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": "Paris-Valence",
  "description": "Try this my very personal tribute to the famous Paris-Brest, which is usually made with praline. Here the cream used is lighter and laced with red fruits, adding a lovely sharpness.",
  "subtitle": "with red fruits",
  "ingredients": [
    {
      "section": "The choux pastry",
      "ingredients": [
        "100 ml/3½ fl oz milk",
        "100 ml/3½ fl oz water",
        "4 g/½ oz salt",
        "8 g/4 oz caster (superfine) sugar",
        "80 g/3 oz unsalted butter",
        "120 g/44 oz sifted plain (all-purpose) flour",
        "3 eggs",
        "60 g/21/4 oz chopped almonds"
      ]
    },
    {
      "section": "The vanilla chantilly",
      "ingredients": [
        "500 ml/18 fl oz double or whipping (heavy) cream",
        "50 g/14 oz caster (superfine) sugar",
        "1 vanilla pod (bean)"
      ]
    },
    {
      "section": "The red fruits",
      "ingredients": [
        "100 g/3½ oz strawberries",
        "100 g/3½ oz raspberries",
        "50 g/14 oz blackcurrants",
        "icing (confectioners') sugar, for dusting",
        "a few roughly chopped unsalted pistachios"
      ]
    }
  ],
  "instructions": [
    "1 The choux pastry",
    "Preheat the oven to 165°C (320°F; gas mark 2-3). Put the milk, water, salt, sugar and butter in a saucepan and bring to the boil. Then, off the heat, pour in the sifted flour all in one go. Return to the heat for a minute, stirring all the time with a wooden spoon, to dry the mixture out. Pour the mixture into a large bowl then add the eggs one by one, mixing well to incorporate each one before adding the next. Transfer the dough to a piping bag and pipe rings 1 cm/½ in thick onto a lined baking sheet. Sprinkle with the chopped almonds, then bake in the oven for 20 minutes. Cool on wire racks.",
    "2-The vanilla chantilly",
    "Using an electric whisk or food mixer, whip the cream with the sugar and the seeds from the vanilla pod until stiff.",
    "3- Plating up",
    "Cut the choux rings in half and decorate one half with a mixture of the red fruits, followed by some of the chantilly. Place the other halves of the rings on top, dust with icing sugar, then scatter on the chopped pistachios. Place a few more red fruits in the middle of each Paris-Valence and serve immediately.",
    "Tip | Put the cream and fruit onto the choux pastry at the very last minute before serving. otherwise the pastry may become a little soft."
  ],
  "author": "Everyday"
}