|Place of origin||France|
|Region or state||Paris|
|Main ingredients||Coffee, coffee ice cream, chantilly cream|
|Cookbook:Café liégeois Café liégeois|
|This article does not cite any references or sources. (June 2008)|
One should refrigerate a large glass with the required amount of sweetened coffee, and add the ice cream and chantilly just prior to serving. Often crushed roasted coffee beans are put on top of the chantilly as decoration.
Contrary to its name, the café liégeois dessert did not originate in or around Liège, Belgium. In fact, it was originally known in France as a café viennois (French for "Viennese coffee"). Subsequently during World War I, the Battle of Liège (which lasted much longer than German army had anticipated it would) caused a delay in German advances on France in 1914, allowing the French to reorganize better. To honor the city of Liège for its resistance, and because the city was shelled with Austrian guns (notably the Skoda 305 mm Model 1911), Paris' cafés started renaming the dessert from viennois to liégeois. Curiously, in Liège itself, the dessert continued to be known as café viennois for a while.
The café liégeois generally consists of two scoops of coffee ice cream and one scoop of vanilla ice cream, together with chantilly cream and coffee. Another version of the Café Liégeois is known as the "Chocolate Liégeois". In this version the coffee ice-cream is replaced by chocolate ice-cream.
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