The best way to describe a café gourmand is probably to define it as a small cup of coffee with accompaniments. The term gourmet coffee does not do it justice.
You can vary the accompaniments according to your mood or the season. On this occasion, I chose home-made verrines de poires, macarons, calissons and a home-made coffee ice-cream (see post of 6 April 2016).
Calissons are a speciality from Provence that we use as part of the 13 Desserts of Christmas and that are essentially made from marzipan, royal icing and candied melon on a very thin base of wafer. They are eaten all year round, though, and Aix-en-Provence has traditionally been associated with the best calissons-making confiseurs, partly because the almonds are grown locally and partly because ” Good King René” (le Bon Roi René) and his wife enjoyed eating them.
A café gourmand is a dessert in its own right.