Bring a large pot of salted water to boil. In a bowl, whisk to combine eggs, mustard, and milk. In a separate bowl, combine flour, chervil, chives, and ½ teaspoon salt. Add egg mixture to flour mixture, stirring to combine. Hand-whisk mixture until smooth batter forms. Through a perforated pan or spaetzle press set over the boiling water, push batter. Cook until spaetzle float; drain. Onto a sheet tray, spread spaetzle and drizzle with oil; chill.

Heat oven to 400°F. Season veal with salt and pepper. In a cast iron pan over high flame, heat oil and sear veal on cut-sides. Add butter and thyme, basting veal for 1 to 2 minutes. Do not let butter burn. Transfer veal to oven and cook to desired temperature. Rest veal 10 minutes.

Heat oven to 400°F. In a large sauté pan over high flame, heat oil, add spaetzle, and toast until golden, stirring occasionally. Add corn, thyme, and 2 tablespoons shallot brunoise. Cook until shallot caramelizes, about 2 minutes. Deglaze with 1 tablespoon Madeira. Add butter, swirling pan to coat spaetzle. Add Sherry and season with salt. Finish with parsley. Evenly divide spaetzle among serving plates. Wipe out pan and return to high heat. Flash veal in oven, about 4 minutes. To the hot pan, add 1 tablespoon oil and sear chanterelles, stirring occasionally. When mushrooms are light golden brown, season foie gras with salt and add to pan. Allow foie to brown without moving the pieces. When dark brown, stir mixture and drain off half the fat. Add garlic, remaining thyme, and remaining shallot brunoise. After 1 minute, deglaze with remaining Madeira. Add cherries and chives, and remove pan from heat, adjusting seasoning as necessary. Slice veal, place on top of spaetzle, and finish with contents of pan.