sear* and color the sweetbreads, then add the butter, garlic, and thyme sprig, basting regularly until they turn a golden color.",
    "Transfer to the rack and set aside*.",
    "Peel the onion, carrot, celeriac, and salsify.",
    "Cut the onion and carrot into brunoise*.",
    "Cut the salsify roots and celeriac on a diagonal into uniform slices.",
    "Halve the artichokes and use a melon baller to remove the choke.",
    "Boil the potatoes in salted water for 20 minutes.",
    "Shallow braise the onion, carrot, celeriac, salsify, and artichokes separately.",
    "In a sauté pan*, brown* the vegetables in the olive oil.",
    "Season with fleur de sel and pepper, and add the unpeeled garlic and thyme.",
    "Add the chicken stock, cover with a lid, and cook.",
    "Use a small brush to remove any soil from the truffle, then peel.",
    "Heat the veal jus and add the truffle scraps* (trimmings) and infuse for 10 minutes over low heat.",
    "Fry all the garnish ingredients in a skillet or frying pan with the butter, adding the thyme sprig.",
    "Add the sweetbreads to reheat.",
    "Arrange the vegetables on the plates.",
    "Place the sweetbreads on one side and grate a generous amount of truffle.",
    "Season with a dash of the truffle-infused veal jus and fleur de sel.",
    "Serve the veal jus separately."
  ],
  "author": "ALLARD"
}