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": "AUX LYONNAIS is a delightful recipe that combines rich flavors and textures to create a memorable dining experience. Perfect for gatherings, this dish is sure to impress your guests.",
  "subtitle": "THE WINE: A RED RHONE WINE SUCH AS CROZES HERMITAGE",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1/2 BUNCH WATERCRESS",
        "60G 2.12 OUNCES PICKLED SHALLOTS (SEE P. 245)",
        "400G 14.11 OUNCES (1 3/4 CUPS PLUS 1 TABLESPOON) MAYONNAISE",
        "HOT SAUCE",
        "WORCESTERSHIRE SAUCE",
        "SALT",
        "FRESHLY GROUND PEPPERT",
        "2 SWEET ONIONS",
        "1 TABLESPOON OLIVE OIL",
        "4 SPRIGS THYME",
        "2 WHITE ONIONS",
        "50G 1.76 OUNCES (1/3 CUP PLUS 1 TABLESPOON) TYPE 55 FLOUR",
        "4L 16 CUPS SUNFLOWER OIL FOR DEEP-FRYING",
        "3 EGGS",
        "2 HEADS YELLOW FRISEE",
        "1 TEASPOON DIJON MUSTARD",
        "2 TABLESPOONS AGED RED WINE VINEGAR",
        "4 TABLESPOONS GRAPESEED OIL, PLUS MORE FOR FRYING",
        "150G 5.29 OUNCES PEPPER BACON, SLICED",
        "2 (1CM SLICES PAIN DE CAMPAGNE 3/8 INCH-THICK)",
        "1.5KG 3 POUNDS 4 OUNCES CHARLOTTE OR OTHER YELLOW-SKINNED WAXY POTATOES",
        "100G 3.53 OUNCES (1/3 CUP PLUS 2 TABLESPOONS) KOSHER (COARSE) SALT, PLUS MORE FOR SEASONING",
        "200G 7 OUNCES (1 CUP) LARD",
        "10 BLACK PEPPERCORNS",
        "4 LITERS 16 CUPS SUNFLOWER OIL",
        "40ML 2 TABLESPOONS PLUS 2 TEASPOONS SUNFLOWER OIL",
        "16 (6MM 1/4 INCH-THICK) SLICES COOKED CERVELAS SAUSAGE",
        "16 PISTACHIO BRIOCHE ROLLS (BUNS)",
        "250G 8.82 OUNCES FAISSELLE CHEESE (FROMAGE FRAIS) OR HALF COTTAGE CHEESE AND HALF PLAIN GREEK YOGURT",
        "80G 2.82 OUNCES COMTÉ CHEESE",
        "SALT",
        "PEPPER"
      ]
    }
  ],
  "instructions": [
    "MAKE THE DIJON SAUCE",
    "Mince the watercress. Incorporate the watercress and pickled shallots into the mayonnaise. Season with the hot sauce and Worcestershire sauces, and salt and pepper. Refrigerate.",
    "MAKE THE ONIONS",
    "Peel and slice* the sweet onions. Heat the oil in a sauté pan* and add the thyme and sweet onions. Season with salt and pepper. Cover with a lid and cook over low heat for about 15 minutes, until soft. Set aside*. Peel and finely slice the white onions. In a small bowl, whisk the flour and some salt with 50ml - 3 1/2 tablespoons very cold water to make a batter. Dip the onions rings in the batter and deep-fry until light golden. Transfer to paper towels, season with salt, and set aside*.",
    "MAKE THE LYONNAISE SALAD",
    "Boil the eggs for 10 minutes in salted water. Trim off any thick ribs and green leaves of the frisée. Mix the mustard with the vinegar and season with salt and pepper. Add the oil while whisking gently. Coarsely chop the boiled eggs. Cut the pepper bacon slices into lardons. Color slowly in a skillet or frying pan to make them crispy. Cut the slices of bread into cubes and toast until golden in a skillet or frying pan with a little oil. Gently mix the frisée with the vinaigrette in a bowl. Add the chopped eggs, then decorate with lardons and croutons.",
    "MAKE THE THICK CUT FRENCH FRIES",
    "Wash the unpeeled potatoes and cut lengthwise into ten strips. Mix with the salt in a bowl and let stand for 15 minutes to release their residual water, then dry them. In a saucepan, confit the potatoes in the lard with the thyme and peppercorns at 90°C - 195°F for 25 minutes. Let cool. Heat the oil in a deep fryer (deep-fat fryer) to 180°C - 350°F. Deep-fry the potatoes until golden, then transfer to paper towels to drain. Season with salt.",
    "FINISHING",
    "Heat a skillet or frying pan. Add the oil and brown the sausage pieces. Cut the rolls open and toast under a broiler. Lightly spread the bottom half of the rolls with faiselle cheese. Cut the Comté cheese into batons and place over the faisselle. Melt gently under the broiler. Place a sausage slice over the cheese. Spread 1/4 teaspoon of stewed sweet onions over it and cover with another slice. Put 1 teaspoon of Dijon sauce on top and cover with the top half of the rolls. Mix the fries with the onion rings. Serve two burgers per person in a small paper bag. Serve the Dijon sauce, fries, and onion rings, and salad on the side."
  ],
  "author": ""
}