A Lavish Breakfast in 1858: When Chateau Margaux Graced Morning Menus

We often romanticize the past as a simpler time, but who knew it could be so lavish? The Metropolitan Hotel in New York, back in 1858, offered a breakfast experience that could easily rival today's luxury dining. From a wide range of meats and breads to the pièce de résistance, a bottle of 1847 Chateau Margaux for just $3, breakfast at this esteemed hotel was a meal fit for royalty. In this blog post, we will take a closer look at this fascinating menu to better understand dining culture in 19th-century America. The Menu Overview The Metropolitan Hotel's breakfast spread was incredibly diverse. Choices ranged from cold meats like ham, roast beef, and mutton to broiled dishes like tenderloin steaks, veal chops, and bacon. The menu also featured fried options, including tripe, fish, and sausages, as well as stewed dishes like oysters, liver, and clams. The breadth of the menu isn't the only striking feature; what captures attention is the surprising inclusion of premium wine selections, specifically the 1847 Chateau Margaux available for just $3. The Significance of Chateau Margaux at Breakfast Chateau Margaux is one of Bordeaux's five First Growths and is known for producing some of the world's most esteemed and expensive wines. Offering such an indulgence at breakfast might sound extravagant to us now, but it reflects the different attitudes toward dining and alcohol consumption during that period. $3 for Chateau Margaux: A Price Comparison It might seem inexpensive to see a bottle of Chateau Margaux priced at $3, but let's not forget to account for inflation. According to the U.S. Bureau of Labor Statistics, what cost $3 in 1858 would roughly equate to around $94 today. While still a more accessible price than what we'd expect for such a high-caliber wine in the modern day, it's not quite the steal it initially appears to be. Nonetheless, it's thrilling to consider how different the norms and expectations for fine dining were in 1858. Breakfast Wines: Then and Now The culture surrounding wine and breakfast has shifted dramatically since the 19th century. Today, we rarely see such prestigious labels on morning menus. Instead, we're more accustomed to brunch beverages like mimosas or Bloody Marys. However, this peek into history invites us to broaden our perspectives and perhaps reconsider the potential of a more luxurious breakfast experience. Conclusion Dining trends may change, but the allure of a sumptuous meal remains constant. The 1858 Metropolitan Hotel menu offers more than just a list of food and drink; it provides a snapshot into the cultural norms and epicurean delights of a bygone era. While we may not find Chateau Margaux on our breakfast menus today, the history reminds us of the ever-evolving, yet always indulgent, world of gastronomy.