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
- P'tit BasqueDeep Cut85points
- P'tit LouisDeep Cut85points
- P'tit quinquinDeep Cut85points
- PachadeDeep Cut85points
- Paille d'OrDeep Cut85points
- Paillé de BourgogneDeep Cut85points
- PaillouDeep Cut85points
- Pain à cornesDeep Cut85points
- Pain au beurreDeep Cut85points
- Pain au laitDeep Cut85points
- Pain au lardDeep Cut85points
- Pain au levainDeep Cut85points
- Pain au sucreDeep Cut85points
- Pain aux noixDeep Cut85points
- Pain aux olivesDeep Cut85points
- Pain bouilliDeep Cut85points
- Pain boulotDeep Cut85points
- Pain briéDeep Cut85points
- Pain chapeauDeep Cut85points
- Pain coifféDeep Cut85points
- Pain collierDeep Cut85points
- Pain cordonDeep Cut85points
- Pain d'AixDeep Cut85points
- Pain d'amandeDeep Cut85points
- Pain d'épicesDeep Cut85points
- Pain de BeaucaireDeep Cut85points
- Pain de campagneDeep Cut85points
- Pain de CherbourgDeep Cut85points
- Pain de GênesDeep Cut85points
- Pain de mieDeep Cut85points
- Pain de ModaneDeep Cut85points
- Pain de MorlaixDeep Cut85points
- Pain de ProvenceDeep Cut85points
- Pain fenduDeep Cut85points
- Pain gasconDeep Cut85points
- Pain MargueriteDeep Cut85points
- Pain paillasseDeep Cut85points
- Pain picardDeep Cut85points
- Pain pliéDeep Cut85points
- Pain PoilâneDeep Cut85points
- Pain polkaDeep Cut85points
- Pain rennaisDeep Cut85points
- Pain suisseDeep Cut85points
- Pain viennoisDeep Cut85points
- Palet bretonDeep Cut85points
- Palet d'orDeep Cut85points
- Palet de BourgogneDeep Cut85points
- Palet de chèvreDeep Cut85points
- Palet de vacheDeep Cut85points
- Palet du PoitouDeep 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.