Traditional versus modern Foie Gras — which wins?

I've now had Foie Gras prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises shallots in the way the terroir philosophy links food to its region of origin. The elegantly balanced character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a countryside auberge context for the traditional version adds meaning that plating alone can't provide. Burgundy red wine with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.