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
- BreakawayDeep Cut85points
- BredeleDeep Cut85points
- BréjaudeDeep Cut85points
- BrésiDeep Cut85points
- BressanDeep Cut85points
- Bresse chickenDeep Cut85points
- Breton sauceDeep Cut85points
- BretzelDeep Cut85points
- BrezadeDeep Cut85points
- BrézainDeep Cut85points
- Brie de MeauxDeep Cut85points
- Brie de MelunDeep Cut85points
- Brie de MontereauDeep Cut85points
- Brie de NangisDeep Cut85points
- Brie de ProvinsDeep Cut85points
- Brie noirDeep Cut85points
- Brie petit mouléDeep Cut85points
- Brighton BlueDeep Cut85points
- Brillat-SavarinDeep Cut85points
- Brin d'amourDeep Cut85points
- Brin de PailleDeep Cut85points
- BrinkburnDeep Cut85points
- Brioche aux griaudesDeep Cut85points
- Brioche de Saint-GenixDeep Cut85points
- Brioche du VastDeep Cut85points
- Brioche feuilletéeDeep Cut85points
- Brioche NanterreDeep Cut85points
- Brioche tresséeDeep Cut85points
- Brioche vendéenneDeep Cut85points
- BrissaoudaDeep Cut85points
- Broccio PassuDeep Cut85points
- BrocciuDeep Cut85points
- Brochet au beurre blancDeep Cut85points
- BroseDeep Cut85points
- BroucaouDeep Cut85points
- BrouèreDeep Cut85points
- BroufadoDeep Cut85points
- Brouillade aux truffesDeep Cut85points
- BrousDeep Cut85points
- BrousseDeep Cut85points
- Brousse du RoveDeep Cut85points
- Brown Windsor soupDeep Cut85points
- Broyé du PoitouDeep Cut85points
- Brunch BarDeep Cut85points
- Bûche du PoitouDeep Cut85points
- BûcheronDeep Cut85points
- Buck rarebitDeep Cut85points
- BucklingDeep Cut85points
- BugnesDeep Cut85points
- BulagnaDeep 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.