The pate can be made the day before serving, while the mousse should be made the morning of your dinner party to allow plenty of time to chill.
A rich, full-bodied pinot gris from Alsace goes well with white meats in creamy sauces, like the veal, as well as richer dishes like pate and foie gras. Although dry would work well, try an off-dry style like this one from Zind-Humbrecht.
For sustainably raised and butchered veal, as well as other high-end meats, see our round-up of guiltless luxuries »
Just before serving dessert, top the mousse with chocolate shavings for an elegant finish. To make the shavings for the mousse, hold a block of chocolate in one hand and pass a vegetable peeler over the narrowest edge.
For more classic French dishes, see our recipe collection »