Several years ago at Ferme Saint-Aubin in the isle Saint-Louis I brought an incredibly delicious tray of chevre. They were reasonably soft and fresh, covered, as I recall, with a bit of grey ash. Each was barely bite-size, a little more than a finger tip in shape. I got them in the winter-time, I think, and brought them as a cheese-course for my Parisian hosts who devoured them with gusto.
I have been back to the shop from time to time since then, but have never found them again, though I described what I had purchased.
Does anyone on this list know the cheese, its name, provenance, and availability?