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
- Potée bretonneDeep Cut85points
- Potée champenoiseDeep Cut85points
- Potée comtoiseDeep Cut85points
- Potée limousineDeep Cut85points
- Potée LorraineDeep Cut85points
- Potée savoyardeDeep Cut85points
- PotjevleeschDeep Cut85points
- PottageDeep Cut85points
- Potted charDeep Cut85points
- Potted crabDeep Cut85points
- Potted haughDeep Cut85points
- Potted meatDeep Cut85points
- Potted shrimpsDeep Cut85points
- Poularde AlbuferaDeep Cut85points
- Poularde au champagneDeep Cut85points
- Poularde demi-deuilDeep Cut85points
- Poule au blancDeep Cut85points
- Poule au potDeep Cut85points
- Poule au rizDeep Cut85points
- Poulet à l'estragonDeep Cut85points
- Poulet à la cancoillotteDeep Cut85points
- Poulet à la comtoiseDeep Cut85points
- Poulet à la moutardeDeep Cut85points
- Poulet à la normandeDeep Cut85points
- Poulet à la provençaleDeep Cut85points
- Poulet au fromageDeep Cut85points
- Poulet au vinaigreDeep Cut85points
- Poulet aux écrevissesDeep Cut85points
- Poulet aux morillesDeep Cut85points
- Poulet aux olivesDeep Cut85points
- Poulet basquaiseDeep Cut85points
- Poulet de Bresse à la crèmeDeep Cut85points
- Poulet DugléréDeep Cut85points
- Poulet en barbouilleDeep Cut85points
- Poulet en vessieDeep Cut85points
- Poulet fritesDeep Cut85points
- Poulet Gaston GérardDeep Cut85points
- Poulet vallée d'AugeDeep Cut85points
- Pouligny-Saint-PierreDeep Cut85points
- Poulpe à la provençaleDeep Cut85points
- PountiDeep Cut85points
- PoupetonDeep Cut85points
- PourlyDeep Cut85points
- Pourri bressanDeep Cut85points
- Poutargue de MartiguesDeep Cut85points
- PouteilleDeep Cut85points
- PowsowdieDeep Cut85points
- PralineDeep Cut85points
- Pralines de MontargisDeep Cut85points
- Pralines rosesDeep 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.