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": "Bistro Salad Bowl",
  "description": "Traditional salad Lyonnaise—a mound of peppery frisée softened by a warm bacon vinaigrette and topped with crisp bacon and runny egg-makes for a substantial, satisfying meal. For a heftier base, we balanced the frisée with crunchy romaine. After cooking our bacon, we used the rendered bacon fat to make a warm vinaigrette that softened the greens and mellowed their bite. Rather than fussy poached eggs, we turned to fried eggs as a simplified alternative that maintained the classic runny yolk. Crispy, quick-broiled baguette toast slices were perfect for dunking into the fried egg's creamy yolk.",
  "subtitle": null,
  "ingredients": [
    {
      "section": "For the recipe",
      "ingredients": [
        "4 (¼-inch-thick) slices baguette (sliced on bias)",
        "2 teaspoons extra-virgin olive oil",
        "½ teaspoon table salt, divided",
        "½ teaspoon pepper, divided",
        "3 slices bacon, cut into 1-inch pieces",
        "1 small shallot, minced",
        "2 tablespoons red wine vinegar",
        "1 tablespoon water",
        "2 teaspoons Dijon mustard",
        "½ head frisée (3 ounces), cut into 1-inch pieces",
        "½ romaine lettuce heart (3 ounces), cut into 1-inch pieces",
        "1 recipe Fried Eggs (this page)"
      ]
    }
  ],
  "instructions": [
    "Adjust oven rack 6 inches from broiler element and heat broiler.",
    "Arrange bread in single layer on aluminum foil-lined rimmed baking sheet.",
    "Brush tops with oil and sprinkle with pinch salt and pinch pepper.",
    "Broil until bread is deep golden brown, 60 to 90 seconds.",
    "Set aside until ready to serve.",
    "Cook bacon in 10-inch nonstick skillet over medium heat until crisp, 5 to 7 minutes.",
    "Using slotted spoon, transfer bacon to paper towel- lined plate.",
    "Pour off all but 2 tablespoons fat from skillet.",
    "(If necessary, add oil to equal 2 tablespoons.)",
    "Add shallot and cook until softened, about 2 minutes.",
    "Off heat, whisk in vinegar, water, mustard, remaining pinch salt, and remaining pinch pepper, scraping up any browned bits.",
    "Transfer dressing to bowl and wipe skillet clean with paper towels.",
    "Toss frisée and romaine with half of dressing to coat then season with salt and pepper to taste.",
    "Divide among individual serving bowls then top with fried eggs, bacon, and bread.",
    "Drizzle with remaining dressing.",
    "Serve."
  ],
  "author": null
}