Boil salted water, break cauliflower into florets and cook, set aside.

Boil Madeira and shallot until reduced by half. Remove from heat and whisk in mustard and creme fraiche followed by the oils, check seasoning.

Heat a heavy frying pan, season the foie and cook. Put the cauliflower on a plate followed by the foie grasand spoon over the vinaigrette and chives.