Fromage frais as it was served to us

In March we attended the Les Bons temps festival in Lyon. And it was during a Lyon lunch when, after four meat dishes and before dessert, they came to ask us if we wanted fromage frais salted or sugared. We took both, and then came the plates – both white, yet one whiter than the other, but sprinkled with chives. Yes, it was a very simple plate, but there was something profound in that simplicity that we enjoyed it as the others did.