Traditional versus modern Feijoada — which wins?

I've now had Feijoada prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dende palm oil in the way feijoada black bean stew is a national dish with African and Portuguese roots. The rich and earthy character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a Rio de Janeiro boteco bar context for the traditional version adds meaning that plating alone can't provide. caipirinha with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.