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A2 adjective 10 min read

relevé

Examples Notes & Tips relevé in 30 Seconds
Explanation relevé in your Level:
At the A1 level, you are just starting to learn the basics of French. You might know words for simple foods like 'le pain' (bread) or 'la pomme' (apple). The word 'relevé' is a bit more advanced, but it's very useful for describing your preferences. Imagine you are at a restaurant. If you like food with a lot of flavor and a little bit of a 'kick' from pepper or spices, you can say 'J'aime les plats relevés.' If you find a dish too spicy, you can say 'C'est trop relevé pour moi.' At this level, don't worry too much about the complex grammar; just focus on the basic meaning: 'spicy' or 'strongly seasoned.' It's a great word to add to your 'food' vocabulary because it helps you communicate clearly about what you like to eat. Try to remember it by thinking of a dish being 'raised' (relevé) with flavor. It's much better than just saying 'c'est bon' (it's good) because it gives more detail about the taste. You will mostly use it in simple sentences with 'c'est' or 'ce n'est pas.' For example, 'Ce n'est pas relevé' means 'It's not spicy.' This is a very practical word for your first trips to a French-speaking country, especially when looking at menus or talking to a waiter.
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As an A2 learner, you are building on your foundation. You now need to pay attention to how 'relevé' changes depending on what you are talking about. This is called 'agreement.' If you are talking about 'une sauce' (feminine), you must add an 'e' at the end: 'relevée.' If you are talking about plural things, like 'des plats' (masculine plural), you add an 's': 'relevés.' Understanding this shows you are progressing in your grammar. You can also start using adverbs to be more specific. Instead of just 'relevé,' you can say 'un peu relevé' (a little spicy) or 'très relevé' (very spicy). This level is also where you should start distinguishing between 'relevé' and 'piquant.' Use 'relevé' for food that is well-seasoned and has a kick, and 'piquant' for food that really burns your tongue. You might hear this word in a recipe or on a food label in a supermarket. For example, a bottle of 'moutarde' (mustard) might say 'relevée' on the label. This tells you it has a strong, sharp taste. Learning 'relevé' at this stage helps you sound more natural and less like a tourist. It's a common, everyday word that French people use all the time during meals.
By B1, you are becoming more independent in your French. You can use 'relevé' in more complex sentences and understand its nuances. You might use it to describe not just the food itself, but the overall experience of a meal. For instance, you could say, 'Le chef a réussi à rendre ce plat très relevé sans masquer le goût délicat du poisson.' (The chef managed to make this dish very seasoned without masking the delicate taste of the fish.) At this level, you should also be aware of the verb it comes from: 'relever.' You might hear someone say, 'Il faut relever cette sauce avec un peu de piment.' (This sauce needs to be heightened/spiced up with a little chili.) This shows you understand the connection between the action (seasoning) and the result (the dish being 'relevé'). You can also start to use 'relevé' in slightly more abstract contexts, like describing a 'style relevé' in writing, though this is less common than the culinary use. You are now able to participate in discussions about cooking and can offer your opinion on the balance of flavors in a dish using this specific vocabulary. You understand that 'relevé' is a positive culinary attribute, implying a mastery of spices and seasoning rather than just raw heat.
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At the B2 level, you have a high degree of fluency and can use 'relevé' with precision and style. You understand the professional culinary context where 'relevé' is a standard term. You might use it when writing a detailed review of a restaurant or discussing the history of a particular dish. For example, 'Cette version moderne de la bouillabaisse est particulièrement relevée, ce qui contraste avec les recettes plus traditionnelles.' (This modern version of bouillabaisse is particularly seasoned, which contrasts with more traditional recipes.) You are also comfortable with the figurative uses of the word. In literature or formal debate, 'un propos relevé' refers to a remark that is sharp, pointed, or intellectually stimulating. You can appreciate the elegance of the word—how it conveys a sense of elevation and refinement. You are also aware of the potential confusion with the noun 'relevé' (a statement or record) and can effortlessly distinguish them based on context. Your vocabulary is rich enough to compare 'relevé' with synonyms like 'corsé,' 'assaisonné,' or 'épicé' and choose the exact word that fits the situation. You use 'relevé' not just to describe a taste, but to convey a specific aesthetic and sensory quality of a dish or a text.
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At the C1 level, your mastery of 'relevé' is near-native. You understand its deepest etymological roots and its place in the history of French gastronomy. You can use the word in highly specialized contexts, such as discussing the chemical interaction of spices on the palate or the rhetorical devices in a classic French play. You might use 'relevé' to describe a 'goût relevé par le temps' (a taste enhanced by time), referring to aged cheeses or wines. In your own writing, you use 'relevé' to add color and precision, knowing exactly when it is more appropriate than 'piquant' or 'fort.' You can engage in complex debates about culinary traditions, arguing whether a certain level of seasoning is 'relevé' or 'excessif.' Your use of the word is nuanced; you might use it ironically or metaphorically in a variety of settings. For instance, in a business context, you might describe a 'débat relevé' to mean a discussion that was particularly spirited and intense. You have a full command of all the word's forms and can use it in complex grammatical structures without hesitation. You are also aware of regional variations in how the word might be used or perceived across the Francophone world.
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At the C2 level, you possess a total and instinctive command of 'relevé.' You can use it with the same ease and flexibility as a highly educated native speaker. You are familiar with its use in archaic or extremely formal texts where 'relevé' might describe a noble person's bearing or a particularly elevated style of architecture, though these meanings are rare today. In a culinary sense, you can discuss the 'architecture' of a dish, explaining how certain 'relevé' elements provide the necessary 'structure' to the flavor profile. You can write professional-level gastronomic critiques, using 'relevé' to describe the subtle interplay of heat, acidity, and aroma. You are also a master of the word's figurative potential, using it to describe a 'parfum relevé' (a pungent perfume) or a 'caractère relevé' (a spirited character). Your understanding of the word is not just linguistic but cultural; you know the emotional and sensory weight it carries in French life. You can play with the word, using it in puns or creative writing, and you understand every possible nuance it can take on in any given context. For you, 'relevé' is not just a vocabulary word; it is a versatile tool for expressing complex sensory and intellectual experiences.
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Examples Notes & Tips

