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": "TOURNEDOS Rossini with Pommes Soufflés",
  "description": "Un plat raffiné et savoureux, idéal pour les occasions spéciales.",
  "subtitle": "Un plat raffiné et savoureux",
  "ingredients": [
    {
      "section": "MEAT AND PÉRIGUEUX SAUCE",
      "ingredients": [
        "800G 1 POUND 12 OUNCES BEEF TENDERLOIN",
        "1.5KG 3 POUNDS 4 OUNCES BEEF PLATE",
        "2 TABLESPOONS GRAPESEED OIL",
        "60G 2.12 OUNCES (4 TABLESPOONS) BUTTER",
        "100G 3.53 OUNCES SHALLOTS",
        "SALT",
        "FRESHLY GROUND PEPPER",
        "500ML 2 CUPS MADEIRA WINE",
        "1.5 LITERS 6 1/3 CUPS BEEF JUS"
      ]
    },
    {
      "section": "FOIE GRAS",
      "ingredients": [
        "1 LOBE RAW DUCK FOIE GRAS"
      ]
    },
    {
      "section": "POMMES SOUFFLÉS",
      "ingredients": [
        "2KG 4 POUNDS 6 OUNCES AGRIA POTATOES",
        "3 LITERS 12 2/3 CUPS OIL FOR DEEP-FRYING",
        "30ML 2 TABLESPOONS GRAPESEED OIL",
        "FLEUR DE SEL"
      ]
    },
    {
      "section": "FINISHING",
      "ingredients": [
        "50G 1.76 OUNCES CHOPPED TRUFFLE",
        "50G 1 2/3 OUNCES WHOLE TRUFFLE FOR SHAVING"
      ]
    }
  ],
  "instructions": [
    "Trim the tenderloin and cut it into 170g - 6 ounce tournedos.",
    "Cut the scraps* (trimmings) and beef plate into small pieces.",
    "Heat 1 tablespoon of the the oil in a Dutch oven (cast-iron casserole), then fry the scraps and beef plate pieces on all sides.",
    "Remove the scraps and beef plate from the pan and add 30g - 1.06 ounces (2 tablespoons) butter to the pan.",
    "Cut the unpeeled shallots into medium slices and add.",
    "Brown over medium heat, season with salt and pepper, and deglaze the pan with the Madeira.",
    "Reduce to a very thick sauce, then add the beef jus.",
    "Cook for a 15 minutes over low heat, skimming regularly.",
    "Strain into a saucepan and set aside* at room temperature.",
    "Heat the remaining oil in a skillet or frying pan and fry the tournedos on all sides.",
    "Finish cooking by adding the remaining butter and basting the meat with it.",
    "Transfer the tournedos to a rack and rest at room temperature.",
    "Preheat the oven to 180°C - 350°F (gas mark 4).",
    "Trim the foie gras, then fry in a Dutch oven until light golden.",
    "Turn it over and place in the oven for 15 minutes, basting regularly with its melted fat.",
    "When cooked, transfer to a rack.",
    "Peel and wash the potatoes.",
    "Cut into 3mm - 1/8 inch-thick disks and lay them on a dry cloth.",
    "Heat two oval Dutch ovens and fill each of them with 1.5 liters - 6 1/3 cups oil.",
    "Heat the first pan to 120°C - 250°F and place the potatoes into the oil.",
    "Use a skimmer to drain the potatoes and lay them on a dry cloth.",
    "Heat the second pan to 170°C - 340°F and add the potatoes to the oil to fry again.",
    "Remove the potatoes when golden and crispy, lay them on paper towels, and season with fleur de sel.",
    "Reheat the tournedos and foie gras in the oven at 180°C - 350°F (gas mark 4) for 5 to 10 minutes.",
    "Add the chopped truffle and sauce.",
    "Quarter the foie gras and serve with the tournedos on plates, along with some of the pommes soufflés.",
    "Shave some truffle over the top.",
    "Serve the sauce separately."
  ],
  "author": "BENOIT"
}