Krillion Recorded answers
3,528 recorded answers
How to approach it
Work outward from the ordinary to the exceptional. Begin by listing the obvious dishes anyone would shout first, then deliberately discard them, because the recorded list is built almost entirely from entries that a normal shopper would never think of. Switch to the registers that generate thousands of names: protected regional products, farmhouse cheeses, cured meats, biscuits, fruit varieties, preserves, sweets and drinks. For each one, ask whether it has a documented local identity and a name longer than one word. If a candidate feels like something you would find in a village shop or on a monastery table rather than a supermarket, write it down. Quantity matters here, so keep producing variations of the same theme instead of hunting for one perfect answer, and prefer the spelling used by the producer.
Get a hint
Start from the widest map of what the two cuisines actually produce, from everyday staples and farmhouse dairy to festival baking and preserved fruit, then notice how many carry a place in their name.
A little more
Narrow the field to certified regional products, artisan dairy and cured meats, small-batch preserves and old bakery specialities whose fame never travelled beyond their own district.
One step further
Finally think of single-variety produce and monastic or farmhouse cheeses with an appellation, plus the sort of sweet that exists in one village only; the more precise the name, the better it fares.
Reveal answers 3,528
- Chou rouge à la flamandeDeep Cut85points
- Choucroute comtoiseDeep Cut85points
- Choucroute de la merDeep Cut85points
- Choucroute garnieDeep Cut85points
- Choux au craquelinDeep Cut85points
- Christmas cakeDeep Cut85points
- Christmas dinnerDeep Cut85points
- Christmas sandwichDeep Cut85points
- Cht'i crémeux de RétyDeep Cut85points
- Cht'i roux des FlandresDeep Cut85points
- Cider cakeDeep Cut85points
- Cigarette russeDeep Cut85points
- CiteauxDeep Cut85points
- Citron de MentonDeep Cut85points
- Civet de lapinDeep Cut85points
- Civet de lièvreDeep Cut85points
- Civet de sanglierDeep Cut85points
- CivrayDeep Cut85points
- ClapassadeDeep Cut85points
- ClapshotDeep Cut85points
- ClaquebitouDeep Cut85points
- Clark's pieDeep Cut85points
- ClavaDeep Cut85points
- Claygate PearmainDeep Cut85points
- Clémentine de CorseDeep Cut85points
- Cloches d'AnnecyDeep Cut85points
- ClochetteDeep Cut85points
- ClonDeep Cut85points
- Clootie dumplingDeep Cut85points
- Clove rockDeep Cut85points
- Club biscuitDeep Cut85points
- CobDeep Cut85points
- CobblerDeep Cut85points
- CochelinDeep Cut85points
- Cockchafer soupDeep Cut85points
- CockentriceDeep Cut85points
- Cockle breadDeep Cut85points
- CocklesDeep Cut85points
- Cocktail sausagesDeep Cut85points
- Coco BoerDeep Cut85points
- Coco de PaimpolDeep Cut85points
- Cocon de LyonDeep Cut85points
- Coconut iceDeep Cut85points
- Coconut mushroomsDeep Cut85points
- Coconut ringsDeep Cut85points
- Coconut tartDeep Cut85points
- Cœur d'ArrasDeep Cut85points
- Cœur d'AvesnesDeep Cut85points
- Cœur de MassifDeep Cut85points
- Cœur de PommeauDeep Cut85points
Why these answers count
The shape of the reveal says almost everything. Out of 3,495 recorded answers, 3,430 reached sixty points or better, and 2,728 of those landed on the same eighty-five-point shelf. That enormous middle band is where the game lives: any candidate specific enough to be verifiable and obscure enough to feel like local knowledge scored well, whether it was Bedfordshire clanger (100), Abbaye de Belloc (85) or Aberdeen buttery (85). The single hundred-point outlier shows the ceiling is reserved for the pick that almost nobody else found. At the other end, 701 answers stopped at sixty points, and those are the safe, obvious shouts that thousands of players produce at once. Rarity, not fame, drives the score here. A named farmhouse cheese, a village bake or a protected fruit variety outranks a dish everyone learned at school, because the scoring rewards the answer the crowd missed. Aim for precision and specificity, and accept that a long, half-forgotten name usually beats the famous one.