relevé in 30 Seconds

  • Relevé means spicy or strongly seasoned in a culinary context.
  • It comes from the verb 'relever', meaning to lift or enhance flavor.
  • It must agree in gender and number with the noun it modifies.
  • It is more sophisticated than 'épicé' and less aggressive than 'piquant'.

The French adjective relevé is a sophisticated term primarily used in the culinary world to describe food that has a sharp, spicy, or highly seasoned character. Unlike the English word 'spicy,' which often suggests the heat of chili peppers specifically, relevé implies a broader sense of flavor enhancement. It comes from the verb relever, which means 'to raise' or 'to lift up.' In a gastronomic context, this refers to 'lifting' the flavor of a dish through the addition of spices, herbs, or condiments like mustard, pepper, or horseradish. When a French speaker describes a sauce as relevée, they are complimenting its character and strength, suggesting it is far from bland. It is a word that bridges the gap between 'well-seasoned' and 'hot,' making it essential for anyone dining in France or reading a French menu. You will encounter this word most frequently in restaurants, cooking shows, and dinner parties when discussing the intensity of a dish's flavor profile.

Culinary Intensity
In professional kitchens, a chef might say a dish needs to be more relevé if the flavors are falling flat. This doesn't just mean adding salt; it means adding a 'kick' that stimulates the palate.
Social Context
When a host asks if the food isn't too 'relevé' for you, they are checking if the spice level is acceptable. It is a polite way to discuss heat levels without using the more aggressive term 'piquant'.

Cette sauce au poivre est très relevée, attention aux papilles !

Beyond food, relevé can occasionally describe a style of speech or a piece of writing that is pungent, biting, or full of spirit. Just as a dish is 'raised' by spices, a conversation can be 'raised' by witty or sharp remarks. However, as an A2 learner, your primary focus should be its culinary application. It is the perfect word to use when you want to sound more like a native speaker than simply using 'épicé' (spiced) or 'chaud' (hot). It suggests a refined appreciation for seasoning. In the following sections, we will explore how to integrate this word into your daily vocabulary, ensuring you can navigate French dining and descriptions with confidence and precision. Whether you are ordering a steak au poivre or describing a homemade chili, relevé is your go-to descriptor for that extra zing.

Un plat bien relevé est souvent le signe d'un chef qui maîtrise les épices.

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Standard to Formal. It is the preferred term in gastronomy and among foodies.

