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": "SAUTÉ GOURMAND",
  "description": "Un sauté raffiné qui marie des abats délicats avec une sauce truffée, parfait pour une occasion spéciale.",
  "subtitle": "of Veal Sweetbread, Cockscombs, Rooster Kidneys, Foie Gras, and Truffle Juice",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "12 (75G 2 3/4 OUNCE) COCKSCOMBS",
        "12 (100G 3 1/2 OUNCE) ROOSTER KIDNEYS",
        "1 (180G 6 1/3 OUNCE) VEAL SWEETBREAD",
        "1.5 LITERS 6 1/3 CUPS CHICKEN BROTH (SEE P. 245)",
        "90G 3.17 OUNCES (6 1/2 TABLESPOONS) BUTTER",
        "2 YELLOW ONIONS",
        "3 CLOVES PINK GARLIC",
        "1 SPRIG THYME",
        "100ML 1/3 CUP PLUS 1 TABLESPOON SAUCE PÉRIGUEUX (SEE P. 140)",
        "12 CRAYFISH",
        "LEAVES FROM 1 SPRIG FLAT-LEAF PARSLEY",
        "10 BLACK PEPPERCORNS",
        "30ML 2 TABLESPOONS COGNAC",
        "80G 2.82 OUNCES YORK HAM (OR OTHER DRY-CURED, UNSMOKED HAM)",
        "12 WHITE BUTTON MUSHROOMS",
        "100G 3.53 OUNCES CONCHIGLIE (PASTA SHELLS)",
        "5G 0.18 OUNCE CHOPPED TRUFFLE",
        "20ML 4 TEASPOONS TRUFFLE JUICE",
        "50ML 3 1/2 TABLESPOONS LIGHT CREAM",
        "1 TABLESPOON OLIVE OIL",
        "200G 7 OUNCES DUCK FOIE GRAS"
      ]
    }
  ],
  "instructions": [
    "One day ahead, purge* the cockcombs, kidneys, and sweetbread of impurities by soaking separately in water to cover in the refrigerator for 12 hours.",
    "The day of serving, blanch the cockscombs and kidneys separately, then plunge in ice water.",
    "Use a paring knife to trim the cockscombs and kidneys, then simmer separately in 500ml - 2 cups chicken broth: 2 hours for the cockscombs and 30 minutes for the kidneys. Set aside.",
    "Preheat the oven to 160°C - 325°F (gas mark 3). Trim and peel the sweetbread.",
    "Melt 40g - 1.41 ounces (3 tablespoons) butter.",
    "Sear* the sweetbread in a sauté pan* over high heat with the melted butter.",
    "Cut one onion into a small dice, and add it together with one unpeeled garlic clove and the thyme.",
    "Add enough chicken broth to cover the sweetbread by one-third, and top up to halfway with the sauce Périgueux. Braise the sweetbread in the oven for 25 minutes.",
    "Then cut into large chunks. Set aside the sweetbreads and braising liquid.",
    "Rinse the crayfish, devein* them, and separate the heads and claws from the tails. Set aside the heads and claws.",
    "Sear the tails in a Dutch oven (cast-iron casserole) with the remaining butter.",
    "Peel and slice the remaining garlic and onion and add to the Dutch oven with the minced parsley and the peppercorns.",
    "Deglaze* with the cognac, cover with a lid, and cook for 5 minutes. Let cool, peel the tails, and set aside the crayfish tails and cooking liquid.",
    "Cut the ham into large batons. Wash and brush the mushrooms. Cook the pasta.",
    "Combine the cockscombs and kidneys, sweetbread pieces, ham, pasta, and chopped truffle in a sauté pan*.",
    "Coat the pieces with the crayfish cooking liquid, sweetbread braising liquid, truffle juice, and the cream.",
    "Sauté the crayfish tails with olive oil, then fry together with the foie gras and mushrooms over high heat.",
    "Make an attractive arrangement in individual serving dishes."
  ],
  "author": "BENOIT"
}