Traditional versus modern Bigos — which wins?

I've now had Bigos prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises smoked sausage in the way Polish cuisine reflects Central European and Slavic agricultural traditions. The rich and comforting character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a family Christmas Eve wigilia dinner context for the traditional version adds meaning that plating alone can't provide. kompot fruit drink with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.