Using relevé correctly involves understanding its role as a qualifying adjective. In French, adjectives usually follow the noun they modify, and relevé is no exception. Because it originates from a past participle, it behaves predictably in terms of agreement. You must match it to the gender (masculine or feminine) and number (singular or plural) of the food item or dish you are describing. For example, 'un bouillon relevé' (a spicy broth) remains in the masculine singular form, whereas 'des crevettes relevées' (spicy shrimp) takes the feminine plural form. This agreement is crucial for sounding natural and grammatically correct. Furthermore, relevé can be modified by adverbs of intensity such as 'très' (very), 'un peu' (a bit), or 'trop' (too) to provide more specific information about the spice level.

With the verb 'être'
It is common to use the word after the verb 'to be' to describe a meal. 'Ce plat est très relevé.' (This dish is very spicy.)
As a direct modifier
You can place it directly after the noun in a phrase. 'J'aime la cuisine relevée.' (I like spicy cuisine.)

Voulez-vous un assaisonnement plus relevé pour votre salade ?

It is also worth noting how relevé interacts with other culinary adjectives. You might see it paired with 'salé' (salty) or 'acide' (acidic) to describe a complex flavor profile. For instance, 'une sauce relevée et citronnée' describes a sauce that is both spicy/seasoned and lemony. When writing a review of a restaurant or a recipe, using relevé adds a layer of precision that 'bon' (good) or 'fort' (strong) lacks. It specifically points to the stimulation of the taste buds through seasoning. In negative constructions, you can say 'ce n'est pas assez relevé' to indicate that a dish is bland or lacks character. This is a polite but clear way to provide feedback to a cook or a friend. Mastering the use of this word allows you to participate more fully in the rich French tradition of discussing food during every meal.

Les plats mexicains sont souvent très relevés.

Comparatives
Use 'plus relevé que' (spicier than) or 'moins relevé que' (less spicy than) to compare dishes.

In France, the conversation often revolves around the dinner table, and relevé is a staple of these discussions. You will hear it most frequently in professional settings like restaurants and bistros. When a waiter describes the special of the day, they might warn you that 'la soupe est un peu relevée' if it contains a significant amount of pepper or chili. This is a helpful cue for those who prefer milder flavors. Similarly, on cooking shows like 'Top Chef France' or 'Le Meilleur Pâtissier,' judges frequently use relevé to praise a contestant for successfully balancing bold flavors. They might say, 'C'est bien relevé, c'est ce qu'il fallait pour ce plat,' highlighting that the seasoning has successfully elevated the main ingredient. This usage reinforces the idea of 'lifting' the flavor profile.

À la télévision, le chef a dit que sa farce était particulièrement relevée.

At home, French families use relevé when tasting a meal together. It's a common observation made by the person who didn't cook: 'C'est très relevé, tu as mis du piment ?' (It's very spicy, did you put in chili?). In supermarkets, you will see the word on food packaging, especially for prepared sauces, mustards, and snacks. A 'moutarde relevée' is one that has a strong kick, usually from a higher concentration of mustard seeds or added horseradish. It serves as a flavor guide for consumers. Furthermore, in the context of wine tasting, though less common than in food, relevé can occasionally describe a wine with a spicy finish or a strong, 'peppery' character. It is part of a larger lexicon of sensory words that French people use to describe their experiences with food and drink with great nuance.

In the Kitchen
'Ajoute un peu de poivre pour que ce soit plus relevé.'
On a Menu
'Poulet aux épices douces, légèrement relevé.'

Le serveur m'a prévenu que le plat de curry était très relevé.

One of the most frequent mistakes English speakers make is using épicé as a direct translation for 'spicy' in every situation. While épicé is correct, it often simply means 'containing spices' (like cinnamon or nutmeg) without necessarily implying heat. If you want to say something is 'hot' or 'spicy' in the sense of a kick, relevé or piquant are better choices. Another common error is confusing relevé (the adjective) with relevé (the noun). As mentioned earlier, 'un relevé' can mean a statement or a summary. Saying 'J'ai mangé un relevé' would mean 'I ate a statement,' which will certainly cause confusion! Always ensure you are using it as a descriptor for a noun. Agreement errors are also common; remember that 'la pizza' is feminine, so it must be 'une pizza relevée', not 'relevé'.

Agreement Trap
Don't forget the extra 'e' for feminine nouns: 'La soupe est relevée'.
Overusing 'Chaud'
In English, we say 'hot' to mean spicy. In French, 'chaud' only refers to temperature. Never say 'c'est chaud' to mean 'it's spicy'. Use relevé instead.

Incorrect: Cette sauce est très chaude (unless you mean temperature). Correct: Cette sauce est très relevée.

