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": "Traditional Millefeuille",
  "description": "Millefeuille is a classic pastry made of layers of puff pastry and pastry cream that will delight your taste buds.",
  "subtitle": "An exquisite layered dessert",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 (3mm 1/8 inch-thick) sheet puff pastry",
        "50g 1.76 ounces (1/3 cup plus 2 tablespoons) confectioners' sugar",
        "160g pastry cream",
        "1 vanilla bean",
        "1 liter 4 1/4 cups milk",
        "5.64 ounces (2/3 cup) egg yolks (about 9-10 large)",
        "250g 9.88 ounces (1 1/4 cups) sugar",
        "50g 1.76 ounces (1/3 cup plus 1 tablespoon) flour",
        "60g 2.12 ounces (1/2 cup) cornstarch",
        "150g 5.29 ounces (1 stick plus 3 tablespoons) butter"
      ]
    }
  ],
  "instructions": [
    "Preheat the oven to 200°C - 400°F (gas mark 6). Lay the pastry between two baking sheets. Cut four wine corks to a height of 2cm - 3/4 inch and use as spacers between the two baking sheets (or follow instructions on page 129). Bake for about 20 minutes.",
    "When cooked, remove the pastry from the oven and increase the temperature to 240°C - 475°F (gas mark 9). Sprinkle the pastry with confectioners' sugar and return it to the oven for the time it takes to caramelize the sugar. Watch the pastry closely, because this happens quickly. Immediately take the pastry out of the oven and cut into twelve 10 x 5cm - 4 x 2 inch rectangles (3 per millefeuille), and set aside.",
    "Split the vanilla bean and scrape out the seeds. Add the bean and seeds to the milk and bring to a boil in a saucepan. Remove the vanilla bean. Briskly whisk the egg yolks with the sugar in a bowl, then incorporate the flour and cornstarch. Add the hot milk, return the mixture to the saucepan, bring to a boil, and cook for 3 minutes, stirring constantly.",
    "Transfer to a bowl and incorporate the butter. Mix well. Cover with plastic wrap in direct contact with the pastry cream and cool quickly. Transfer the cream to a pastry (piping) bag fitted with a size 10 tip (nozzle).",
    "Assemble the millefeuille: Pipe three lines of pastry cream over one rectangle and cover with another rectangle. Repeat the operation to make a single three-layered millefeuille. Complete the other three millefeuille with the remaining rectangles and serve."
  ],
  "author": "Benoit"
}