mint Posted November 4, 2014 Share Posted November 4, 2014 [quote user="idun"]I'm not disagreeing mint, and, yes, for a strong cheese 'corsé' is the word to use. But a plat, so a dish, when it is, shall we say 'well seasoned' with spices, relevé is a perfectly good word. Relevé when used for a bank statement is 'relevé de compte' so the relevé means 'statement' and is also used in things like 'relevé de carriere' and 'relevé d'identité bancaire'. In this general sense, I suppose that it is a record, a statement can even be some sort of inventory.[/quote]Yes, AFAIK, you can use it in the sense of list.So you can make a relevé of all the chores you have neglected to do today, OK?[:D] Link to comment Share on other sites More sharing options...
mint Posted November 4, 2014 Share Posted November 4, 2014 [quote user="Benjamin"]MintShe probably doesn't like Chorizo piquant either.Spicy wine is what you get in Winter when the cafes and bars serve vin chaud.[/quote]Benjamin, if you want to serve up something spicy, I promise I will at least try it![:)] Link to comment Share on other sites More sharing options...
idun Posted November 4, 2014 Share Posted November 4, 2014 http://dictionnaire.reverso.net/francais-anglais/relev%C3%A9Found this mint, take your pick. [;-)] Link to comment Share on other sites More sharing options...
Benjamin Posted November 6, 2014 Share Posted November 6, 2014 Opened a kitchen cupboard earlier to see a bottle with the words huile pimentée on it. For a nation that, in general, don't do spicy they certainly have lots of words for it. Link to comment Share on other sites More sharing options...
mint Posted November 6, 2014 Share Posted November 6, 2014 In the Pays Basque, they do like their black peppers and the famed espilette. Link to comment Share on other sites More sharing options...
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