Additionally, learners sometimes confuse relevé with piquant. While they are close, piquant is more about the physical stinging sensation (like a chili pepper), whereas relevé is more about the overall flavor being strong and well-seasoned. If a dish has a lot of black pepper but no chili, it is relevé, but perhaps not piquant. Understanding this subtle distinction will help you describe food more accurately. Finally, avoid using relevé to describe people unless you are using it in a very specific, literary sense to mean 'dignified' or 'noble' (which is quite rare and formal). Stick to food and flavors to stay on safe ground at the A2 level. By being mindful of these nuances, you will avoid the most common pitfalls and sound more like a seasoned French speaker.

When you want to describe flavors in French, relevé is just one tool in your kit. Depending on the intensity and the type of seasoning, you might choose a different word. Piquant is the most common alternative for 'spicy' when there is a definite burn involved. It's what you'd call a habanero pepper or a very hot salsa. Épicé, as noted before, is a broad term for anything with spices; a pumpkin spice latte is épicé, but definitely not relevé. If you want to describe a dish that is strong and full-bodied, especially in terms of coffee or wine, corsé is the word to use. It suggests a richness and depth of flavor that goes beyond just being spicy. For something that is simply well-seasoned with salt, herbs, and basic spices, you can use assaisonné.

Relevé vs Piquant
Relevé: Strong, seasoned, has a kick. Piquant: Stinging, burning, sharp heat.
Relevé vs Épicé
Relevé: Spicy/Seasoned intensity. Épicé: Contains spices (could be sweet or savory).

Ce café est très corsé, tandis que ce chili est très relevé.

If a dish is too spicy for your liking, you might describe it as trop fort (too strong). Conversely, if it lacks flavor, you would call it fade (bland) or insipide (tasteless). In high-end gastronomy, you might hear poivré (peppery) or moutardé (mustardy) to specify the exact source of the 'relevé' character. Using these alternatives allows you to be more descriptive and show off a wider vocabulary. When in doubt, relevé is a safe, polite, and very 'French' way to describe food with character. It shows that you appreciate the chef's effort to make the dish interesting. By comparing these terms, you can see how relevé occupies a central position in the French culinary language, perfectly balancing between simple seasoning and intense heat.

Un plat assaisonné avec soin n'est pas forcément relevé.

Fun Fact

In the 17th century, 'relevé' began to be used in cooking to describe 'lifting' the flavor of a dish that was otherwise bland.

Pronunciation Guide

UK /ʁə.l(ə).ve/
US /rə.lə.veɪ/
The stress is on the final syllable: re-le-VÉ.
Rhymes With
arrivée entrée pensée été café marché santé liberté
Common Errors
  • Pronouncing the final 'é' like 'ee' (re-le-vee).
  • Forgetting the guttural 'r'.
  • Making the middle 'e' too long.
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Examples by Level

1

La soupe est relevée.

The soup is spicy.

Feminine singular agreement (-ée).

2

C'est trop relevé !

It's too spicy!

Use of 'trop' for intensity.

3

J'aime le poulet relevé.

I like spicy chicken.

Masculine singular agreement (-é).

4

Le plat n'est pas relevé.

The dish is not spicy.

Negative construction 'ne...pas'.

5

C'est un peu relevé.

It's a little spicy.

Use of 'un peu' to soften the meaning.

6

Est-ce que c'est relevé ?

Is it spicy?

Simple question structure.

7

La sauce est très relevée.

The sauce is very spicy.

Use of 'très' for intensity.

8

Je n'aime pas la cuisine relevée.

I don't like spicy food.

Feminine singular agreement with 'la cuisine'.

1

Ces crevettes sont très relevées.

These shrimp are very spicy.

Feminine plural agreement (-ées).

2

Le chef prépare un plat relevé.

The chef is preparing a spicy dish.

Masculine singular agreement with 'un plat'.

3

Cette moutarde est plus relevée que l'autre.

This mustard is spicier than the other one.

Comparative 'plus...que'.

4

Nous mangeons des tacos relevés.

We are eating spicy tacos.

Masculine plural agreement with 'des tacos'.

5

Ma mère fait une sauce tomate relevée.

My mother makes a spicy tomato sauce.

Feminine singular agreement with 'une sauce'.

6

Attention, ce piment est très relevé !

Watch out, this pepper is very spicy!

Masculine singular agreement with 'ce piment'.

7

Je préfère les plats moins relevés.

