One of the most satisfying things this city has to offer is a platter of freshly shucked oysters at Liverpool House on Notre Dame street in Montreal, especially if you have Christopher Morgan open them up for you and James Graham-Simpkins choose a glass of wine to wash them down. Mr. Morgan kindly shares the recipes and ingredients for the condiments that garnish their platter. Adjust quantities accordingly.

• 2 cups ketchup
• 1/3 cup freshly greated horseradish
• 1/3 cup freshly squeezed lemon juice
• 1/3 cup brandy

• 1/3 cup finely chopped French shallots
• 3/4 cup red wine vinegar
• 1/4 liter sweet red vermouth
• 4 tablespoons cracked black pepper

• Mix together in a bowl the Cocktail Sauce ingredients and refrigarate for a few hours to blend flavors.
• Keep refrigarated.
• Mix together in a jar the Mignonette ingredients and keep in a cool place.
• Garnish oyster platter with a small bowl of the Cocktail Sauce and Mignonette, lemon wedges and a heap of freshly grated horseradish.
• Pop a bottle of Champagne Doquet Horizon and enjoy !

Champagne Pascal Doquet, Horizon, Brut, Blanc de Blancs

Eric Chevalier, Muscadet, Clos de la Butte 2015

Champagnes Jacques Lassaigne, Les Vignes de Montgueux, Blanc de Blancs

Hatzidakis, Santorini, Assyrtiko 2016o

Domaine de la Cadette, La Châtelaine 2015