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": "AUX LYONNAIS",
  "description": "Une délicieuse combinaison d'artichauts et de foie gras préparée avec soin, parfaite pour impressionner vos invités.",
  "subtitle": "CAMUS ARTICHOKES with Lyon-style Cold Foie Gras",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 (500G 1 POUND 2 OUNCES) LOBE FOIE GRAS, DEVEINED",
        "6G 0.21 OUNCE (1 TEASPOON) SALT",
        "2G 0.07 OUNCE (1 TEASPOON) FRESHLY GROUND PEPPER",
        "20ML 4 TEASPOONS PORT WINE",
        "2 LEMONS, HALVED",
        "4 LARGE CAMUS (GLOBE) ARTICHOKES",
        "2 TABLESPOONS FLOUR",
        "KOSHER (COARSE) SALT",
        "2 SHALLOTS",
        "100ML 1/3 CUP PLUS 1 1/2 TABLESPOONS AGED RED WINE VINEGAR",
        "100G 3.53 OUNCES (ABOUT 3 CUPS) SANDWICH BREAD (CUBES)",
        "3 TABLESPOONS PEANUT OIL",
        "SEVERAL SPRIGS TARRAGON",
        "SEVERAL SPRIGS FLAT-LEAF PARSLEY",
        "SEVERAL SPRIGS CHERVIL",
        "1/2 TEASPOON SHERRY VINEGAR",
        "1 TABLESPOON OLIVE OIL",
        "20 BEET (BEETROOT) SHOOTS",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "One week ahead, season the foie gras with a mixture of salt and pepper. Drizzle with the wine. Place inside a terrine dish, cover with plastic wrap (cling film), and refrigerate 12 hours.",
    "The next day, take the terrine dish out of the refrigerator and let stand for 30 minutes. Preheat the oven to 120°C - 250°F (gas mark 1/2).",
    "Remove the plastic wrap, cover the terrine dish with its lid, place in a bain-marie filled with boiling water, and put inside the oven. When the internal temperature of the foie gras reaches 50°C - 122°F, take it out of the oven and rest for 2 hours at room temperature.",
    "Carefully drain the foie gras and reserve the liquid fat for another use.",
    "Spread out the foie gras over a sheet of plastic wrap and roll into a cylinder with the same diameter as a camus (globe) artichoke. Wrap in aluminum foil and refrigerate for 6 days before serving.",
    "The day of serving, squeeze the lemons into a bowl of water. Reserve the lemon halves. Break off each artichoke stem (stalk) with your hands instead of using a knife so you pull out as many strands as possible.",
    "Trim the base with a knife. Cut off the top two-thirds of the leaves of each artichoke. Remove the tougher outer leaves.",
    "Turn the entire bottom part of each artichoke with a paring knife, following its outline, to remove all the hard and fibrous parts. Be careful not to leave any flesh on the leaves, or any traces of dark green on each artichoke bottom.",
    "Rub the bottom with a lemon half and plunge it into the lemon water. Repeat for the remaining artichokes.",
    "Mix the flour with 2 liters (8 1/2 cups) water in a saucepan and bring to a boil. Drain the artichokes and add them to the saucepan; season with salt. Simmer for 25 minutes.",
    "Remove the saucepan from the heat and let the artichokes cool in the cooking liquid. Drain the artichokes, reserving the cooking liquid, and remove their chokes. Cover with a damp cloth.",
    "Peel and mince the shallots. Put them into a pot and cover with the wine vinegar. Cook until the vinegar has been reduced completely.",
    "Toast the bread cubes in a skillet or frying pan with the peanut oil, then drain on paper towels.",
    "Mince the tarragon, parsley, and chervil. In a bowl, make a vinaigrette by mixing the shallots cooked in vinegar with the sherry vinegar and olive oil, then add the herbs.",
    "Warm the artichokes in a saucepan with a little of their cooking liquid. Arrange 1 artichoke on each plate, drizzle with vinaigrette, and add the beet shoots and croutons.",
    "Slice the foie gras into 4 thick slices and place one on each plate. Season with fleur de sel and pepper."
  ],
  "author": ""
}