I prefer less spicy dishes.

Comparative 'moins...que' (implied).

8

Le riz n'est pas assez relevé à mon goût.

The rice isn't spicy enough for my taste.

Use of 'assez' in a negative sentence.

1

Il a relevé le goût de la viande avec du poivre.

He enhanced the taste of the meat with pepper.

Use of the verb 'relever' from which the adjective comes.

2

Cette farce est délicieusement relevée.

This stuffing is deliciously seasoned.

Use of an adverb 'délicieusement' to modify the adjective.

3

On sent bien le gingembre, c'est très relevé.

You can really taste the ginger; it's very spicy.

Logical connection between an ingredient and the descriptor.

4

Bien que relevé, ce plat reste équilibré.

Although spicy, this dish remains balanced.

Use of 'bien que' followed by the adjective.

5

Je cherche une recette de poulet bien relevée.

I'm looking for a well-seasoned chicken recipe.

Feminine singular agreement with 'recette'.

6

La cuisine antillaise est réputée pour être relevée.

Caribbean cuisine is famous for being spicy.

Passive construction 'être réputée pour'.

7

Si ce n'est pas assez relevé, ajoute de la harissa.

If it's not spicy enough, add some harissa.

Conditional 'si' clause.

8

Ce bouillon est trop relevé pour les enfants.

This broth is too spicy for the children.

Preposition 'pour' to indicate the recipient.

1

L'assaisonnement est juste assez relevé pour réveiller les papilles.

The seasoning is just spicy enough to wake up the taste buds.

Infinitive 'pour réveiller' expressing purpose.

2

Elle a un style d'écriture très relevé et plein d'esprit.

She has a very pungent and witty writing style.

Figurative use of 'relevé' for style.

3

Le contraste entre le sucre et le côté relevé est intéressant.

The contrast between the sugar and the spicy side is interesting.

Use of 'le côté' to nominalize the adjective.

4

Ce vin possède une finale légèrement relevée.

This wine has a slightly spicy finish.

Culinary use applied to wine tasting.

5

Les critiques ont trouvé son discours particulièrement relevé.

The critics found his speech particularly sharp/spirited.

Figurative use for a speech.

6

On peut relever le plat avec une pointe de piment d'Espelette.

One can spice up the dish with a touch of Espelette pepper.

Infinitive 'relever' as a culinary instruction.

7

Malgré son aspect simple, la sauce est très relevée.

Despite its simple appearance, the sauce is very spicy.

Concession with 'malgré'.

8

Il est rare de trouver une quiche aussi relevée.

It is rare to find such a spicy quiche.

Adverb 'aussi' for comparison/emphasis.

1

La pointe de raifort apporte un caractère relevé à cette crème.

The touch of horseradish brings a spicy character to this cream.

Complex noun phrase 'un caractère relevé'.

2

L'auteur use d'un ton relevé pour critiquer la société de son temps.

The author uses a sharp tone to criticize the society of his time.

Abstract use of 'ton relevé'.

3

C'est une cuisine de terroir, à la fois rustique et relevée.

It is a local cuisine, both rustic and seasoned.

Adjective coordination 'à la fois...et'.

4

L'équilibre entre l'amertume et le piquant relevé est magistral.

The balance between bitterness and the spicy kick is masterful.

Technical culinary description.

5

On apprécie ce fromage pour sa pâte ferme et son goût relevé.

This cheese is appreciated for its firm texture and strong taste.

Describing the sensory profile of cheese.

6

Ses remarques, bien que relevées, n'étaient jamais insultantes.

His remarks, though sharp, were never insulting.

Parenthetical concession 'bien que relevées'.

7

Le chef a su relever le défi d'un menu entièrement relevé.

The chef met the challenge of an entirely spicy menu.

Wordplay between 'relever le défi' and the adjective 'relevé'.

8

Une marinade relevée est essentielle pour attendrir cette viande.

A spicy marinade is essential to tenderize this meat.

Feminine singular agreement with 'marinade'.

1

L'esthétique de ce film est relevée par une bande-son audacieuse.

The aesthetic of this film is enhanced by a bold soundtrack.

Passive use of the verb 'relever' in a metaphorical sense.

2

Il manie l'ironie avec un art relevé, presque chirurgical.

He handles irony with a refined, almost surgical art.

Highly abstract use for 'art relevé'.

3

Le caractère relevé de cet ouvrage en fait une lecture exigeante.

