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
- Rillettes de sardinesDeep Cut85points
- Rillettes de saumonDeep Cut85points
- Rillettes de thonDeep Cut85points
- Rillettes de ToursDeep Cut85points
- Rillettes du MansDeep Cut85points
- RillonsDeep Cut85points
- Ris de veau à la financièreDeep Cut85points
- RissoleDeep Cut85points
- Rissole aux pruneauxDeep Cut85points
- Riz à l'impératriceDeep Cut85points
- Riz de CamargueDeep Cut85points
- Roast beef sandwichDeep Cut85points
- Roast gooseDeep Cut85points
- Roast grouseDeep Cut85points
- Roast lamb with laver sauceDeep Cut85points
- Roast pheasantDeep Cut85points
- Roast porkDeep Cut85points
- Roast turkeyDeep Cut85points
- Robertson's Golden ShredDeep Cut85points
- RocamadourDeep Cut85points
- RochebaronDeep Cut85points
- Rocher NantaisDeep Cut85points
- Rochers de BiarritzDeep Cut85points
- Rock cakeDeep Cut85points
- Rock salmonDeep Cut85points
- Rocket lollyDeep Cut85points
- RockyDeep Cut85points
- Rocky roadDeep Cut85points
- RocroiDeep Cut85points
- RodezDeep Cut85points
- RogallaisDeep Cut85points
- Rogeret de LamastreDeep Cut85points
- Rogeret des CévennesDeep Cut85points
- Rognons à la saumuroiseDeep Cut85points
- Rognons blancsDeep Cut85points
- Rognons de veauDeep Cut85points
- RollotDeep Cut85points
- RollrightDeep Cut85points
- RoloDeep Cut85points
- Rond pisDeep Cut85points
- Ronde de GâtineDeep Cut85points
- Rook pieDeep Cut85points
- Rosace de ReimsDeep Cut85points
- Rosette de LyonDeep Cut85points
- Rôti de porc aux pruneauxDeep Cut85points
- Rôti de veauDeep Cut85points
- Rôti sans pareilDeep Cut85points
- RotondoDeep Cut85points
- RoucoulonsDeep Cut85points
- RoudoudouDeep 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.