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": "LOBSTER à la Parisienne",
  "description": "Une délicieuse recette de homard à la Parisienne, raffinée et gourmande, parfaite pour impressionner vos invités.",
  "subtitle": "Le vin : un red Burgundy, tel que Nuits-Saint-Georges",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 LOBSTERS (ABOUT 600G 1 POUND 5 OUNCES EACH)",
        "SALT",
        "100G 3.53 OUNCES SHALLOTS",
        "100G 3.53 OUNCES FENNEL (1/3-1/2 BULB)",
        "1 CLOVE GARLIC",
        "OLIVE OIL",
        "50G 1.76 OUNCES (3 1/2 TABLESPOONS) BUTTER",
        "1 SPRIG THYME",
        "10 BLACK PEPPERCORNS",
        "1 DRIED FENNEL STICK",
        "20G 0.71 OUNCE (3 3/4 TEASPOONS) TOMATO PASTE",
        "500ML 2 CUPS COGNAC",
        "500ML 2 CUPS WHITE CHICKEN STOCK (SEE P. 246)",
        "1 SPRIG TARRAGON",
        "1 CARROT",
        "1/2 LONG TURNIP",
        "2 CELERY STALKS",
        "25G 0.88 OUNCE (2 TABLESPOONS) MAYONNAISE",
        "30G 1.06 OUNCES CRUMBLED TRUFFLE",
        "40ML 2 TABLESPOONS PLUS 2 TEASPOONS REDUCED* LOBSTER JUS",
        "JUICE OF 1/2 LEMON",
        "4 QUAIL EGGS",
        "2 POIVRADE ARTICHOKES",
        "4 ROMAINE (COS) LETTUCE LEAVES",
        "1 (30G 1.06 oz) BLACK TRUFFLE",
        "20ML 4 TEASPOONS OLIVE OIL PLUS MORE FOR FINISHING"
      ]
    }
  ],
  "instructions": [
    "Remove the claws from the lobsters and separate the tails from the heads; reserve heads for lobster jus.",
    "Boil the large claws in salted water for 6 minutes, the small claws for 4 minutes, and the tails for 3 minutes.",
    "Cool in ice water, peel, and set aside.",
    "Peel and dice the shallots, fennel, and garlic.",
    "Coarsely chop the lobster heads and brown the pieces in a Dutch oven (cast-iron casserole) with olive oil.",
    "Add the butter, shallots, fennel, garlic, thyme, peppercorns, and dried fennel stick.",
    "Sweat them, then add the tomato paste.",
    "Deglaze with the cognac, then moisten with the chicken stock.",
    "Simmer for 30 minutes.",
    "Press well in a conical strainer (sieve) over a bowl to release the juices from the lobster pieces.",
    "Return the juices to a saucepan and reduce to the desired consistency.",
    "Infuse the jus with the tarragon, on the heat, for 10 minutes.",
    "Set aside.",
    "Peel the carrot and turnip, then cut the carrot, turnip, and celery into brunoise and shallow braise them.",
    "Transfer to a bowl over ice cubes to cool to preserve their color.",
    "Drain the vegetables and incorporate the mayonnaise and crumbled truffle to the vegetables.",
    "Adjust the seasoning with salt and pepper, then add the reduced lobster jus and the lemon juice.",
    "Boil the quail eggs for 4 minutes, let cool, shell, quarter, and set aside.",
    "Turn the artichokes and shallow braise them.",
    "Let cool, then cut them into six pieces and set aside.",
    "Cut the lettuce leaves into feather shapes.",
    "Cut the truffle into batons.",
    "Use a 10cm - 4 inch-diameter ring mold to plate the truffled vegetables.",
    "Slice a lobster tail and make a rosette of half of the slices over the vegetable disk.",
    "In a bowl, carefully mix the artichoke, lettuce, and truffle batons with the olive oil.",
    "Season with salt and pepper.",
    "Decorate the lobster rosette with some of the artichokes, lettuce, and truffle, and top with a lobster claw and a quail egg.",
    "Finish by adding a little lobster jus mixed with olive oil and a drizzle of lemon juice, and season with fleur de sel and freshly ground pepper.",
    "Repeat for the remaining 3 bowls."
  ],
  "author": "Benoit"
}