The pungent character of this work makes it a demanding read.

Nominalized 'le caractère relevé'.

4

Cette palette chromatique, très relevée, évoque les fauvistes.

This color palette, very bold/intense, evokes the Fauvists.

Applying 'relevé' to visual arts/colors.

5

La complexité aromatique s'avère singulièrement relevée en fin de bouche.

The aromatic complexity proves to be singularly spicy at the end.

Advanced adverb 'singulièrement'.

6

On ne saurait trop conseiller ce plat aux amateurs de sensations relevées.

One cannot over-recommend this dish to fans of spicy sensations.

Formal 'on ne saurait trop' construction.

7

L'éloquence de l'avocat était relevée par des pointes de sarcasme.

The lawyer's eloquence was heightened by touches of sarcasm.

Metaphorical 'heightening' of a skill.

8

C'est une œuvre dont le style, particulièrement relevé, divise la critique.

It is a work whose style, particularly sharp, divides critics.

Relative clause 'dont le style'.

Common Collocations

plat relevé
sauce relevée
goût relevé
assaisonnement relevé
moutarde relevée
bouillon relevé
cuisine relevée
ton relevé
style relevé
pointes relevées

Common Phrases

C'est un peu relevé.

— It's a bit spicy. Used as a gentle warning.

Attention, c'est un peu relevé.

Bien relevé.

— Well-seasoned. Often a compliment to the chef.

Ce ragoût est bien relevé.

Trop relevé.

— Too spicy. Used when the heat is overwhelming.

C'est trop relevé pour les enfants.

Pas assez relevé.

— Not spicy enough. Used when food is bland.

Ce plat n'est pas assez relevé.

Juste assez relevé.

— Perfectly seasoned. The ideal balance.

C'est juste assez relevé.

Un goût très relevé.

— A very strong taste. Describing intensity.

Ce fromage a un goût très relevé.

Une note relevée.

— A spicy note. Used in tasting descriptions.

On sent une note relevée en fin de bouche.

Particulièrement relevé.

— Particularly spicy. Emphasizing the strength.

Le curry est particulièrement relevé aujourd'hui.

Légèrement relevé.

— Slightly spicy. For a mild kick.

Un poisson légèrement relevé au gingembre.

Fortement relevé.

— Strongly seasoned. For very bold flavors.

Une marinade fortement relevée.

Idioms & Expressions

"Relever le goût"

— To enhance the flavor of something. Very common in cooking.

Il faut relever le goût avec du sel.

standard
"Relever le défi"

— To take up the challenge. (Uses the verb form).

Il a relevé le défi avec succès.

standard
"Un ton relevé"

— A sharp or spirited tone of voice or writing.

Elle a répondu d'un ton relevé.

literary
"Une sauce relevée"

— While literal, it is the quintessential expression for spicy sauce.

Passe-moi la sauce relevée.

standard
"Relever la tête"

— To hold one's head high. (Verb form).

Après l'échec, il a relevé la tête.

figurative
"Relever de"

— To be a matter of / to fall under. (Verb form).

Cela relève de la magie.

formal
"Un plat relevé au piment"

— A dish spiced up with chili.

Je voudrais un plat relevé au piment.

standard
"Relever les erreurs"

— To point out mistakes. (Verb form).

Le professeur a relevé toutes les erreurs.

standard
"Relever le niveau"

— To raise the bar/standard.

Son arrivée a relevé le niveau de l'équipe.

standard
"Relevé de compte"

— Bank statement (Noun use, but good to know).

J'ai reçu mon relevé de compte.

standard

Word Family

Nouns

relevé (statement)
relèvement (raising/recovery)

Verbs

relever (to raise, to enhance, to point out)

Adjectives

relevé (spicy/seasoned)
irrélevable (that cannot be raised)

Related

épice
assaisonnement
piment
poivre
goût
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Memorize It

Mnemonic

Think of 'relevé' as 'relieving' a dish from being boring. It 'lifts' the flavor!

Visual Association

Imagine a chef lifting a plate high in the air because the flavor is so 'elevated' and spicy.

Word Web

cuisine épices piquant relever saveur plat sauce poivre

Challenge

Try to use 'relevé' instead of 'épicé' the next time you talk about your favorite spicy food.

Word Origin

From the Old French 'relever', derived from the Latin 'relevare', meaning 'to raise again' or 'to lift up'.

Original meaning: To lift something that has fallen or to enhance the status of something.

Romance (Latin root).
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