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": "Croque Surprise",
  "description": "Our cooking style has never been deeply rooted in French cuisine. That said, we have nothing but respect for it. After all, its ingredients lend themselves well to brunch. Cheese, charcuterie, bread, butter, cream-you get the idea. One could argue about which French brunch staple is better, the croque monsieur or the croque madame. But good news, folks-this one beats them both.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "Béchamel Sauce",
      "ingredients": [
        "3 tablespoons (45 mL) unsalted butter",
        "1 tablespoon (15 mL) finely chopped fresh sage",
        "3 tablespoons (45 mL) all-purpose flour",
        "1½ cups (375 mL) 2% or whole milk",
        "1½ cups (375 mL) finely grated Parmesan cheese"
      ]
    },
    {
      "section": "Croque Surprise",
      "ingredients": [
        "4 slices egg bread, such as challah",
        "1 tablespoon (15 mL) Dijon mustard",
        "4 slices cooked Italian-style ham",
        "1/2 cup (125 mL) shredded mozzarella cheese, divided",
        "1 tablespoon (15 mL) unsalted butter",
        "2 large eggs"
      ]
    },
    {
      "section": "For Garnish",
      "ingredients": [
        "Dijon mustard",
        "Baby cornichons"
      ]
    }
  ],
  "instructions": [
    "In a medium saucepan, melt the butter over medium heat.",
    "Sprinkle the sage and flour over the melted butter and whisk for about 1 minute, until a paste forms.",
    "Turn the heat up to medium-high and slowly pour in the milk while constantly whisking.",
    "Continue to cook, whisking, as the sauce thickens.",
    "Turn the heat back down to medium, add the Parmesan, and whisk until melted.",
    "Remove from the heat.",
    "Preheat the oven to 400°F (200°C).",
    "Lay the bread on a cutting board and spread a thin layer of mustard over each slice.",
    "Lay 1 slice of ham on each piece of bread.",
    "Sprinkle 1/4 cup (60 mL) mozzarella on each of 2 slices of bread.",
    "Close the sandwiches, then use a 2-inch (5 cm) round cookie cutter or a glass to cut out the centre of each sandwich.",
    "Do not discard the mini centre sandwiches.",
    "In an ovenproof frying pan, melt the butter over medium-high heat.",
    "Fry sandwiches (and the mini sandwiches!) for 1 minute, or until golden brown and crispy.",
    "Flip the sandwiches.",
    "Crack an egg into the hole of each large sandwich.",
    "Place the whole pan in the oven and bake for 12 to 15 minutes, or until the eggs are set to your liking.",
    "Remove the pan from the oven.",
    "Switch the oven to broil.",
    "Spoon the Béchamel Sauce over the sandwiches.",
    "Return the whole pan to the oven and broil for 2 to 3 minutes, or until the Béchamel Sauce is golden and bubbly.",
    "Serve this very French sandwich with a side of creamy Dijon mustard and baby cornichons."
  ],
  "author": null
}